Treat Yo Self: Chocolate Covered Gingersnap Truffles

What do you do when you made a little too much gingersnap dough from the gingersnap crusted ham recipe?

Well in this case, I used it to make chocolate covered gingersnap truffles! Let me reiterate that if you are using Paleo to lose weight, you might not want to make these just yet. But, if you are at an ideal weight, need to gain weight, or you are celebrating a special occasion, these are a great dessert! 🙂

Paleo Gingersnaps
1.5 cups Blanched Almond Flour
1 tablespoons ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp cracked black pepper
1 tablespoon lemon zest
1 Tbs fresh ginger or ginger paste

1 omega 3 Egg
1/4 cup honey
1 tsp Vanilla Extract
1/8 cup molasses

1/4 cup Coconut Oil (Tropical Traditions for best results!!)

Preheat oven to 375 degrees.
In a medium sized mixing bowl, combine dry ingredients (including lemon zest).
In a small mixing bowl beat eggs, honey, molasses, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Add coconut oil into batter, and continue to blend until combined.
Press the dough out flat on a parchment lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375.

Let cool completely then break the cookie into crumbs and set aside.

Chocolate Coating:
TCHO chocolate discs
Coconut Milk
Vanilla, or your favorite liqueur

To melt the discs, I heated some coconut milk in a bowl in the microwave (not boiling, but hot enough to melt the chocolate. Place some of the chocolate discs in another bowl and add the heated milk (about 1/4 cup per 6-8ozs of chocolate). Stir the chocolate until it is smooth and add 1/2 to 1 tsp of your favorite liqueur.

Then pour some of the melted chocolate into the cookie crumbs, just enough to make them stick together (reserve the leftover chocolate for dipping). Then form them into balls (ping pong ball sized) until you run out of crumbs. Place on a cookie sheet (lined with parchment or wax paper), and place into the freezer to set. This will also aid your next and final step in preparation. Chill for about a half an hour. If you’re like me, maybe you will use this time to run a 5K and shower up after. 😉

After 30 minutes is up, take the gingersnap balls out of the freezer, and microwave some of the leftover chocolate in 5 second pulses to re-melt it. Dip each ball into the chocolate and set back on the cookie sheet. After you have dipped them all, you can place the cookie sheet back in the freezer to firm them up, or if you have more time, you can place in the refrigerator.

Now, treat yo self, but try not to eat them all in one sitting. 😉