Spiced Chocolate Holiday Truffles


  • 2 ½ C. Crumbled Prepared Gluten-free Chocolate Brownies
  • 1 C. Shredded Coconut*
  • Pinch of salt
  • ¾ C. Powdered sugar
  • 2 Tbsp. unsweetened cocoa powder, plus more for dusting
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ¼ tsp. Clove
  • 1 ½ tsp. finely grated fresh ginger, more to taste
  • 1 Tbsp. Maple Syrup
  • 2 Tbsp. Bourbon, Rum or Apple Juice (more as needed)

Chocolate Ganache:



  1. Line a baking sheet with parchment paper.
  2. Combine the crumbled brownies, shredded coconut and salt in a food processor and blend until smooth. Slowly add the powdered sugar, cocoa powder and dry spices.
  3. Add the grated ginger, maple syrup and bourbon, rum or apple juice to the mixture and pulse to incorporate. Add more liquid as needed to bring the mixture together.
  4. Using a small cookie scoop, drop mounds of dough onto the parchment paper and chill for 30-60 minutes.
  5. Melt the chocolate chips and coconut oil together in a double boiler.
  6. Working one at a time with clean hands, roll each mound into a smooth ball. Dip in melted ganache and return to the lined baking sheet to set.
  7. Once the ganache has set, dust the truffles with cocoa powder.


*Recipe may include potential allergens. If you have questions or would like to be advised about using an alternative ingredient, please reach out to us here: https://free2bfoods.com/pages/contact-us



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