White Chocolate Gingerbread Truffles

These are SO good even WITHOUT the white chocolate! But lets be real, the white chocolate and sprinkles are what make it the perfect Christmas treat! 

So enjoy them with the chocolate and sprinkles during this time of year but if you want a healthier version throughout the rest of the year then they are just as delicious if you hold those ingredients 😉 

They freeze well and this makes a large batch so its a great snack or treat to meal prep! 

Ingredients: 

• 2 cups pecans 
• 1/4 cup molasses 
• 1 cup medjool dates (pitted & soaked) 
• 1/3 cup coconut flour 
• 2 tsp ground cinnamon 
• 1 tsp ground ginger 
• 1/2 tsp cloves 
• 1/2 tsp nutmeg 
• Splash of desired milk for consistency (I used almond)
• 1/4 cup white chocolate chips + 2 TBSP coconut oil (for frosting) 
• Christmas sprinkles 

Directions: 

1. Soak your dates in cold water. 

2. While dates are preparing, gather remaining ingredients. Add all remaining ingredients (except milk) to a food processor or high speed blender.

3. After dates have soaked for around 10 minutes, drain them from the water and remove their pits. 

4. Add dates to food processor and blend until all ingredients are fully chopped/combined. 

5. Depending on your consistency, now would be the time to add milk if needed. You want it a little bit sticky to be able to form into balls. It may be perfect as is (depending on the size of the dates) but may need 1-2 TBSP of milk. 

6. Blend a bit more until you reach desired consistency. 

7. Begin to form batter into bite-sized balls (around 1 TBSP of batter) 

8. Freeze for 30 minutes to 1 hour 

9. Melt which chocolate and coconut oil in 30 second intervals in the microwave. Once melted begin dipping each ball into the chocolate until it is covered. Immediately top with sprinkles. You can can keep refrigerated for 5-7 days or frozen for 6 months! 

10. ENJOY!

TIP: Be careful not to add too much milk because then you won’t be able to keep the batter together.