Festive Gingerbread Truffles

Thursday 7 December 2017

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I don't like Christmas pudding.

There you go, I said it.

I feel like I'm committing a Christmas crime, and I'm going to be banished from any festive activities for the next 10 years. Despite me not liking Christmas puddings, I wanted to keep with the festive theme this Blogmas, so I've used them as my decoration inspiration. How cute do they look?! Not only do they look great, but they taste amazing. Not a horrible pudding taste, but a rich and indulgent taste of warming ginger, and a sweet chocolate coating.

festive gingerbread truffles

I was going to create a gingerbread chocolate truffle, because I love how tasty my previous truffles were, but Christmas is already an expensive time, and having to buy all these extra spices, which may only be used once sounds all too pointless to me, plus, we would never have enough time. Instead, I have made a quick and easy version, but don't worry, the taste hasn't been jeopardised. Usually in biscuit truffles like these, you would use cream cheese to bind the crumbs together, but instead, I have used coconut milk. Using coconut milk along with the warming ginger gives you such a creamy and luxurious taste. My mouth is watering!

In case you haven't used coconut milk in baking before (you really should), I'll tell you what you need to know. Make sure it's coconut milk from a can, not a carton, otherwise this won't work. Check the coconut content, the higher percentage the better, and for the first time ever, make sure it's full-fat. We need all the fat. The reason you need to store it in the fridge for 24 hours is that the coconut will solidify, giving you the perfect thick cream. You won't need the entire can for this recipe so with any of the leftover liquid can be used in smoothies, and any leftover cream can be whipped up and poured all over a hot chocolate. Check out my black cherry hot chocolate if you're looking for something new.

.@helloaycan is sharing her quick and easy gingerbread truffles recipe

You can either use ginger biscuits or gingerbread for this recipe. I chose to use ginger biscuits because I always find them slightly more spicer than a gingerbread man. I had so much fun decorating these, (I'm sure you can imagine), and they even include my homemade sprinkles. Again, like with all my Blogmas recipes, these are completely vegan. Just double check the ingredients in your biscuits, and use dairy-free chocolate. These are so quick and easy to make, and are perfect as part of a Christmas hamper, or wrapped up beautifully for the Christmas table. They honestly taste like you've either spent a lot of money buying them, or you've spent a lot of time making them. This can be our little secret.

festive gingerbread truffles


This recipe makes 12 tasty truffle bites.


  • 200g gingerbread or ginger biscuits
  • 1 can full-fat coconut milk
  • 1 tbsp brown sugar
  • 70g dairy-free milk chocolate
  • 30g dairy-free white chocolate
  • Holly Christmas sprinkles (optional)


  1. Put your can of coconut milk in the fridge for at least 24 hours.
  2. Using a food processor or inside a ziplock bag, crush your biscuits until they're a fine crumb.
  3. In a bowl, pour in your crumb and brown sugar and mix until fully combined.
  4. Carefully, turn your tin of coconut milk upside down, open, and scoop out the thick white cream. Add a tbsp at a time until your crumbs have become a soft mixture that can hold its shape. I used 4 tbsp.
  5. Using a pop cake rounder or a tablespoon, roll into a ball in the palm of your hands and place them on a lined tin. Once all your balls are made, pop them into the freezer for at least 1 hour.
  6. For the Christmas pudding: Melt the milk chocolate using a double boiler. Dip your truffle into the melted chocolate and back onto the parchments paper until it hardens. For the pudding icing, melt the white chocolate and leave it to cool slightly. Put your truffles in the fridge for about 15 minutes before you start pouring on the white chocolate, so the chocolate doesn't melt all the way down, or blend in with the milk chocolate. Using a spoon, pour from the centre and let it drip down. Add your holly sprinkles to decorate.
festive gingerbread truffles

If you love ginger, I have a personalised edible post coming up later this month. Don't forget to check the advent calendar to find out what's coming up during my special Blogmas. Let me know in the comments below your thoughts on Christmas pudding, and what Christmas inspired ingredients you would use for your dream truffles.