Ingredients
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 (should be runny and pourable)
- ¼ cup plus 1 tablespoon pure maple syrup
- 1 packed tablespoon coconut flour
- 1 tablespoon freshly ground nutmeg, plus more for topping
- 1 ½ teaspoons pure vanilla extract or ½ teaspoon vanilla bean powder
- ¼ teaspoon fine grain sea salt or kala namak (recommended for eggy flavor)
White Chocolate Coating
- ½ cup roughly chopped cacao butter
- ½ tablespoon pure maple syrup
Instructions
- Prepare Eggnog Buttercream Filling: Add all filling ingredients—cashews, almond milk, melted coconut butter, maple syrup, coconut flour, nutmeg, vanilla, and sea salt or kala namak—into a high-speed blender. Blend on high for 2 to 4 minutes until the mixture is completely smooth and creamy.
- Chill the Filling: Scoop the blended filling into a shallow bowl and place in the freezer for about 2 hours to thicken to a scoopable texture. During the first hour, vigorously whisk the mixture every 15 minutes to create a thick, fluffy buttercream texture.
- Form Truffle Mounds: Line a small baking tray with parchment paper. Using a cookie scoop or small ice cream scoop, portion out 1 ½ tablespoon mounds of the buttercream onto the tray. You should get approximately 14 mounds resembling small scoops of vanilla ice cream. Freeze for 20 minutes to firm up.
- Make White Chocolate Coating: In a double boiler or bain-marie over low heat, whisk together the cacao butter and maple syrup until melted, smooth, and glossy. Be careful not to overheat or let water touch the mixture to avoid seizing and gritty texture.
- Coat the Truffles: Using a fork, carefully lower each truffle into the white chocolate coating. Use a spoon to drizzle multiple coats of chocolate over the truffles. The chocolate will initially seem thin and clear but will set opaque. Return coated truffles to the lined pan and immediately sprinkle with freshly grated nutmeg.
- Set the Coating: Place the tray back into the freezer and chill for 10 minutes or until the white chocolate coating sets firmly.
- Storage: Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. If frozen, allow to thaw about 15 minutes before serving to soften. Enjoy chilled; truffles soften and melt quickly at room temperature.
Notes
- Use fresh homemade coconut butter melted to a liquid state or store-bought coconut butter, though the latter is smoother but tricky to melt without scorching.
- Do not substitute coconut flour; it is essential as a thickener due to its high absorbency.
- Instead of cacao butter and maple syrup, you may substitute 1 cup of vegan white chocolate chips for the coating.
- A cookie scoop or small ice cream scoop works best for shaping the truffles evenly; spoons can be frustrating to use.
- Prep time accounts for active work only and excludes chilling time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan, Gluten-Free, Grain-Free, Plant-Based
- Diet: Vegan
