Gingerbread Truffles
Recipe type: Snack, Gluten Free, Vegetarian
Prep time: 
Total time: 
Serves: 16-20 balls
  • 2 x 200g packets ginger nut biscuits, gluten free if preferred
  • 2 cups desiccated coconut, plus extra if needed
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • 400g can condensed coconut milk*
  • ½ cup desiccated coconut, for rolling
  1. Line a baking tray with parchment paper and set aside.
  2. In a food processor, crush biscuits until it just turns to crumb, breaking down any larger pieces. Pour into a large mixing bowl.
  3. Stir through coconut, ginger and cinnamon.
  4. Gradually pour in condensed milk and mix thoroughly with a wooden spoon. If the mixture is too wet and doesn’t hold it’s shape when rolled into balls, keep adding more of the desiccated coconut.
  5. Using your hands, pick up approx. 1 tablespoon of mixture and roll into a bowl.
  6. Roll ball in the extra ½ cup of coconut, coat well.
  7. Place ball onto prepared tray. Repeat this process until all the mixture is finished.
  8. Set balls in the refrigerator until set, approx. 30 minutes - 1 hour.
  9. Enjoy!
*You can find condensed coconut milk in health food stores or supermarkets. Use regular condensed milk if you’re not concerned about consuming dairy.
Keep in an air-tight container, refrigerated, for 1 week.
Recipe by Wholesome Patisserie at