You only need six things to make these easy chocolate gingerbread truffles! A tasty no-bake recipe that's great for the holidays! It is gluten-free and vegan.
Put chocolate chips and coconut milk in a medium bowl that can go in the microwave. Put it in the microwave for two 30-second bursts and stir between them.
1
Continue to mix the chocolate chips and coconut milk until all of the chocolate has melted. Stir in the cinnamon and ginger, cocoa powder, salt, and vanilla essence
2
they are all equally distributed throughout the mixture. Spend fifteen minutes chilling in the refrigerator.
3
The gingersnap cookies should be placed in the bowl of a food processor and pulsed until they are finely chopped while the chocolate mixture that has been melted is being chilled.
4
There is also the option of placing cookies in a ziplock bag and then crushing them with a rolling pin afterwards.
5
Place cookie crumbs on a dish. Form balls with a tablespoon or tiny cookie scoop of chocolate. Crumb-roll balls. Place truffles on baking sheet and refrigerate 10-15 minutes.