Vegan Eggnog Truffles


Easy Vegan Eggnog Truffles made with DIY sprouted oat flour and dipped in melted chocolate

With a handful of pantry staples and a splash of your favorite plant-based eggnog, our recipe for Vegan Eggnog Truffles will have you rolling in wholesome holiday cheer! Dunked in melted chocolate and finished with flaked salt, these sophisticated sweets appeal to grown-up tastes but serve up bite-sized joy to treat lovers young and old alike.

Simply whiz our sprouted rolled oats in a blender or food processor to transform them into oat flour, commit less than half a cup of vegan eggnog to the cause, scoop up some chocolate chips, and you have everything you need to make this healthy holiday treat—all without leaving the house. This DIY oat flour hack makes our Vegan Eggnog Truffles the perfect recipe for snow days, or when you’re just not ready to brave the holiday bustle to gather ingredients. Better yet? Two cups of nutrient dense sprouted whole grain oat flour adds a feel-good bonus in a season full of indulgences.

And because the only cooking involved is melting chocolate chips in the microwave, kids of all ages can join in the easy eggnog truffle rolling fun. What’s not to love about that?


2 cups oat flour (grind your One Degree Rolled Oats in blender until fine)
7 Tbsp plant-based eggnog (available in most stores during the holiday season)
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1 tsp vanilla
1/3 cup cane sugar
1 cup vegan chocolate chips
Salt flakes, to taste


In a medium bowl mix together plant-based eggnog, spices, salt, vanilla and sugar and water. Stir together well, then slowly add oat flour stirring well after each addition.

When the dough is stiff enough to roll, dampen your hands (or use a little coconut oil) and roll mixture into little bite-sized balls.

Place vegan eggnog truffle balls on a parchment paper lined cookie sheet. Melt the chocolate chips in microwave for 30 seconds then stir. Repeat in 30 second intervals until chocolate chips have completely melted.

Dip the truffles in the melted chocolate and place back on the lined cookie sheet.

Sprinkle a small amount of flaky salt on each truffle while the chocolate is still melted.

Place in fridge to cool for at least 20 minutes to set or until ready to serve.


When working with the dough, feel free to add more eggnog if it’s too dry and more oat flour if the dough is too sticky. We want the dough stiff enough for easy rolling, but not crumbly.

Letting the dough sit for a couple of minutes after mixing helps with rolling, too, as it allows the oat flour to absorb the eggnog and make a smoother dough.