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Blog & Recipes

  • by Stephanie Dang

Raw Vegan Gingerbread Truffles

Gingerbread isn’t only for the holidays! We were reminiscing about the holidays, and stumbled across this recipe by Kara Lydon, RD - and boy are we glad we did! Not only are they super easy to make (don’t even need to be baked!), they are such a healthy treat! The main ingredients are dried dates (good source of fibre), and pecans (good source of healthy fats & protein), and they’re flavoured with a delicious blend of holiday spices that will make you wish it was December all over again… If you want to make these treats last a little longer, store them in the freezer and take out only a few at a time.


  • 1 cup Medjool dates, pitted (approx 10 dates)

  • 1 cup pecans

  • 1 tablespoon grated ginger

  • 1 tablespoon molasses

  • 3 tablespoons cacao powder

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon allspice

Optional Toppings:

  • 2 tablespoons cacao powder for dusting (raw) OR

  • 1/3 cup vegan chocolate chips +

  • 1 1/2 teaspoons coconut oil


  1. In a food processor, add dates, pecans, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.

  2. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.

  3. Remove truffles from freezer and use one of the options for coating below:

Optional Toppings:

  1. Add cacao powder to a plate and roll each truffle in the powder until coated OR

  2. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.

  3. Store in the refrigerator to keep chilled.

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