Most people when they think of gingerbread they think of winter and Christmas. I like to eat anything with ginger and molasses all year round because who can be sad when you’re eating those flavors?

But with summer right around the corner actual baking is just not something I want to do. So there’s no better way to eat all the flavor without the heat than no bake truffles.

First blend the oat flour with all the ingredients but the white chocolate.

Then line a baking sheet with parchment paper and create small balls of dough on to the paper.

Freeze the dough balls for at least thirty minutes

Take them out of the freeze and melt the chocolate. I like to use a cup because it’s narrow instead of a bowl and microwave it in thirty second intervals.

Now dip the gingerbread balls into the chocolate one at a time and placing them back on the parchment paper.

Repeat until all are covered in chocolate.

Place the truffles back in the freezer for two hours or more.

You can eat them now that they are set or store in the freezer in a bag or container for up to six months. Mine barely last six days!