Vegan Eggnog Truffles

These vegan eggnog truffles are delightfully rich and festive. A crisp white
chocolate coating gives way to a fluffy, almost whipped vegan eggnog buttercream
made from a combination of raw cashews, almond milk, coconut butter, pure maple
syrup, coconut flour, nutmeg, vanilla, and sea salt (or kala namak for an eggy
flavor). Feel free to dress these holiday treats up with a sprinkle of grated
nutmeg, or keep things simple with a bare white chocolate coating.

Servings: 14 truffles

Author: Ashley

Prep Time
25 minutes

Cook Time
10 minutes

Total Time
35 minutes

Course:

Dessert Candy

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Add all filling ingredients to a high-speed blender, and blend on high for 2 to
4 minutes, or until completely smooth and creamy.
2 Scoop the filling into a shallow bowl and chill in the freezer for about 2 hours
to thicken into a scoop-able texture. During the first hour of chilling,
vigorously whisk every 15 minutes to create a thick, fluffy buttercream texture.
3 Line a small baking tray with parchment paper.
4 Use a cookie scoop**** (or small ice cream scoop) to scoop out 1 ½ tablespoon
mounds of buttercream. Drop on the lined tray. You should have approximately 14
mounds, and they should resemble small scoops of vanilla ice cream. Freeze for
20 minutes to firm and set.
5 Meanwhile, prepare the white chocolate coating. Whisk together the cacao butter
and maple syrup over low heat in a double-boiler or ban marie until melted,
smooth, and glossy. Be careful not to overheat (or splash water into the
mixture) or the chocolate will seize and take on a gritty texture.
6 One at a time, use a fork to lower the truffles into the white chocolate, and
then use a spoon to spoon several coats of the white chocolate over top (it will
seem very thin and clear at first but will set opaque). Return to the lined pan
and immediately sprinkle with a bit of nutmeg.
7 Return the tray to the freezer and chill for 10 minutes, or until the white
chocolate sets.
8 Store the truffles in an airtight container in the refrigerator for up to 1 week
or in the freezer for up to 1 month. If you freeze these, be sure to pull them
out about 15 minutes before serving to allow them to thaw and soften. Note:
These truffles are best enjoyed straight from the refrigerator and will soften
and melt if left out at room temperature too long—please keep this in mind if
serving to a group or at a party.

Vegan Eggnog Truffles

Course:

Cuisine:

🧂 Ingredients

Instructions

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