Chocolate Almond Butter Cups

CHOCOLATE COCONUT GRANOLA TRUFFLES

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Ingredients

     Truffles

• 2 c. Chocolate chips, vegan and unsweetened if possible
• ½ c. Almond butter
• 1 c. Nut milk
• ½ c. Wildway Grain-Free Coconut Cashew Granola

     Chocolate coating

• 3/4 c. Chocolate chips
• 2 tsp Coconut oil

Directions

1. Line a baking sheet with parchment paper.
2. In a saucepan, combine nut milk, almond butter, and maple syrup. Heat on low and stir continuously until well combined.
3. Add in chocolate chips and continue to stir until completely melted. 
4. In a food processor, blend granola until broken into a fine, crumbly mixture. Fold the crumbly granola into the chocolate almond butter mixture and then transfer everything to a medium-sized mixing bowl.
5. Refrigerate this mixture for 1 hour.
6. Once the mixture has set, use a cookie scoop to form little balls. Line the chocolate balls on the parchment paper and freeze for 30 minutes.
7. Prepare chocolate coating by combining chocolate chips and coconut oil in a small bowl and microwaving in 30-second increments, making sure to stir in between each session until melted. 
8. Dip each frozen truffle into the melted chocolate and transfer to a cooling rack placed over a lined cutting board or baking sheet.
9. Sprinkle each chocolate dipped truffle with flaky sea salt and enjoy!