Ginger Snap Truffle Bites

by lisa | 1 October 2012 14:04

My husband Chris loves gingersnap cookies. Luckily, I had everything on hand to make a paleo version. This recipe is quick, easy and no-bake.

Ingredients

1/2 cup almond butter
1/4 cup honey
1 tsp. vanilla
1 tsp. organic blackstrap molasses*
1 tsp. ground powdered ginger (ingwer in German)
1/4 cup plus 1 Tablespoon coconut flour
3 Tablespoons ground flax seeds (Leinsamen, found at Migros and ground at home with a coffee bean grinder)
1/4 tsp. sea salt

*Blackstrap molasses is not the same as the molasses that is widely available at Migros. The Migros stuff is like sugar syrup but blackstrap molasses is almost black in color and very high in nutritional value. Unlike refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. It has a very strong flavor to it and it’s not something you’d be tempted to eat straight from the jar! You Brits out there would find that it’s similar to dark treacle. I bought mine at Peace Foods (you can order online from them). You can also buy good quality vanilla extract from Peace Foods.

Putting Them Together

1. Mix the first 5 ingredients together in a bowl.

2. Mix the remaining ingredients together in a separate bowl.

3. Add the dry ingredients to the wet and mix well. If your dough seems to be too sticky to roll into balls, carefully add a bit more coconut flour but be careful because a little bit goes a long way.

4. Roll into small bite sized balls.

5. Optional: I rolled mine in some ground almonds. You could also add in some cinnamon to make these into spice balls.

6. This is the hardest step. Put them in the freezer for 20 minutes instead of eating them straight away. Trust me, they really are better chilled!

These are great with a cup of coffee or tea and they should be stored in the fridge or the freezer.