Gingerbread Dough Truffles

Gingerbread Dough Truffles

With the turn to December, the holiday season is now officially here…bringing a load of sweets and rich, tasty foods right along with it!  For better or for worse, our natural and whole foods diet has us craving natural sugars instead of refined ones. So, instead of passing up the sweets table altogether, we set about to find a delicious holiday treat made of natural, nutrient filled ingredients.

Enter – the gingerbread truffle. They’re not a true truffle (surprise!), since there’s no chocolate, cream, butter, or white sugar. Yet another riff on the raw brownie (like these pumpkin seed truffles), these truffles are made only of dates (of the Medjool variety), walnuts, and a few spices. Our goal was to recreate the taste of gingerbread dough, one of my favorite cookies of the season. With a bit of molasses and a bunch of ginger, I think we made it work! (There’s only one way to find out!)

These were a hit with our unofficial taste testers, and we can’t wait to bring them to the holiday gatherings ahead!


Gingerbread Dough Truffles

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 24 1x


Medjool dates are a type of date that is exceptionally large and sweet; it is important to find the real thing for this recipe (other types of dates don’t lend the right taste or texture). We were able to find them sold in bulk at our local grocery; they are also available for sale online.



  • 1 cup Medjool dates
  • 2/3 cup walnuts
  • 2 tablespoons cocoa powder
  • 1 teaspoon molasses
  • 1 teaspoon cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/8 teaspoon salt
  • Dried cranberries and pepitas (pumpkin seeds) to garnish, if desired


  1. Remove the pits from 1 cup Medjool dates.
  2. In the bowl of a food processor, place 2/3 cup walnuts. Process on high until the nuts are finely ground.
  3. To the food processor, add 2 tablespoons cocoa powder, 1 teaspoon molasses, 1 teaspoon cinnamon, 2 teaspoons ginger, 1/2 teaspoon cloves, and 1/8 teaspoon kosher salt. Pulse to combine.
  4. Turn on the food processor. As the processor is running, add the dates one at a time. Stop once all the dates have been added; the mixture should be crumbly but easily formable. At this point, you can take a taste and see if you want to add additional spices to your liking.
  5. Take small bits of the dough and form it into bite-sized balls. If desired, top each truffle with a dried cranberry and two pepitas.


Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Melissa @ Kids in the Sink
    December 5, 2011 at 7:59 am

    I always wanted to try something with medjool dates. Maybe these will give me a chance!

    • Reply
      August 19, 2015 at 2:07 am

      I can’t have walnuts. Is there a suggestion for a substitution out there? Hmm, could walnut butter be used? It is the little pieces I can’t have, not one made into butter. Thanks.

      • Reply
        August 19, 2015 at 9:48 am

        The nuts are pretty important to the texture of this. You could use another type of nut, but I don’t think walnut butter would work. Sorry!

  • Reply
    December 5, 2011 at 10:33 am

    Yum! This is just what I need so I don’t overeat on the rich truffles! I love how simple these are to make too!

  • Reply
    December 5, 2011 at 11:45 am

    These truffles look absolutely delicious! I love gingerbread and am a huge fan of raw desserts so I definitely expect to be trying them out this holiday season.

  • Reply
    December 5, 2011 at 1:00 pm

    I love gingerbread dough and this sounds like a much healthier way to eat it! Plus they are so adorable – they look like miniature figgy puddings

    • Reply
      December 6, 2011 at 8:48 am

      Oh, thank you! They looked a little sad without something else…luckily we had some pantry items that made them look a bit more festive :)

  • Reply
    December 5, 2011 at 6:56 pm

    This sounds like a way better alternative to me eating tons of cookie dough! YUM!!

    • Reply
      December 6, 2011 at 8:38 am

      Much better – and leaves you without the stomach ache at the end! (A lot of my meal choices these days are to avoid stomach aches — which also makes for healthier eating :) )

  • Reply
    December 5, 2011 at 9:29 pm

    YUM! Gingerbread truffles sound like my kind of thing!

  • Reply
    December 6, 2011 at 1:16 am

    Oooh these sound good. Can I use almonds or another nut? Im allergic to walnuts!

    • Reply
      December 6, 2011 at 8:36 am

      Oh darn, that’s too bad! Yes, I would think you could try it with almonds — I never have, but I was considering trying it to see if it would work! The pumpkin seed truffles recipe we posted used almonds without walnuts, so I think it would work, thought it might have a slightly different texture. Let us know how it turns out!

      • Reply
        Andrea Roselli
        December 14, 2012 at 1:28 pm

        I didn’t have walnuts on hand, so used almonds that I soaked overnight instead. They were divine!!! Seriously, so good, and everyone that tried one agreed. Thank you for this recipe, it’s now one of my go-to desserts.

        • Reply
          December 15, 2012 at 1:36 pm

          So glad you enjoyed them! This is one of our favorites too — though we’ve been trying to mix it up a bit lately since we keep defaulting to “raw” desserts for every function we go to :) Haven’t made them yet this season though – we’ll have to pull them back out!

  • Reply
    December 6, 2011 at 5:22 pm

    I want to make these for a holiday party, but would need to do so a few days in advance. How would you recommend storing them? Thanks!

    • Reply
      December 6, 2011 at 6:07 pm

      Great question! If it’s only a few days, I would just store them in the refrigerator in an airtight container. (I usually don’t refrigerate them after I make them, but they’re usually not around very long either!) You also can freeze them – I’ve frozen the raw brownies recipe on our site with good results. But I don’t think that would be necessary here unless you wanted to save them for long periods of time. Let us know how they turn out!

  • Reply
    Katy (KatySheCooks)
    December 7, 2011 at 9:37 am

    I can eat these!! I can eat these!!
    (I will be eating these.)

  • Reply
    December 20, 2012 at 10:59 pm

    Oh my! I am so making these!

    Not that you asked but I figured out the nutrition per truffle. Approximate per serving cal 48, fat 2g , sodium 7 mg, carb 8.5 g, fiber 1 g, protein .7 g.

    • Reply
      December 23, 2012 at 7:39 pm

      I made these today. They were super easy. There an amazing amount of flavor in each little bite!

      I used fresh grated ginger. I increased the recipe by about 1/3 and made 30 little truffles. You must make yours very dainty!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.