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
• ½ teaspoon nutmeg
• 1 tablespoon blackstrap molasses
• Pinch salt
• 2 tablespoons cacao powder

  (or cocoa powder)
• 1 teaspoon ground ginger

  (optional)

Instructions

• 1 Place a heat proof bowl over a saucepan
  [https://www.amazon.com/gp/product/B07NQJ4XM6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07NQJ4XM6&linkCode=as2&tag=creatmindf-20&linkId=037d15dc5f88e5725e6340e55523a70a]
  filled with water (or use a double boiler
  [https://www.amazon.com/gp/product/B0046K5ZS2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0046K5ZS2&linkCode=as2&tag=creatmindf-20&linkId=20f54db986108442ae4d4a341841cb77]).
  Pour the chocolate chips in the bowl over medium heat.*
• 2 Stirring constantly, heat chocolate mixture until smooth and melted. Remove from
  the heat.
• 3 Pour coconut milk, blackstrap molasses, and spices into the bowl with chocolate
  chips. Mix until smooth. Place in the fridge or freezer to harden.
• 4 Form into balls.
• 5 Roll in cacao powder and ground ginger. Store in the fridge or freezer.

Nutrition Info