Monday, December 10, 2012
Day 5: Gingersnap Truffles
Come to mama! I don't know if this is good or bad but they make small batches so if you've got a family of four then this will be about 4 per person and then they're outta the house. Here's what you'll need to make yours.
1 bag of Trader Joe's gluten free gingersnaps
2 tbsp unsweetened almond milk (or other shelf stable milk)
1/2 package vanilla coating bark
Gingerbread (or preferred) sprinkles
Put your snaps in a food processor or blender.
Pulse them around until they're crumbalicious. (Totally a word)
Add your milk until it balls up like so.
Grab your handy dandy small cookie scoop and ball it.
Roll into round lil' orbs of spicy goodness. (I really need to switch cutting boards)
Toothpick them and stick them in the freezer for about 10-15 minutes or until set.
In a double boiler, melt your vanilla coating/bark.
Grab the truffles in waiting from the freezer and give them a dip.
Tap off the excess before placing on a piece of wax paper. (Learn from my mistake of not using wax paper)
While the coating is still wet, adorn with sprinkles.
When the coating is set, twist and remove the toothpick.
Dab a little of the cooled coating over the hole and smooth out.
Add sprinkles over the top to cover the hole.
|No gingerbread men were hurt in the making of these truffles...though you certainly could if they got out of line!|
Nutritional information per truffle: Calories 138 Total Fat 6g Sat Fat 3g Sodium 67mg Potassium 2mg Total Carbs 19mg Fiber 1g Sugars 14g Protein 1g
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Labels: Twelve Days of Treats Recipe