No Bake Gingerbread Truffles

a photo of half a plate with gingerbread truffles on them with christmas lights in the background

These gingerbread truffles are the ultimate holiday treat! Made with gingersnap cookies, condensed milk, coconut and warm spices of ginger, cinnamon, cloves and allspice. You can coat them with white chocolate and Christmas-themed sprinkles to get really into the festivities. Plus, they’re super simple to make with no baking or cream cheese required.

5 from 1 vote

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Prep Time 15

Resting 30

Total Time 45

Course Snack

Cuisine American

Servings balls

Calories 189 kcal

Equipment

Food Processor

Ingredients

250 g (2 cups) Gingernut biscuits, See Note 1
400 ml (1 ⅔ cups) Condensed milk, See Note 2
135 g (1 ½ cups) Rolled oats, or quick oats
10 g (1 tablespoon) Cinnamon, See Note 3
5 g (2 teaspoon) Ground ginger, See Note 3
3 g (1 teaspoon) Ground cloves, See Note 3
3 g (1 teaspoon) Allspice, See Note 3
40 g (½ cups) Desiccated coconut
45 g (¼ cups) white chocolate, optional (See Note 4)

Instructions

Prepare

Add 250 g (2 cups) Gingernut biscuits to a blender of some sort (food processor or hand blender) and process until a fine powder.
Alternatively, you can add them to a large ziplock and use a rolling pin to pound them into a fine powder.
Add the 400 ml (1 ⅔ cups) Condensed milk, 10 g (1 tablespoon) Cinnamon, 5 g (2 teaspoon) Ground ginger, 3 g (1 teaspoon) Ground cloves, 3 g (1 teaspoon) Allspice, 40 g (½ cups) Desiccated coconut to the processor with the biscuits powder and process until all combined.
Adjust by adding in 135 g (1 ½ cups) Rolled oats slowly to get the desired texture (you should be able to easily form a ball with your hands without it drooping into a puddle).

Make balls

Using a spoon or icecream scoop, scoop approx. 1 tablespoon worth of mixture and form a ball.
If the balls aren't holding their shape, add to the mixture to the refrigerator for about 10-15 minutes. This hardens it up ever so slightly to make it easier to form the balls.
Repeat for the rest of the mixture.

Decorate (optional)

Add 45 g (¼ cups) white chocolate to a microwave safe dish and microwave in 10 second increments (stirring in between) until half melted (then just stir without heating to ensure it doesn't go 'gluggy')
Using a fork or chopstick, dip into the white chocolate mixture and move back and forth over the no bake gingerbread truffles until you reach the desired amount. Add Christmas sprinkles (optional)

Video

Notes

Note 1 - Gingernut biscuits

You can use any ginger-based cookie for this recipe, however I would recommend ones that are harder (i.e. not soft gingerbread) as this won't give you the fine powder.

Note 2 - Condensed Milk

You can substitute for skim or low-fat condensed milk, or even condensed coconut milk or condensed oat milk for a vegan rum ball.

Note 3 - Spices

You can adjust the spices to your preference. If you prefer a more gingery cookie, add more ginger. If you prefer cinnamon, add more cinnamon.

Make sure to add the spices slowly and taste before adjusting.

Note 4 - White Chocolate

Make sure to get the white chocolate from the baking aisle as this will melt better than chocolate from the confectionary aisle.

Storage

Store in the fridge for 1-2 weeks

Freezing

Freeze in a single layer then transfer to a container or ziplock for up to 3 months.

Nutrition

Serving: 1ballCalories: 189kcalCarbohydrates: 31gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 9mgSodium: 106mgPotassium: 190mgFiber: 2gSugar: 18gVitamin A: 73IUVitamin C: 1mgCalcium: 99mgIron: 1mg

Keyword Christmas recipe, Gingerbread recipe, snack recipe, Truffles recipe

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