If you want a dessert that looks fancy but takes almost no effort, these are it. This is ambassador Sue’s (aka @FoodieRoomie) all-time favourite treat: tiramisu-inspired truffles with a Naturally Granola twist. Think creamy, coffee-kissed filling, a white chocolate snap, and the deep, indulgent crunch of our Belgian Dark Chocolate Granola, the kind of bite that makes you crave dessert before dinner.

Why you will love this recipe

• Tiramisu vibes, zero stress: all the flavour, none of the layering.
• Perfect for sharing: a guaranteed “wait… you made these?!” moment.
• Texture heaven: creamy centre + crisp coating + crunchy chocolate granola bits.
• Make-ahead friendly: stash them in the freezer for last-minute guests (or cravings).

Ingredients

Filling

• 200 g Belgian Dark Chocolate Naturally Granola
• 100 g cream cheese
• 4 dates, chopped
• 2 tsp instant coffee
• 1/2 tsp almond extract

Coating

• 150 g white chocolate
• 1 tsp (coconut) oil
• Cocoa powder, for dusting

Method

1. Add all filling ingredients to a food processor. Pulse until a sticky mixture forms (it should hold together when pressed).
2. Scoop 1 tbsp of mixture and roll into a ball. Repeat with the rest.
3. Freeze the balls for 15 minutes to firm up.
4. Line a plate with foil or baking paper.
5. Melt the white chocolate with the oil in a heatproof bowl over a pan of gently simmering water (bain-marie).
6. Dip each truffle into the melted chocolate and place on the lined plate. Make sure they don’t touch.
7. Dust generously with cocoa powder.
8. Freeze for 10 minutes to set.
9. Enjoy.

Tips

• If the mix is too dry: add 1 to 2 extra dates or a spoon of cream cheese.
• If it’s too soft to roll: freeze the mixture for 10 minutes before shaping.
• Clean hands trick: lightly oil your hands before rolling for smoother truffles.
• Extra tiramisu energy: serve with espresso after dinner.

FAQ

Do I need a food processor?

It’s the easiest way to get the right sticky truffle texture. If you don’t have one, chop everything very finely and mix hard, but the texture will be chunkier.

Can I use real espresso instead of instant coffee?

Instant coffee works best because it adds flavour without adding extra liquid. If using espresso, add only a tiny splash.

Which Naturally Granola flavour works best for tiramisu truffles?

Belgian Dark Chocolate is perfect here: it amplifies the cocoa + coffee vibe and makes the truffles taste extra indulgent.

How should I store these truffles?

Keep them in an airtight container in the fridge for a few days, or in the freezer for longer. They’re also great slightly chilled for a firmer bite.