Gingersnap Bourbon Balls
1. Grind5 mins
In a food processor, grind the cookies to a fine crumb, then add 1 tsp ground ginger, 1 tsp cinnamon, 1 1/2 tbsp coconut oil, 3 tbsp molasses, and 3 tbsp bourbon. Process until fully combined.
2. Scoop30 mins
Scoop two-tablespoonful mounds and roll them into balls. Skewer each ball with a toothpick and chill until firm.
3. Dip10 mins
Dip the chilled bourbon balls in melted dark chocolate and allow them to set on a lined baking sheet.
4. Finish5 mins
Gently pull out the toothpicks and drizzle with milk chocolate. Allow to set.