Chocolate Truffles with PB & Granola

Start by melting 250g of chocolate in a bain marie with a splash of coconut oil.

Once melted, add 150g of peanut butter and mix well.

Next, remove the mixture from the heat and add some granola. I used about 50g of Hazelicious Choco, but you can add as much as you like.

Mix everything together thoroughly, then pour the mixture into a cake mold lined with parchment paper. Be sure to use parchment paper to prevent sticking.

Place the mixture in the refrigerator for at least 2 hours until the mixture sets.

Finally, using the parchment paper remove the chocolate mixture and cut the truffles into your desired shapes.