Granola Butter Truffles

First there was 3 Ingredient Granola Butter Fudge, and now I bring you 3 Ingredient Granola Butter Truffles. Can you tell I’m a New Yorker who likes efficiency??

I seriously can’t get enough of granola butter in general, but especially when I realized how much I love it refrigerated or frozen. It’s delicious room temperature too (and much better spreading/dipping that way), but I found myself instantly sticking the jar in the fridge and eating it by the spoonful every night.

…which is exactly where the inspo for this recipe comes from. It really couldn’t get any more simple.

3 Ingredient Granola Butter Truffles

Ingredients:

• 1 jar Kween & Co Chocolate Granola Butter, room temperature
• 1/3 cup chocolate chips (I used white chocolate this time)
• 1/4 cup or so unsweetened shredded coconut

Directions:

1. Scoop/pour the granola butter in a large/shallow bowl. Mix in the chocolate chips and refrigerate for at least an hour
2. Once hardened it will have more of a fudge-like consistency. Use a spoon to scoop out enough to make small (about 1-2 inch) balls
3. Roll desired amount of truffles in the coconut coating
4. Place truffles on a parchment-lined plate and freeze for at least 30 minutes. Store in the freezer in an airtight container

TBH you could literally make these truffles without the chocolate chips or coconut and use ONLY the granola butter. I won’t judge you. Because…I’ve done it too.

This recipe is vegan and gluten-free, *if* you use dairy-free chocolate / don’t use the granola butter with collagen.

As always, if you make these Granola Butter Truffles or any of my other recipes I’d love to see how they turn out! Be sure to tag me on Instagram @hungry.blonde

You might also like:
3 Ingredient Blondie Fudge
Chocolate Coconut Peanut Butter Fudge Cups
Dark Chocolate Covered Coconut Bars
Healthy Cookie Dough Balls
Fluffy Almond Flour Snickerdoodles