Chocolate-ginger truffles

By Shauna Lindzon

There is something so sophisticated about combining chocolate with ginger and spices. I make these delicious smooth and velvety truffles throughout the year. With Valentine’s Day approaching, I highly recommend that you make them and see for yourself how good they are!

In this recipe, I use:

  • Medjool dates – These dates are extra sweet and soft, and when pureed they have the perfect consistency to help make a smooth truffle.
  • Pecans  – These provide a nutty flavour, give some texture to the truffle, and add a boost of magnesium, potassium, calcium, and fiber.
  • Fresh ginger – This gives the truffles a spicy kick and also provides anti-inflammatory properties.
  • Molasses – This helps give a rich, sweet flavour and is a good source of iron which is an  extra nutritional bonus.
  • Cocoa powder – I use natural (not the Dutch processed) cacao powder which is higher in antioxidants.
  • Spices – Give a nice warm spicy flavour to the truffle.
  • Chocolate mixed with coconut oil – To provide a shiny glaze on the truffle.


Once you puree the ingredients, roll them, and dip them in chocolate, you get the most amazing treat. I cannot get enough of these!


CHOCOLATE-GINGER TRUFFLES   Makes: 20-25 small truffles   

1 cup Medjool dates, pitted (about 10 or 11)   

1 cup pecans  

1 Tbsp fresh ginger, finely grated   

1 Tbsp molasses   

3 Tbsp cocoa or cacao powder   

1/4 tsp ground cinnamon   

1/4  tsp ground cloves   

1/4 tsp ground allspice   

1 cup semi-sweet chocolate chips (about 200 grams or 7 ounces) 

1 Tbsp coconut oil   

  1. Prepare a baking sheet or large plate with parchment paper and set aside. 
  2. In a small food processor fitted with the S-blade (or a Magic/Nutribullet), add dates, pecans, ginger, molasses, cocoa (or cacao) powder, cinnamon, cloves, and allspice. 
  3. Puree until mixture comes together and is sticky. It should be smooth. 
  4. Using damp hands, roll mixture into 1-inch balls. 
  5. To make glaze:  Place chocolate chips and coconut oil into a medium sized microwave safe bowl and melt in the microwave for 30 second intervals, while stirring after each interval. It should not take more than 2 minutes to completely melt. Whisk until smooth. Or you can melt the chocolate using a double boiler on the stove.
  6. Using 2 small forks, take each truffle and roll it in melted chocolate mixture. Transfer truffle back and forth off of the forks and place the chocolate covered truffle on the parchment lined baking sheet or plate. 
  7. Refrigerate for at least 1 hour or until firm. 
  8. Store in the fridge or freezer for up to a month.