Boring gingersnap cookies not doing it for you? Then turn those cookies into delicious bite sized Bourbon Gingerbread Truffles that taste absolutely divine. Perfect for gift-giving, to serve with coffee or just to snack on. No bake and Vegan too!
Chocolate truffles and I share a long and storied past. I love these little morsels of chocolate heaven. I mean really really love them. Back when I used to live in NZ and Australia, chocolate truffles were my go-to icebreaker when greeting new neighbours. Usually around Christmas, I would make truffles in different flavours and then put them in little bags and drop them in my neighbours’ mail boxes with a note. It was also the favourite gift that was routinely requested by some of my friends too.
Things haven’t changed much. Well that’s not quite true. I don’t exactly have the best neighbours in the world at the moment but I still adore truffles! 🙂 Especially close to Christmas or when it gets cold, there’s nothing like a fistful of boozy truffles (chocolate truffles or cookie truffles, no matter!).
Speaking of truffles, here’s ANOTHER truffle recipe that I created recently. It’s got Chocolate, Beer, Pretzels AND Caramel – Chocolate Beer Truffles with Beer infused Pretzel Praline. They are so good, and it’s another great treat to share with your friends and family these holidays.
I also made these awesome Intense chocolate and rum truffles last year, and I’ll be making them again this year. I mean how could I not? They are loaded with rum.

But today, I’m going to share something that’s EVEN BETTER if that’s possible! These Bourbon Gingerbread Truffles were an absolute hit around here. I mean these were a slam dunk, a home run, a touchdown. These truffles were as addictive as I’ve ever made them and you know what’s even more unbelievable? These bad boys are NO-BAKE and VEGAN! My parents were visiting a few weeks ago and since my mother is severely lactose intolerant I had to make these vegan so that we could all enjoy. And enjoy we did! One after another after another after another.
I made these divine truffles because of a 600 mile drive we made down to Dallas recently. I wanted to make something sweet that we could all snack on, so it had to be vegan. Well at least not have any dairy.
A word of caution though – if you ever find yourself in a similar situation, just make sure to keep your truffles away from the sun. After 11+ hours in a plastic bag in the car, exposed to the elements, the leftover truffles that survived the trip all turned into one congealed chocolate mass. Not to worry though, we cooled them down in the fridge overnight, and they were good to go the next morning. At least Mr K had no complaints. 🙂
These took me a couple of attempts to get right though. First time was my fault really – I added way too much coconut oil and lost the texture that I was looking for as a result. It was perfect the second time and the third time, and both times they disappeared way too quickly.



These are very easy to make. Just get the ingredients ready (and you can even make these gluten free if you use GF gingersnap cookies) including the melted chocolate and then a food processor is all you need to make these insanely delicious bourbon and gingerbread truffles!
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Ingredients:
Gingerbread truffles
- 11 oz vegan gingersnap cookies I looked for dairy-free cookies, and realized that there were no animal products in them either, but any gingersnap cookie will work - even GF
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ cup unsweetened desiccated coconut
- 1 ½ tablespoons of coconut oil
- 3 tbsp molasses
- 3 tbsp bourbon add a plant-based milk instead if you want to make it non-alcoholic
Chocolate coating
- 300 g vegan chocolate melting chips I used Ghirardelli
Chocolate truffle topping
- Extra ground ginger cinnamon and coconut
Instructions:
Truffles
- Place the cookies in a food processor. Process until the cookies break up into smaller pieces.
- Add the desiccated coconut, ginger and cinnamon and run the food processor till the cookies form into fine crumbs.
- Add the oil, molasses and bourbon (or milk) and process until a dough is formed. Add some extra water (a teaspoon at a time) while running the processor, IF the dough is too dry (when the dough is ready you should be able to take about a tablespoon of dough and form a smooth ball that holds together).
- Roll the dough into small balls that are just over 1 inch in diameter and leave them aside until you have the chocolate ready.
Chocolate coating
- Place 250g of the chocolate in a heat proof microwavable dish. Heat in 30 sec bursts, stirring in between until the chocolate has melted. Add the rest of the 50g of the chocolate chips and stir until that too is melted and smooth. PLEASE SEE NOTES.
- Place a truffle in this chocolate mix. Using a fork, cover the truffle with the chocolate. Pick up the truffle using the fork and tap the fork handle on the side of the bowl to get rid of the excess chocolate, and to get a smooth chocolate coating (see pictures).
