Gingerbread Pecan Date Truffles

Gingerbread Pecan Date Truffles

These festive pecan date truffles taste like chewy gingerbread, with a creamy chocolate coating! A fun holiday treat to serve at a gathering or to give as an edible gift. Learn how to make healthy gingerbread truffles with pecans, dates, and your choice of chocolate: milk, white, or dark.


Recipe created by Alyssia Sheikh of Mind Over Munch.

Prep Time 40 mins
Cook Time 10 mins

serving: 1 truffle

calories: 117kcal

carbohydrates: 13g

protein: 1g

fat: 7g

fiber: 1g

sugar: 11g


Gingerbread Truffles Filling


1 cup pecans, toasted


1 cup (5oz) Sunsweet® Pitted Dates


1½ Tbsp molasses


1¼ tsp ground ginger, (add ¼ tsp for stronger ginger flavor)


¾ tsp cinnamon


¼ tsp salt


pinch of nutmeg


pinch of allspice


Tempered Chocolate Coating:


300 g high-quality chocolate of choice, (milk, dark, or white)




Simple Coating Option:


1 cup chocolate chips of choice


1 tsp coconut oil, melted


Topping Ideas


holiday sprinkles


chocolate sprinkles


chopped nuts


cocoa powder


coconut shreds


Form Truffles


Optional: Toast pecans at 350°F (180°C) for 7-10 minutes, stirring occasionally, until fragrant and browned.

Add all gingerbread truffles ingredients into a food processor and pulse to combine, then let the machine run until the mixture forms a dough. It should hold together easily when pressed.

Use a cookie scoop to portion the mixture (I used a 2-tsp scoop), then roll into balls with your hands.

Transfer to a plate or tray and freeze for 10-15 minutes, until firm.

Melt Chocolate


Tempered Chocolate Coating:


Coarsely chop chocolate of choice. (I used 300g milk chocolate and 300g white chocolate, but you can use any chocolate(s) you prefer. Just be sure to temper at least 300g of chocolate* at a time for best results.)

Add ⅔ of chopped chocolate to a heat-safe bowl. Melt over a double boiler of gently simmering water, stirring regularly. Make sure the bottom of the bowl isn’t touching the water because the chocolate will get too hot.

Heat milk chocolate until temperature reaches 113°F(45°C) on a cooking thermometer. (For white chocolate, melt to 104°F or 40°C.) Remove bowl from the heat and stir in remaining ⅓ of chopped chocolate.

Allow to cool, monitoring temperature regularly with a cooking thermometer. As soon as temperature cools to 79°F (26°C) for milk chocolate (77°F or 25°C for white chocolate), return bowl to double boiler and reheat.

Stir gently until temperature reaches 84°F (29°C) for milk chocolate (82°F or 28°C for white chocolate). When chocolate is smooth and shiny, it’s ready to be used.

To test tempered chocolate, fold a paper towel in half and dip the folded area into the chocolate. Allow to set in a cool place for up to 5 minutes. If properly tempered, the chocolate should set evenly and feel dry to the touch.

(For dark chocolate: melt to 113°F or 45°C, cool to 81°F or 27°C, and reheat to 90°F or 32°C.)


Simple Coating Option:


If you don’t want to temper chocolate, melt 1 cup of chocolate chips with 1 tsp of coconut oil in the microwave or on a double boiler over the stove.

Coat Truffles & Add Toppings


When melted chocolate is ready, drizzle chocolate onto truffles or dip truffles into chocolate, until coated on all sides. Allow any excess chocolate to drip off, then transfer to a plate.

While chocolate is wet, add desired holiday toppings—like sprinkles, chopped nuts, cocoa powder, coconut shreds, or whatever you like.

Allow tempered truffles to set at room temperature, or refrigerate untempered truffles to set.

Serve and enjoy!

Store tempered truffles in an airtight container at room temperature for 3 days, or in the fridge for to a week. Store untempered truffles in an airtight container in the fridge for a week.