Ginger and White Chocolate Truffles

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

It’s been a while since I last posted a nut & dried fruit “truffle” recipe, so here’s one that might whet your appetite.

Well-suited for savory and sweet dishes alike, ginger is a distinct flavor that I have come to adore. If you love ginger as much as I do, then you are sure to like these truffles.

I used mild buttery cashew nuts as part of the base, which are processed until they look like so:

Soft sweet Medjool dates and spicy ground ginger – as well as a bit of Kosher salt – are then processed into the cashew crumbs to form a dough of sorts.

Finally, all-natural white chocolate chips are pulsed into the mixture just until incorporated.

After a trip into the fridge to chill, the dough it rolled into balls for the perfect two-bite energy-packed treat.

The white chocolate adds just enough additional sweetness to render these truffles dessert-worthy, but they are definitely healthy enough to enjoy as an anytime snack.

Ginger and White Chocolate “Truffles”

Printer-Friendly Recipe

Name:Ginger and White Chocolate Truffles
Prep Time:20 minutes
Cooking Time:5 minutes (for heating cream)
Total Time:3 hours (including chilling time)
Servings:24 truffles
Yield:24 truffles


  • 1 cup raw (or dry-roasted) unsalted cashews
  • 6 medium/large soft Medjool dates, pitted (about 2/3 cup)
  • 1 tsp ground ginger
  • 1/8 tsp Kosher salt
  • 2 Tbsp natural white chocolate chips, such as Sunspire


1. Prepare Your Chocolate

Place the finely chopped white chocolate in a heatproof bowl.

2. Heat the Cream

In a saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat immediately to avoid scalding.

3. Create the Ganache

Pour the hot cream over the chopped white chocolate.

Allow it to sit for about a minute to melt the chocolate.

Gently stir until the mixture is smooth and creamy.

Add the freshly grated ginger, crystallized ginger, vanilla extract, and a pinch of salt. Mix until well combined.

4. Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for 2-3 hours or until it becomes firm.

5. Shape the Truffles

Once the mixture has chilled and solidified, use a spoon to scoop out small portions and roll them into bite-sized balls. Place them on a parchment paper-lined tray.

Work quickly as the mixture will soften at room temperature.

6. Prepare the Coatings

In separate bowls, place the white chocolate chips and cocoa powder.

7. Coat the Truffles

Roll each truffle in the white chocolate chips or cocoa powder until they are evenly coated. You can also get creative by using crushed ginger snaps or chopped nuts as coatings.

8. Set and Serve

Place the coated truffles back on the parchment paper and refrigerate for another 30 minutes to set.

9. Presentation

Arrange your ginger and white chocolate truffles on a beautiful serving platter.

Dust them with a bit of cocoa powder for an extra touch of elegance.

10. Enjoy

Your homemade ginger and white chocolate truffles are now ready to be enjoyed! They make a fantastic dessert or gift for any occasion.

Estimated Nutrition per Serving (1 truffle)

  • Calories: 90 kcal
  • Total Fat: 6g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 10mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 0.5g
  • Sugars: 8g
  • Protein: 1g

Please note that these nutrition values are approximate and can vary based on the specific brands of ingredients used and the size of each truffle.


  1. In the bowl of a food processor, process the cashews until finely crumbled – mixture will resemble coarsely ground flour.
  2. Add dates, ground ginger, and salt into the food processor bowl, and blend until the mixture comes together to form a crumbly “dough”. Add in the white chocolate chips and pulse a couple of times until incorporated.
  3. Remove mixture from food processor. Form into a large ball and refrigerate for about 10-15 minutes.
  4. When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
  5. Store in an airtight container in the refrigerator.

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