Vegan Gingerbread Truffles

Ingredients: – 2 cups semi-sweet chocolate chips (12 ounce bag) – ½ cup full fat coconut milk – 2 teaspoons cinnamon – 2 teaspoons ground ginger – ½ teaspoon allspice

Ingredients: – ½ teaspoon nutmeg – 1 tablespoon black strap molasses – Pinch salt For Rolling – 2 tablespoons cacao powder (or cocoa powder) – 1 teaspoon ground ginger (optional)

 Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.*

 Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the chocolate chips in the bowl over medium heat.*

 Stirring constantly, heat chocolate mixture until smooth and melted. Remove from the heat. Pour coconut milk, black strap molasses, and spices into the bowl with chocolate chips.

 Stirring constantly, heat chocolate mixture until smooth and melted. Remove from the heat. Pour coconut milk, black strap molasses, and spices into the bowl with chocolate chips.

 Mix until smooth. Place in the fridge or freezer to harden. Form into balls. Place back in the fridge or freezer to harden. Roll in cacao powder and ground ginger. Store in the fridge.

 Mix until smooth. Place in the fridge or freezer to harden. Form into balls. Place back in the fridge or freezer to harden. Roll in cacao powder and ground ginger. Store in the fridge.

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