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! 🙂
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.
TCHO chocolate discs
Vanilla, or your favorite liqueur