Chocolate Gingerbread Truffles

  • Yield: 25 balls


  • 1/3 c. pecans
  • 8 oz. medjool dates, pitted
  • 1/8 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp. vanilla
  • 1/2 rounded tsp. ginger powder
  • 1/2 rounded tsp. cinnamon
  • 1/2 c.+ mini chocolate chips (I used Enjoy Life to be dairy and soy free)
  • Organic palm shortening or butter if not dairy free
  • Cocoa powder (use the code STEWARDSHIP for 10% off at that site!), coconut flakes, chopped chocolate ect. to roll the truffles in


  1. In a food processor blend together the pecans, dates, vanilla, and spices until everything is well chopped and comes together in a ball.
  2. Add 1/2 cup chocolate chips and blend in until the friction melts them (another minute or two).
  3. Grease a 9×9 or similar size pan with the butter/shortening. Spread the chocolate mixture into it and pat down until even and smooth. If desired sprinkle with chocolate chips and press in, this adds a fun texture to the truffles.
  4. Refrigerate for at least 30 minutes to firm up. Cut into small squares, I did a 5×5 grid so 25 balls.
  5. Roll each square of the mixture into a ball. Roll in cocoa (use the code STEWARDSHIP for 10% off at that site!), chopped pecans, coconut, chopped nuts ect. whatever floats your boat.
  6. Serve straight out of the fridge for a firmer truffle or at room temperature for a soft and slightly sticky one.