Indulge in Sweet Eggnog Truffles for Holiday Bliss
Enjoy these Sweet Eggnog Truffles, a vegan-friendly festive treat made with rich flavors of eggnog and warm spices.
Equipment
- - Blender
- microwave
- Baking sheet
- Mixing bowl
- - Fork
Ingredients
For the Truffle Base
- 1 cup cashews soaked for at least 4 hours or overnight
- 1 cup coconut milk use full-fat for creaminess
- 1/4 cup maple syrup can substitute with agave syrup
- 1 teaspoon nutmeg freshly grated preferred
- 1 teaspoon cinnamon adds warmth
For the Coating
- 1 cup vegan dark chocolate dairy-free
- 1/4 cup cocoa powder for dusting
- 1/2 cup crushed nuts or coconut flakes optional toppings
Instructions
How to Make Sweet Eggnog Truffles
- Soak cashews in water for at least 4 hours or overnight.
- Drain and rinse soaked cashews. In a blender, combine with coconut milk, maple syrup, nutmeg, and cinnamon. Blend until smooth.
- Transfer mixture to a bowl, cover, and refrigerate for 30 minutes to 1 hour.
- Scoop out portions and roll into bite-sized balls.
- Melt vegan dark chocolate until smooth.
- Dip each truffle into melted chocolate and let excess drip off.
- Roll coated truffles in cocoa powder, crushed nuts, or coconut flakes.
- Place the truffles on a parchment-lined tray and refrigerate for 15-20 minutes until set.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.