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!
Bourbon Gingerbread Truffles - Vegan and No BakePrint
- 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
- 300 g vegan chocolate melting chips I used Ghirardelli
Chocolate truffle topping
- Extra ground ginger cinnamon and coconut
- 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.
- 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.
NOTE - After you add the extra chocolate chips, do not microwave, since you are trying to cool the chocolate down at this point, while letting the extra chocolate chips melt through with the residual heat. The final chocolate mix should be fairly thick and only slightly warm to the touch. If it’s still super hot, you can add more chocolate chips and stir them in, until they melt and thicken the whole chocolate mix.
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.
If you liked this bourbon gingerbread truffles recipe, don’t forget to subscribe for new (and free) recipes and updates by entering your email address below (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too.