Holiday Truffles: Gingerbread, Pecan Pie, & Peppermint Patty


Gingerbread, Pecan Pie, and Chocolate Mint, all the flavours of Christmas!

This is a revamp of a recipe I posted way back during the holiday season of 2012! The post desperately needed new pictures and a little recipe update. And I must say, it looks a heck of a lot better now!

I’m also in the process of getting the blog ready for some BIG changes come January. The new theme I’ll be switching to doesn’t support /portfolio/ pages, which just so happens to be where my entire recipe archive is currently sitting. Switching all these recipes involves a lot of really tedious behind the scenes work playing around with things I’d rather just leave alone!

In an attempt to limit the amount of shuffling I have to do in January I’m going through old recipes, revamping the ones I like and removing the ones that I don’t. It’s not just my photography that’s changed since 2012! My skills in cooking and recipe development have improved too and I’d like this blog to reflect where I’m at now. Plus, if I don’t think a recipe is that great then why would I leave it out on the internet where anyone could make it at any time?

Luckily, these holiday-inspired truffles were delicious enough to make the cut so here they are again!

As with most date-based “truffles”, these are extremely easy to make and customize so have fun with the recipe! They would make a lovely last minute gift for your favourite health nut this holiday season. These tasty treats are naturally sweetened, vegan, gluten free, and soy free!

Enjoy!

 

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Ingredients :

  • 1 cup soft, pitted dates
  • 1 tsp coconut oil
  • pinch sea salt
  • 1 cup almonds
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1 pinch all spice
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1/4 cup chopped candied ginger
  • 1/4 cup finely chopped nuts for rolling (pecans, almonds, walnuts)
  • 1 cup soft, pitted dates
  • 1 tsp coconut oil
  • pinch sea salt
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/4 cup raisins
  • 1 cup soft, pitted dates
  • 1 tsp coconut oil
  • pinch sea salt
  • 1 cup almonds
  • 2 tbsp + 1 tsp cocoa
  • 1/2 – 1 tsp pure peppermint extract
  • Cocoa for rolling

Instructions :

  1. In your food processor, pulse nuts until they’re finely chopped. Pour into a bowl and set aside.
  2. Add the dates, coconut oil, and sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
  3. Add the processed nuts + the rest of the ingredient. Process until thoroughly mixed.
  4. Roll mixture into balls (makes 18-24) and freeze for 10-15 minutes to set before rolling them in nuts/cocoa/etc.) You can store them in the freezer or fridge for approx. 2 weeks.

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