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Gingerbread Pecan Truffles:

Christmas time means all things gingerbread right? Okay maybe just in my books, BUT I am going to tell you, you are going to want to add these gingerbread pecan truffles to you list of items to prep this week. And they make for the perfect homemade treat for your loved ones.

What you will need for these includes:

  1. Artisana Organics Gingerbread pecan butter (substitute pecan butter)
  2. Medjool dates
  3. Raw cashews
  4. Molasses
  5. Primal Palate gingersnap seasoning
  6. Cinnamon
  7. Cacao powder

For the garnish:

  1. Melted raw coconut butter
  2. Sugar free dried cranberries
  3. Raw pumpkin seeds

How to prepare:

I add everything to my food processor and process for 10 seconds. Then I roll into balls and store in the freezer for about 30 minutes. Once my balls have firmed up, I melt my raw coconut butter with some coconut oil, and with a spoon, pour over the truffles. Lastly, top with dried cranberries and raw pumpkin seeds for garnish.


I like to store mine in my freezer in an airtight container and let sit at room temperature for a minute or so before devouring.Try

Gingerbread Blissballs

Makes 12


  • 3-4 large medjool dates
  • 1 heaping Tbsp Molasses
  • 1 tsp Primal Palate gingersnap seasoning sub cinnamon, nutmeg, ginger about 1/2 tsp of each
  • 1 tsp cinnamon
  • 1/3 cup raw cashews
  • 1/3 cup Pecan butter
  • 1/3 cup cacao


  • 3 Tbsp melted coconut butter
  • sugar free dried cranberries
  • Pumpkin seeds
  • 1 tsp coconut oil


  • Add to food processor and process for 15-20 seconds. Roll into balls and store in freezer for 30 minutes
  • Melt your coconut butter with coconut oil for about 30 seconds
  • Drizzle melted coconut butter over balls, top with cranberries, and pumpkin seeds
  • Store in freezer