grain-free // vegan 

Chocolate and peanut butter are always a match made in heaven! Even better when the treat is grain-free and uses our Cinnamon Peanut Butter Granola- thanks for dreaming these up, @delight.fuel! 

Ingredients 
Truffles:
2 cups chocolate chips (stevia sweetened, vegan)
½ cup organic peanut butter (no salt, no oil)
1 cup cashew milk (sub with any plant-based milk)
½ cup Purely Elizabeth Granola (Cinnamon Peanut Butter)
2 tbsp maple syrup (optional)

Chocolate Coating:
1 cup chocolate chips (stevia sweetened, vegan)
1 tbsp coconut oil

Directions
In a small saucepan add cashew milk, maple syrup and peanut butter. Heat over low and stir until combined.
Add chocolate chips and melt over low heat while stirring frequently.
In a food processor add granola and process for about 5 seconds. This will help break down the granola.
Fold granola into the chocolate peanut butter mixture and transfer into a medium sized bowl.
Refrigerate for about 50-60 minutes.
Once the mixture has set shape into little bites and transfer onto a lined baking sheet or cutting board.
Freeze for about 30-40 minutes.
In the meantime heat chocolate chips and coconut oil in a small saucepan over low until completely melted.
Dip frozen truffles into the chocolate, transfer onto a cooling rack, and let sit for about 10-15 minutes.
Store in an airtight container in the refrigerator for up to one week.