Vegan Gingerbread Truffles

In a bowl, mix together the dry ingredients: 1/2 cup almond flour, 4 tbsp coconut flour, a pinch of ground ginger, cinnamon, and sea salt. In a separate bowl, mix together the wet ingredients: 1/2 cup almond butter, 4 tbsp molasses (date molasses or any kind), 2 tbsp dairy free milk, and a splash of vanilla. Add the wet mix to the dry and combine until a dough forms. Chill the dough in the fridge for about 10-20 minutes. After chilling, roll the dough into balls and place them on a parchment paper lined tray. For the chocolate coating, melt 1/2 cup chocolate chips of choice with 1 tbsp coconut oil (in the microwave in 20-second intervals until melted). Dunk each ball into the melted chocolate mix, coat thoroughly, and place back on the tray. Pop the truffles in the fridge for a half hour to set before enjoying!