I’m gonna be honest with you. I didn’t initially intend to make these truffles. I actually started out by making an edible gingerbread cookie dough to dip sugar cookies in. I made the sugar cookies, which took quite a bit of time themselves. After finishing the gingerbread cookie dough dip, I soon realized I had gone too far…I had added too much ginger to the dough.
Once you add too much ginger, there is no going back.
Last weekend I set out with the intention of remaking the sugar cookies and gingerbread cookie dough, but even with the best of intentions, my energy levels were low and I just didn’t feel like it. Side note: I feel like I’m talking very melancholy. Even in my head there’s a sad voice narrating this. Are you picking up that vibe, too? I actually just finished watching season 3 of Game of Thrones. If you’ve seen it, then you know. If you haven’t seen it, well, let’s just say I need some time to mourn. Okay, moving on to the truffles!
So, I didn’t feel like going through the work of re-making the cookie dough AND the sugar cookies. Instead, I decided to make the cookie dough, tasting along the way as to not add too much ginger, and then dipped the dough in chocolate to make truffles. Lo and behold, these No-Bake Gingerbread Truffles were born, and they were good…….Okay, I literally can’t stop talking (and thinking in my head) like I’m from some northern village in the alternate reality that is Game of Thrones. Ask my husband, I’ve been talking to him with an english accent all night!
So, these truffles. If you’re not a huge fan of ginger, don’t you fret! You can easily leave out the molasses and ginger to make these a traditional cookie dough truffle. They are super decadent and have a surprising ingredient you may not be expecting…CHICKPEAS! Yes, the chickpeas replace the flour making these a safe, non-food-poison yielding, no-bake cookie dough.
If you’ve tried my Pumpkin Dark Chocolate Blondies then you know just how good chickpeas can taste in a dessert. The most tedious part of making these truffles is removing the outer skin on each and every chickpea, but I think you’ll be relieved by just how easy it is to make these truffles. Plus, it’ll be worth it!
No Bake Gingerbread Chocolate Chip Truffles
- 1 can chickpeas, drained and rinsed
- ¼ cup rolled oats
- ¼ cup + 1 tablespoon pure maple syrup
- 2 tablespoons coconut butter or oil
- 2 tablespoons ground flaxseed
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- ⅓ cup mini chocolate chips
- Chocolate Shell
- 1.5 cups chocolate chips, melted
- 2 tablespoons coconut butter or oil
- Drain and rinse the chickpeas. Remove the outer skin from each chickpea. It's tedious but worth it!
- Add all of the ingredients, except for the mini chocolate chips, into a food processor and mix until there are no chunks left and you're left with a smooth dough.
- Stir the mini chocolate chips into the dough.
- Using a cookie scooper or spoon, scoop even sized balls of dough and place on parchment paper lined baking sheet. If scooping with a spoon, roll the dough between your hands into a ball. Freeze for at least 30 minutes.
- To make the chocolate shell, carefully melt chocolate chips and coconut butter or oil in the microwave or on the stove. Stir every 30 seconds to prevent burning the chocolate.
- Dip the frozen cookie dough balls in the melted chocolate and place on a cooling rack that is on top of the baking sheet. The baking sheet will catch any chocolate that drips down, and the cooling rack prevents the chocolate from pooling around the truffles.
- Place back in freezer and freeze for 30 minutes.
- Allow the cookie dough balls to defrost for about 10 minutes before using a spatula to remove the cookie dough balls from the cooling rack.
- Keep in the fridge or freezer until ready to enjoy.
These No-Bake Gingerbread Chocolate Chip Truffles are so good and make a wonderful treat to gift to friends and family during the holidays!