/gheeː peaː teaː/
Servings: 15 | 30 minutes | 150 kcal
While truffles have been around for centuries, originating in France, the vegan version of this delightful dessert is a recent innovation. It couples the richness of vegan chocolate with the aromatic flavors of gingerbread, making it perfect for the holidays or any other special occasion.
One festive season, I stumbled upon a dessert that was a hit with everyone at the party. Even the most hardcore meat-lovers couldn't resist these sweet, spicy, and utterly delectable truffles. Here' my secret...
Ingredients
- 200 grams Vegan Dark Chocolate
- 100 ml Coconut Cream
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 2 teaspoons Molasses
- 1 cup Vegan Cookie Crumbs
Instructions
- Melt the vegan dark chocolate over a bain-marie or in a microwave.
- Stir in the coconut cream until it forms a smooth ganache.
- Mix in the ground ginger, cinnamon, and nutmeg.
- Stir in the molasses until well combined.
- Chill the mixture for at least 2 hours until set.
- Roll the mixture into small balls and coat with the vegan cookie crumbs.
- Store in the refrigerator until ready to serve.