Please note that this recipe is not AIP/Paleo. However, I’m looking forward to changing the recipe and making compliant soon.
My mom used to make a version of these truffles when I was a kid. I remember them tasting like spicy chocolate. I would sneak a few, as they clearly aren’t for children. I’ve transformed the recipe so that they taste more like whiskey soaked gingerbread. They are decadent and will just melt in your mouth. It tastes fantastic with a cup of coffee or with glass of wine. My friend recently suggested truffles, wine and a hot bath. It was a great suggestion and she’s getting a few of these bad boys for Christmas.
- Mix all of the ingredients in a medium size bowl.
- When the dough is fully mixed and slightly sticky, roll into balls.
- Place balls on a tray and sift the powdered sugar over the balls.
- Chill for about 1 hour before serving.
- If you prefer, you can make these cookies in advance and then freeze. To freeze, don’t add the powered sugar topping and place tray into the freezer. After about 1 hour, remove from the freezer, wrap in plastic wrap, then aluminum foil and then place back in the freezer. When you are ready to serve, thaw in the refrigerator before topping with powdered sugar.
Sponsored Post: While I received payment and product from Templeton Rye and Frontier Spice for this post the recipes, thoughts and opinions are my own.