Chocolate Peanut Butter Granola Truffles
Chocolate Peanut Butter Granola Truffles

Difficulty: Medium

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



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


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