In a food processor combine the dates (pitted) and the dairy free egg nog and combine until a caramel like consistency forms (about 1 minute)
Add the coconut butter and vanilla extract to the date and egg nog mixture. Process on high until fully combined
Add the ground flax, coconut flour and collagen peptides (omit for vegan/vegetarian) to the wet ingredients and combine well until fully incorporated.
Pour the truffle mixture into a pyrex container and place in the freezer for 10 minutes to harden.
While the eggnog mixture is hardening, melt the dairy free chocolate chips. Add 3/4 cup of the chocolate chips and 1/2 tbs. of coconut oil together in a glass container. You can do this in the microwave (1 minute) or in a double boiler (google it for instructions) . Stir well until completely melted
After the eggnog mixture hardens in the freezer (about 10 minutes), use a 1/2 tablespoon as a scoop, make 20 truffles out of the mixture. You will need to roll these truffles into a ball with your hands.
Using a spoon and a fork, roll each truffle in the chocolate mixture, covering it completely. If the chocolate starts to harden, microwave it for another 15 seconds.
Let the truffles harden in the fridge for at least 30 minutes. Enjoy!