Ginger Spice Holiday Truffles! I have a very special Christmas treat for you. I was craving chocolate truffles so I came up with these beauties and they turned out so good I had to share the recipe with you. They are honestly one of the best things I have made and I can’t stop eating them.

If you’ve been following me for a while you know how much I LOVE these flavors: ginger, orange, clove, cinnamon yum! They are perfect holiday winter spices; tis the season!

These truffles are much easier to make than they look. PLEASE make all the components to really experience the full texture and flavor of this amazing treat.

You will need a dehydrator and high-speed blender but if you don’t have a dehydrator you can dry your almonds in the oven on a really low temperature.

It’s VERY IMPORTANT when making the truffle filling all your ingredients are at room temperature. If you add any cold ingredients the cacao butter and paste will seize and you won’t be able to combine the mixture properly.

Melt down your paste and butter double boiler method but please never use a microwave you will burn your chocolate. Here is a great video that explains how to do this.

If you try out this recipe I would love to see a photo in my Facebook Group – Chefs of Crystal Dawn Culinary

To get the recipe for my dark enrobing chocolate go here:

If you would like to learn more about chocolate and how to make stunning, gourmet raw desserts, check out my online raw desserts course here:

Enjoy, and Happy Holidays to you and your family!

>> Interested in learning how to incorporate more foods into your day?        

START HERE with my Raw Food Foundations Masterclass! 

Ginger Spice Holiday Truffles

Ginger Spice Holiday Truffles

Raw Vegan Dark Chocolate Truffles with Holiday Spices
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 25 truffles


  • Dehydrator, strainer, bowl, double boiler, high-speed blender, shallow container, melon baller


Mesquite Orange Almonds

  • 1 cup almonds soaked for minimum 8 hours and rinsed
  • ¼ cup + 2 tbsp coconut sugar
  • 1 tbsp mesquite powder or lucuma powder
  • 4 drops orange essential oil I use doTerra
  • 6 drops vanilla essence medicine flower brand or 1 tsp alcohol-free vanilla extract
  • 1/8 tsp high mineral salt

Ginger Spice Truffles

  • ½ cup cacao powder
  • ½ cup coconut nectar or maple syrup or agave (if coconut nectar is really thick use maple syrup or agave)
  • ¼ cup almond butter, roasted or raw at room temperature
  • 6 drops vanilla essence medicine flower brand or 1 tsp alcohol-free vanilla extract
  • 5 drops cinnamon bark essential oil I use doTerra
  • 1 tsp packed fresh grated ginger
  • ¼ tsp allspice
  • ¼ tsp ground clove
  • 50 g shaved cacao paste melted (yields ¼ cup liquid)
  • 50 g shaved cacao butter melted (yields ¼ cup liquid)


Mesquite Orange Almonds

  • Rinse almonds really well and strain.
  • Add all ingredients in a food processor fitted with an S blade and process until a chunky texture is achieved. (Don’t worry about processing them too small as you will need to process them again when dry.)
  • Place on a lined dehydrator tray and dehydrate at 115 F for approximately 24 hours until completely dry.
  • Remove from dehydrator, place in an opened container and place in freezer for 10 minutes. This will provide optimal crunch and cool them.
  • Process in a food processor fitted with an S blade until a small chunky texture is achieved. You will be using this to roll your truffles in.
  • Storage: Sealed container or freezer bag in freezer for 3 months.

Ginger Spice Truffles

  • Using a Vitamix, blend all ingredients except cacao paste and cacao butter until combined. Start on low and increase to high speed. No need to blend for a long time, just until combined.
  • Add melted cacao paste and butter and blend for a few seconds. Remove blender from base and continue to combine by hand, stirring with a spatula. Mixture will be really thick; this is the desired result.
  • Place in a shallow, sealed container and set-in fridge overnight or for 6 hours.
  • Using a melon baller or small spoon form small even balls also using your hands to roll and form them. Put in freezer for approximately 20 minutes to really cool before covering them in chocolate.
  • Enrobe in melted dark chocolate and garnish with mesquite orange almonds. Use dark chocolate recipe here:
  • Storage: Fridge for one week or freezer for 1 month.


To get the recipe for my dark enrobing chocolate go here:
Store ready made truffles in a sealed container in the fridge for one to two weeks or freezer for months.
If you don't have a dehydrator, you can dry the almonds in your oven on the lowest temperature setting. 
Keyword chocoalte, dessert, rawdessert, rawvegan, vegan, vegandessert