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
Eggnog Buttercream Filling
- ¾ cup raw cashews, soaked for at least 2 hours (preferably overnight) and drained
- ½ cup unsweetened almond milk or cashew milk
- ¾ cup melted coconut butter (it should be runny and pourable—see note*)
- ¼ cup plus 1 tablespoon pure maple syrup
- 1 packed tablespoon coconut flour**
- 1 tablespoon freshly ground nutmeg, plus more for topping the truffles
- 1 ½ teaspoons pure vanilla extract or ½ teaspoon vanilla bean powder
- ¼ teaspoon fine grain sea salt or kala namak (highly recommended for a classic eggy flavor)
White Chocolate Coating***
- ½ cup roughly chopped cacao butter
- ½ tablespoon pure maple syrup
For the Eggnog Buttercream Filling
Add all filling ingredients to a high-speed blender, and blend on high for 2 to 4 minutes, or until completely smooth and creamy.
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.
Line a small baking tray with parchment paper.
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.
For the White Chocolate Coating
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.
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.
Return the tray to the freezer and chill for 10 minutes, or until the white chocolate sets.
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.
*I find it's easiest to make a fresh batch of homemade coconut butter and simply measure off ½ cup while it's still in a liquid state. However, store-bought coconut butter will yield a smoother icing because it's typically much smoother than homemade coconut butter. That said, store-bought coconut butter can be tricky to melt because it scorches and burns easily which leads to a seized, hardened texture. It's also WAY expensive (i.e., $14) compared to homemade, which usually only costs $2–$4 to make.
**Do not substitute the coconut flour. Coconut flour is highly absorbent, much more so than any other flour, which is why it's perfect for thickening this buttercream.
***You can substitute 1 cup vegan white chocolate chips for the cacao butter and maple syrup.
****I highly recommend using a cookie scoop or small ice cream scoop for this step. If you try to use a spoon, it will be very difficult (and frustrating) to create evenly shaped mounds.
*****The prep time is active preparation only and doesn't include the time needed to chill the filling.