16/05/2026
This Weekend’s Obsession
Next Level Granola Truffles.
These are the kind of little bites that disappear “by accident”. Crunchy, chocolatey, and dangerously snackable.
Ingredients:
• 250ml milk
• 35g butter
• 60g sugar
• 20g cocoa powder
• 60g Naturally Granola (any flavor works, but Belgian Dark Chocolate is incredible here)
• Shredded coconut for coating
Method:
1: Make the Fudge Base
Combine milk, butter, and sugar in a pan over low heat. This is where patience pays off—let it cook for approximately 30 minutes, stirring occasionally. At first, not much will happen, but after the first hour, pay close attention. The mixture will start to thicken and develop a beautiful caramel color.
2: Watch for the Magic Moment
Once your mixture develops a caramel-like consistency and starts to pull away from the sides of the pan, immediately remove it from heat. This is crucial—you want that perfect fudgy texture, not burnt caramel.
3: Add the Chocolate
Stir in the cocoa powder until fully combined. The mixture will be glossy and smooth.
4: Chill
Transfer the fudge mixture to a container and refrigerate for 1 hour. This firms it up enough to roll into balls.
5: Roll and Coat
Remove the chilled fudge from the fridge. Using your hands or a small scoop, form small balls (about 1 tablespoon each). Roll each truffle in crushed granola, then in shredded coconut until fully coated.
6: Store and Enjoy
Keep the truffles refrigerated until ready to serve. They'll stay fresh for up to one week in an airtight container in the fridge.
If you want more delicious recipes with granola, check out our blog via the link in bio.