- Place the truffle on a parchment paper or a SILPAT. Cover the “bald spot” (as explained in the pictures) with some extra chocolate.
- Sprinkle some extra desiccated coconut on top and dust it with some cinnamon and ginger before it sets.
- Repeat with the rest of the truffles. Leave aside till the chocolate coating sets.
Tips & Tricks
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Like I said, these were a hit in our house. I think the only reason Mr K didn’t stuff them all in his mouth in one go was because he was at the wheel, driving the whole way. He raved about them and so did my mum. She loved that she got to enjoy truffles without worrying about any dairy in ’em.
The ginger in the truffles is pronounced, but not overpowering and gives a lovely edge to these truffles. The flavour of molasses is also perfectly balanced without being too ‘molassy’ (could that be a word?). They are not too sweet, and the coconut adds another fantastic layer of texture and flavour too. And then there’s that boozy kick you get from the bourbon of course. Plus, the ginger was exactly what I needed for a long trip in the car. I get car sick a little too easily and the ginger kind of helps me.
These are absolutely perfect as gifts too! Imagine a bottle or a box cramped full of delicious bourbon and gingerbread truffles, with maybe some intense dark chocolate rum truffles thrown in there for good measure too? All wrapped up in a pretty little bow? That’s an awesome homemade holiday gift right there. I know I’d love it. And eat the heck out of it.
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Krista says
Thanks for sharing this recipe! To make these oil free, do you think it would work to sub real maple syrup or extra molasses?
Dini says
Hi Krista
I don’t think it would work as well unfortunately. The coconut oil works as a binder so that you can form the balls, and they would retain the shape. I don’t think extra maple syrup / molasses would do the same thing.
E Lamb says
My husband loves bourbon, but can’t stand coconut. Any good substitutions?
Dini says
Hi E Lamb
The coconut does add texture and flavor to these truffles, but you can use chopped almonds too! The almonds may completely blend into the truffle dough and not leave any crunchy bit for texture, but it should still taste great!
I hope that helps!
Sara @ Life's Little Sweets says
Thank you for the step by step photos, pinning this one for later, love the flavor of gingerbread, great idea to put it into a truffle!
Marsha | Marsha's Baking Addiction says
Oh my, these truffles look so good! I love ginger, and chocolate!
Sherri @ Watch Learn Eat says
My mom used to make gingerbread out of a box when I was a kid in the fall/winter and it was one of the things i most looked forward to. These truffles have reminded me of that time in my life. They look absolutely incredible and the flavor combination sounds so delicious…a must try!
Kathryn Doherty says
You had me at bourbon. Or was it gingerbread? Or truffle? Or no-bake? Oh my goodness – what perfect little sweet treats – I’m swooning over here 🙂 And definitely pinning to make asap!!! Perhaps an adult treat while the kids are trick-or-treating? 😉
Jayantha says
Thank you very much for making these for us when we visited you. They were absolutely sumptuous.
Ramona W says
Wow.. it would take a lot of self-control for me to not eat that entire plateful of truffles. What a gorgeous flavor pairing you have going on here. 🙂
Cakespy says
Oh my god. I need to have these. I NEED THEM.
Maureen | Orgasmic Chef says
I have a bit of envy at this time of year of those who are enjoying Autumn instead of Spring. My American roots want to walk across colored leaves that look like graffiti on the ground and I want to eat pumpkin things without looking outside at the blazing sun.
AND I want some of these gorgeous truffles!
Dini says
Thank you Maureen! 🙂 I’m still getting used to this time of year getting colder instead of warmer, especially the snow. But I absolutely love Autumn too! It becomes unbelievably beautiful with the different shades of red! and I agree, pumpkin goodies taste that little bit better when it’s colder outside…
mimi says
wow. just wow. and i’m not even vegan. i could have warned you about weather in texas tho! even in october!
Dini says
Thank you Mimi! I should have known 🙂 I loved Texas, but the heat was surprising! It was the roads that got to us the most though. The roads in Dallas were like an unsolvable maze – I thought we may never be able to get around! 😀
Jennifer A Stewart says
I was never a fan of gingerbread but the hubs loves it. Bourbon is his mistress so I think I will have to make a batch of these for him if I want to keep him around!
Dini says
Thank you Jen! I used to hate gingerbread too, but started warming upto them a few years ago 🙂 I have to admit, I ate more than usual when I made these truffles! The bourbon definitely makes them better 😉
Ilona @ Ilona's Passion says
Looks so delicious. I love any truffles! Love the addition of bourbon. I wonder how they taste.