These are one of the easiest, tastiest and most MOREISH Christmas treats to make.
I love Christmas because its an excuse to incorporate ginger into nearly every dessert I have. Whilst gingerbread isn’t the healthiest way to incorporate ginger, it’s the time of year to indulge and enjoy things you might not usually have.
Having said that, ginger does have many wonderful benefits. As it is an anti-inflammatory it reduces cell damage and it also aids digestion by settling the stomach.
For my truffles, I used one packet of gingersnaps, half a tub of cream cheese (Sheese for dairy-free option), chocolate sprinkles, cinnamon, 1 tbsp icing sugar and cream (or coconut cream).
After blending the gingersnaps into a fine powder using my NutriBullet, I added a dollop of cream cheese and kneaded the mixture with my fingers to create a cookie dough texture.
Then, I used my hands to create 8 round little truffle balls and laid them out on a plate. Placing them in the fridge for 15 minutes, I waited for them to cool whilst whisking up a spoon of cream cheese, 3 tbsp cream and 1 tbsp icing sugar into an icing paste. After taking them out the fridge I spread the icing on top and garnished the truffles with the chocolate sprinkles and cinnamon.
This recipe is so easy to whip up quickly for friends and family. It has really thrown me into the Christmas spirit. If you are tracking macros – each serving has 190 calories, and 7.5g of sugar.