After my Gingerbread Snack Bar post, I feel like exploring all sorts of gingerbread recipes now to gear up for the impending holiday season.
I’ve found that gingerbread goes excellent with the flavor of cannabis infused coconut oil and have made gingerbread coconut ice cream, gingerbread cookies, them amazing snack bars and these… these super incredible Gingerbread Truffles.
If you want to make a crazy-healthy, intervention-worthy addictive, festively fantastic edible without all of the sugar and flour, these truffles will really do the trick. They’re ready in 15 minutes, require four steps of input from your own two hands, and have a simple list of ingredients that are really wholesome and easy to find. They’re also vegan, gluten-free, paleo and refined sugar-free.
Now go on and satisfy that holiday sweet tooth before things get out of hand.
1. In a Food Processor, chop:
2 Cups of Walnuts or Pecans
2. Once roughly chopped, add:
6-8 Dates
2 Tbls. Maple Syrup
1-2 Tbls. Cannabis Infused Coconut Oil
1 tsp Cinnamon
1 tsp Ginger Powder
Dash of Nutmeg
Pinch of Salt
3. Process until the ingredients are fully combined and dough-y.
4. Roll “dough” into truffles and roll the truffles in:
1/8 cup Shredded Coconut (toasted if you’re into that kind of thing)
until covered.
This recipe is also featured in High for the Holidays.
What is your favorite holiday snack time snack to infuse with cannabis?
Much love,
Corinne
[sp_recipe]
Glad to find gluten free!