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Paleo Gingerbread Cake Balls

These bite-sized festive treats are the perfect addition to the dessert tray this Christmas. Coated in coconut white chocolate or dark chocolate, you can't go wrong with these spicy, gingeriffic nuggets of Christmas joy.

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Servings: 20

Prep Time: 00:00

Cook Time: 00:05

Main Ingredients

1 loaf of paleo gingerbread (see notes below for my recipe)

1 can full-fat coconut milk chilled overnight

1 tablespoon honey

1 teaspoon vanilla

juice and zest of half a lemon

zest of one orange

1 cup quality white chocolate

1/2 teaspoon ground ginger

1 cup quality dark chocolate

optional: festive sprinkles, candied ginger

Preparation

1Crumble gingerbread into large bowl.

2Meanwhile, prepare coconut frosting. Open chilled coconut milk and scoop solidified coconut into food processor or blender (if it did not separate into liquid and a thick solid, you could use a coconut-based yogurt as your glue here instead). Add honey, vanilla, juice and zest to coconut cream. Blend until smooth and icing-like.

3Working about 1/4 cup at a time, start adding coconut icing to crumbled gingerbread. Continue to add until crumbs start to stick together into one glob. I used about 1 cup, but my gingerbread had sat out a few days, too. You can always add more coconut icing, but it it's too gooey they may not hold well.

4Mold into one inch balls and place into parchment-lined baking dish. Place in freezer for one hour or until set.

5For the white chocolate coconut cake balls: In a microwave-safe bowl, melt white chocolate in microwave thirty seconds at a time to ensure the chocolate does not scorch. Stir and microwave thirty seconds more until melted. Add 1/2 cup coconut icing into the melted white chocolate and stir until coconut dissolves into chocolate. Dip frozen cake ball into white chocolate, coating the ball and setting back in parchment-lined dish. Decorate with sprinkles or candied ginger.

6For the dark chocolate cake balls: In a microwave-safe bowl, melt dark chocolate in microwave thirty seconds at a time to ensure chocolate does not scorch. Melt in thirty second intervals until melted. Add 1/4 cup coconut icing to the melted dark chocolate, stirring until combined. Dip frozen cake ball into dark chocolate, coating ball and setting in parchment-lined dish. Decorate with sprinkles or candied ginger.

7Store gingerbread cake balls in the refrigerator until ready to serve. They will last at least one week when store in a covered container in the fridge.

Additional Notes

Paleo Gingerbread In a large mixing bowl, combine 2/3 cup molasses, 4 cracked eggs, 1/4 cup almond milk, 2 teaspoons of vanilla, 1/3 cup melted coconut oil or butter, and 1 tablespoon freshly grated ginger. In a separate bowl, whisk 1/2 cup almond flour, 1/2 cup coconut flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon fresh orange zest, 1 teaspoon nutmeg, and a dash of clove and salt. Pour dry ingredients into wet ingredients and stir until combined. The batter should be very dark. Pour batter into greased loaf pan and bake at 400 for 30-40 minutes (mine took 35 minutes).

Allow to cool and store covered in the refrigerator for up to a week.

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