Notes: Just about any eggnog can be substituted for the vegan almond milk “eggnog!” This includes soy milk eggnog, coconut milk eggnog, light eggnog, and traditional eggnog. However, if using traditional or coconut milk eggnog, you may need to add a bit more because they’re often thicker in consistency than almond milk, soy milk, and light eggnog.

This is my favorite store-bought oat flour (or this for a gluten-free version!) because it’s so fine and powdery. If you’d like to make your own instead, I show you how here!

Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the filling will vary (and typically be grainier).

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your filling, and it will be too crumbly to roll. If this happens to you, stir in additional eggnog, 1 teaspoon at a time, until the filling comes together.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter filling, increase the liquid stevia by an additional ⅛ to ¼ teaspoon.

I do not recommend substituting liquid sweeteners such as maple syrup, honey, or agave. I also don’t recommend substituting solid sweeteners such as coconut sugar, maple sugar, brown sugar, or granulated sugar. Please see the text of my blog post above for why those aren’t good alternatives.

Use regular bars of chocolate for the coating, NOT chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this! (Other “milkier” brands like Hershey’s special dark or Cadbury are much thicker when they melt, so I haven’t had good luck with them.)

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your truffles cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your truffles will look speckled.)

This is the flaky sea salt that I use! I usually crush it a bit between my fingers before sprinkling it because the flakes are so big. I’ve also found that it sometimes dissolves in the melted chocolate if you sprinkle it too soon after dipping, so I like to dip about 3 or 4 truffles, then sprinkle them with the sea salt to give the chocolate a bit of time to start setting first. (The salt will also dissolve if you seal the truffles inside of an airtight container to refrigerate.)

For more tips and information, please see my blog post above!

{gluten-free, dairy-free, egg-free, vegan, low fat, low sugar}