Firmly entrenched in Hannukah and only two days away from Christmas, there are only the small details remaining to be dealt with. When to start frying up the latkes, what color bows should top off packages, whether or not the good china should come out… But you can’t always be sure that things will run smoothly.

Someone always ends up throwing a wrench into the works, one way or another. With all the holiday insanity, it’s disturbingly easy to forget gifts for an important family member, or realize at the last minute that you didn’t make enough cookies to go around. Was there too much dough consumed before it made it into the oven? Did the dog snag some? Regardless, it may be time for Plan B: Make gingersnap truffles.

Very similar in construction to oreo truffles but with a delightful seasonal bent, you could easily create a small army of these sweet morsels in a matter of minutes, before anyone suspects that things ever when awry. Hopefully you won’t need a backup plan… But it doesn’t hurt to be prepared.

Continue to Content

Yield: Makes 16 - 18 Truffles

Gingersnap Truffles

Print

These bite-sized confections offer a perfect balance of sweetness and spice, making them an irresistible choice for any occasion, especially during the holiday season. The rich filling is made from crushed gingersnaps and a hint of warmth from cinnamon and ginger, while the outside is delicately coated in a thin layer of chocolate or dusted with cocoa powder.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 8 Ounces Vegan Gingersnap Cookies
• 1/2 Cup Vegan Cream Cheese
• 1 Tablespoon Maple Syrup
• 1/4 Teaspoon Vanilla Extract
• 8 Ounces Semi-Sweet Chocolate or 1/2 Cup Dutch Processed Cocoa Powder*

Instructions

1. Place all of the cookies in your food processor or blender, and let it rip. Grind them down to a slightly coarse but even powder, and you should end up with about 1 2/3 cups of crumbs.
2. In a separate bowl, soften the cream cheese so that it spreads easily, and mix in the maple syrup and vanilla. Once smooth an homogeneous, add in the crumbs. You may need to use your hands to get everything evenly incorporated. When it’s ready to use, it should look like a brand new batch of gingersnap dough.
3. Pinch off walnut-sized pieces and either roll them in cocoa powder, or melt the chocolate and dip them in that. If you’re dipping the truffles, place them on a silicone baking mat once enrobed, and allow the chocolate to set completely before serving or packaging.
4. These do get better if you can make them a day or two in advance to let the flavors meld and mellow… But they’re still tasty no matter what!

Notes

*You should not use natural cocoa here, because it’s far too bitter.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Mi-Del Cookies, Swedish Style Ginger Snaps, Ginger , 8 oz (227 g)
• 
  Gourmet Baking Cocoa - Rodelle Kitchen
• 
  Now Foods, Real Food, Organic Maple Syrup, Grade A, Amber Color, 32 fl oz (946 ml)

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 70mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.