Gingerbread Cheesecake Truffles

Name: Gingerbread Cheesecake Truffles
Prep time: 40 min
Cook time: 90 min
Total time: 40 min
Yield: 14
Cuisine: American
Ingredients: 10 piece Ginger Squares; 227 g plain cream cheese; 0.33 cup coconut butter; 1 tbsp maple syrup; 0.25 cup hot water

40 mins prepServes 14

These delicious, easy-to-make gingerbread cheesecake truffles are gluten-free, vegan, and refined sugar-free. Made with a simple technique of blending ginger cookies with cream cheese, rolling into balls, and coating with a coconut butter glaze, they are perfect for the holiday season or anytime you crave a sweet, healthy treat.

14 servings

What you need

¼ cup water

1 tbsp maple syrup

⅓ cup coconut butter

8 ⅛ oz cream cheese

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Instructions

Add your ginger cookies to a processor and pulse until cookies are a dust. Add your pack of cream cheese and blend until everything is fully combined. Place batter in the fridge for 30 minutes to harden (optional, but easier). Roll 14 balls and place them on a parchment lined bake sheet. Place in the freezer for 30 minutes to harden. For the coating: Add coconut butter, maple syrup, and hot water to a bowl and whisk to combine. Gently drop each truffle into the coconut butter mix and roll to coat. Using a fork, gently remove and place back on the parchment lined baking sheet. Continue until all your truffles are coated. Place back in the freezer to set, 30 minutes. Keep in the fridge in a tightly sealed container for optimal freshness!

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Gingerbread Cheesecake Truffles

What you need

Instructions

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