Think of a festive spiced gingerbread cookie that’s chewy, sweet, and perfectly flavored with seasonal spices, like cinnamon, clove, and ginger – sounds scrumptious, right?! It’s an instantaneous holiday memory booster! These no-bake gingerbread truffles are soft, perfectly sweetened, and deceivingly healthy, three things that I don’t want you to miss out on. I really encourage you to make this recipe for the holiday season – they’re an ideal little treat for a party or a grab-and-go snack for your busy days!


Makes 20 truffles



  • 2 scoops vanilla protein powder (see note)
  • 1 cup gluten-free oat flour
  • ¼ cup almond meal flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • ¼ cup cashew butter (see note)
  • 3 tablespoons honey (see note)
  • 1 tablespoon unsulphured molasses
  • 2 tablespoons plain greek yogurt
  • 1 tablespoon almond milk



  1. Line a sheet pan with parchment paper and set aside.
  2. In a mixing bowl, whisk together cashew butter, honey, molasses, yogurt, and milk until smooth.
  3. Add the remainder of ingredients into the mixing bowl and stir until well combined. The batter will be thick, so be patient and stir until everything is mixed well.
  4. Using your hands, roll about 2 tablespoons of batter into a ball. Place each ball on the sheet pan. Repeat this process until 20 balls are made.
  5. Enjoy right away or store them in the fridge. Truffles are good in the fridge for up to 4 days. Enjoy!



  • You can substitute cashew butter with almond butter.
  • You can substitute honey with any sticky sweetener, such as agave or maple syrup.
  • Look for a vanilla protein powder made of wholesome ingredients, like this plant-based organic vanilla protein powder.
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