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Ginger and Cranberry Truffles (raw, vegan, gluten-free)

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Little balls of joy, yummy and ooooh so good for you! Ginger is used widely in ayurveda and is believed to be an entire medicine chest in itself.

It is recommended that everyone should eat fresh ginger just before lunch and dinner to enhance digestion.  Not only does ginger stoke the digestive fire, it improves assimilation and transportation of nutrients to body tissues, and clears the microcirculatory channels of the body.

If you can eat raw ginger, a good way to take it is to dip two or three thin slices of ginger in a little salt and lime juice and have them before a main meal.  But if you are new to the taste of ginger, you can start right here with this special treat!  Aah the sacrifices we must make in the name of health.  hehe


I for one have found a new love for this spice and can now enjoy it on a regular basis.  If the health benefits of ginger are not enough to lure you in, lets look at the mighty cranberry!   Cranberries have moderate levels of Vitamin C, dietary fiber, and manganese, as well as other essential micronutrients.

It is also known to help  prevent urinary problems, especially bacterial infections.  They are a great source of polyphenol antioxidants, beneficial to the cardiovascular system and immune system and having anti-cancer properties. So there you have it,  oodles of health benefits all tucked into a sweet little ball.   Many blessings and enjoy!


Yields 36

Dry Ingredients
Wet Ingredients
  • 6 Tbsp maple syrup
  • 10 drops liquid stevia
  • 1 Tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 1/4 cup melted coconut oil
  • 1/2 cup dried cranberries (added at the very end)


  1. Combine all of your dry ingredients together in the food processor, fitted with the “S” blade.   Pulse it a few times to mix everything together.
  2. Mix together all of the wet ingredients in small bowl, except for the cranberries.  Then pour the wet ingredients into the dry ingredients and mix well.  The dough will appear to very lose.  Add the cranberries and continue to process until the dough starts to roll around into a ball.
  3. To shape the truffles, I used my 2 tsp cookie scoop.  I then took 3 Tbsp of shredded coconut and further ground it down in my Bullet so I could roll the truffles in it.
  4. Place truffles in the refrigerator for an hour to chill and set before serving.  This will result in a soft, moist truffle, almost more like a cookie-dough ball.
  5. Store in the refrigerator for up to 4 days.  Or you can freeze them for an extended period of time.

Suggested Sous Chef Substitutions: 

(keep in mind these have not been tested)

  • Raw coconut flour ~ replace with more almond meal
  • Allspice ~ make your own. Measure out 1 tsp of cinnamon, 2 tsp of ginger, 1/2 tsp of cloves.  Mix well.
  • Liquid stevia ~ replace with your favorite sweetener but watch the liquid volume.

I made these little drink “snuggies”  to dress up the festivities.  A person could make something like these for any holiday.  I used some recycled Kombucta bottles, a package of little kids white socks ($5 for 10 pair, which = 20 bottles!) I tied the ends of the red feather boa (bought by the yard) with some twine, and made a bow which tied it all into place. After that I  hot glued some little snowflakes on the sock and called it beauuuuutiful.  :)

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