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Gingerbread and Hazelnut Fudge Truffles

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~ raw, vegan, gluten-free ~

The gingerbread spice in these little truffles comes from a gingerbread tea.  I didn’t use the traditional array of spices, I literally cut open the tea bags, and dumped in the contents.  And what a beautiful compliment it would be to serve these alongside a mug of hot gingerbread tea.


I decided to add chopped hazelnuts to these melt-in-mouth truffles to give a little textural pleasure.  You could skip them all together making this recipe nut-free and you wouldn’t be sacrificing any pleasurable sensations. Perhaps do some with and some without.

They are soft and pillowy so don’t expect them to roll off the table and onto the floor should one get away from you.  I accidentally dropped one and it landed with a sweet thud, spreading itself slightly on the floor with a small dust cloud of raw cacao powder.  It’s as though I watched it happen in slow motion.  Beautiful. hehe

While I was making these, I took an itty-bitty-teeny-weeny bite and I thought to myself… “Oh no! Now I’m in truffle!  It’s almost as if the whole world kind of falls away as you take a bite.

Remember when I said that they melt in your mouth… when rolling these into little balls, I suggest making them bite-size.  That way you can pop the whole thing in your mouth, seal your lips, close your eyes and just let this amazing pillow of chocolate melt, covering the whole inside of your mouth.  Savor it. Don’t let this moment in life slip by too quickly.  These are what memories are made from.

How do you like my “Well Done” toothpicks?  I found them a while back at a restaurant store, along with ones that read “Gluten-Free.”  The well-done ones are meant to poke into meat but I like to think of creative ways to use things and when I first saw them I thought, “Well done, Amie Sue, well done!”  I dunno, I self-entertain quite well.  :) They just make me smile and I hope it makes you smile as well.


Makes roughly 32 truffles


  1. In a food processor, fitted with the “S” blade, combine the dates, coconut oil, cacao, flax, vanilla, tea bag contents, and salt.  Process until everything is well incorporated.
  2. Remove the dough and place in a large bowl.
  3. Add the chopped hazelnuts and work the dough by hand.
    • Run your hand under the faucet to dampen your hand to prevent the dough from sticking too bad.
    • Then using the palm of your hand, make folding motions with the dough so the hazelnuts get evenly distributed.
    • If the dough starts to stick to your hands, just dampen them again.
  4. Place the bowl in the freezer and let it sit for a least an hour.  Even if left overnight, it won’t get hard.  Blended dates never freeze solid.
  5. Using a 1 Tbsp cookie scoop, portion out the truffle balls, roll them in the palm of your hand, drop in cacao powder to coat, and roll them one more time. Repeat until all the dough is used up.
  6. I found that washing my hands several times throughout the process, helped with the sticking issue.  Same with washing the scooper often as well.
  7. Store in the fridge for 2-3 weeks and in the freezer for up to 3 months.
    • These freeze wonderfully.  Due to the dates, they don’t freeze solid.

14 thoughts on “Gingerbread and Hazelnut Fudge Truffles

  1. Ludia says:

    Never heard of Gingerbread Tea. How do I get it?

    • amie-sue says:

      Hello Ludia… I just added the links on the recipe under the preparation section. Please take a look at them :) amie sue

  2. Deb Kelly says:

    Amie Sue,

    You are a delight! I have been following you for a few years now. I’ve made your recipes and always over joyed at the out come. I wanted to tell you today your wonderful personality always makes me smile. I loved today’s recipe where you said, ” I self-entertain quite well.” You are a naturally funny person that entertains a part of my day quite often. Thanks for being you and such a gift to all of us. Your website is so classy and your down to earth charm is delicious.

    Love to you, my friend.

    -deb kelly

    • amie-sue says:

      Oh Deb,

      Your comment / message really made my day. Thank you so much for your loving words. You have no idea as to how much they touched me. :) My site has been such a blessing for me. What a wonderful tool to be able to share who I am and what I create in the kitchen… to share my passion with like-minded souls. A true joy! :) Your words have inspired me! hugs. amie sue

  3. Kimberly says:

    I can’t wait to make these for a special treat Amie Sue! May I ask what brand of gingerbread tea you use? Have a spectacular Saturday!

    • amie-sue says:

      Hello Kimberly, I hate to say this but I don’t have a brandname. I had taken the unmarked bags out of their tin and placed them in mason jars, just labeling the jar “Gingerbread Tea”…. Sorry about that. You can look in your local stores… this time of year, they ought to be coming out! I had a spectacular day today… thank you! :) Have a peaceful evening, amie sue

  4. Joyce Fleming says:

    These look delicious and I will be making them this weekend.. Medjool dates are my favorites and I bought a package earlier this week and yesterday I bought chocolate at the spice store… Yeah..

    • amie-sue says:

      Medjool dates are natures candy for sure. We love them too! I have to really control myself around them. hehe Please keep in touch when you make them. Blessings, amie sue

  5. Lyn says:

    LOL, I thought the little signs read “Welcome” . I thought she is sooooo creative , to have these truffles sitting out for company, to make them feel welcome…..well done..Amie Sue… and this friend needs reading glasses :] Now down to business, could I omit the flax seeds ( Gene allergies), and what do you suggest as a replacement? Thank you… Lyn :]

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