These bite-sized Gingerbread Truffles made with Snickerdoodle Shakeology have everything you want in a superfood dessert: delicious fall flavors like vanilla, nutmeg, cinnamon, and ginger.
Oh, and chocolate, of course!
Dates and molasses add just enough sweetness to balance the zingy brightness of crystallized ginger.
It’s all the flavor of your favorite season in one bite.
Pro tip: If the mixture is too dry, add up to 2 Tbsp. unsweetened almond milk.
Indulge in a feel-good superfood dessert that tastes just like cinnamon-sugar cookies.
- ¾ cup / 190 g all-natural smooth almond butter
- ½ cup / 40 g dry rolled oats
- 4 pitted dates
- 2 scoops Snickerdoodle Shakeology
- 2 Tbsp. molasses
- 1 tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ cup / 45 g semisweet (or dark) chocolate chips
- 1 tsp. extra-virgin coconut oil
- 2 Tbsp. finely chopped crystallized ginger
Place almond butter, oats, dates, Shakeology, molasses, ginger, and cloves in a food processor; pulse until crumbly dough forms.
Roll into 14 equal balls, approximately 2 Tbsp. each.
Place chocolate and coconut oil in a small bowl; microwave on high for 30 seconds. Stir; microwave for 30 seconds more or until just melted.
Dip the top of each ball in chocolate; sprinkle evenly with crystallized ginger.
Refrigerate for 30 minutes. Serve immediately or refrigerate in an airtight container for up to 4 days, or freeze for up to 1 month.
Gluten-Free (GF), No Dairy (ND), Vegan (V), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 11 g, Added Sugar 5 g
Container Equivalents (Regular)
Container Equivalents (Vegan)
1 Yellow B
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.