Vegan Chocolate Lavender Truffles
My lavender dream came true when I had the opportunity to visit Terre Bleu Lavender farm yesterday. It was blissfully breathtaking - and it was the end of their lavender season! I highly recommend a visit to this enchanted lavender farm. www.terrebleu.ca
Immediately I was inspired by all things lavender during the tour - oh and the lavender organic local ice cream and lavender lemonade helped too! :)
I loved their beautiful shop located on the farm, and grabbed some goodies on the way out - including fresh lavender buds. There was only one thing on my mind - chocolate and lavender!! Enlightened - I thought, "yes, I'm so making vegan chocolate lavender truffles! It's absolutely the perfect match".
Chocolate, especially organic raw cacao has the well know feel-good euphoric chemicals called anandamide and phenylethylamine, which helps to increase dopamine and serotonin levels, increasing endorphins, boosting mood, adding happiness and an increased libido. Lavender has the opposite calming effect; helps to relax the body by calming the central nervous system and adrenal glands, in addition to many healing properties. The result is this delicious holistic symphony of yin and yang chocolate lavender fusion!
Here's the recipe to this chocolate lavender goodness:
Total prep time 30 minutes.
Wait time for chilling 4.5 hours + (depending on your day)
1 cup organic coconut cream (Earth's Choice)
1 cup bittersweet organic chocolate at least 70% (Camino)
4 tsps fresh lavender buds (Terre Bleu)
2 tsp Vanilla Extract (Simply Organic)
1/2 cup Organic Raw Cacao Powder (Rainforest Organics)
Heat coconut cream over medium heat until it starts to simmer. While this is heating, chop the chocolate. Add the fresh lavender buds to the coconut milk and let simmer for 5 minutes, or until the mixture starts to bubble. Stir occasionally.
As you start to stir, you will notice the purple from the lavender buds starting to infuse with the coconut milk. Remove from heat. With a cheesecloth or fine tea strainer, strain the coconut lavender mixture into a bowl and set aside.
In a heat safe pot, over low to medium heat, stir the chopped chocolate until it starts to melt and get creamy. Add the coconut lavender milk and stir until it reaches a smooth creamy consistency.
Remove chocolate lavender mixture and set aside until cool. Cover with a lid or transfer into a glass container. Refrigerate for at least 4 hours, or overnight.
Here's the fun part. On a flat dish, add the raw cacao powder - it's time to roll some balls! With your palms, roll 1/2 inch to 1 inch balls (depending on how big you want your truffles. Then roll the balls into the raw cacao to coat each truffle. Set aside on a dish until completed and refrigerate for another 30 minutes, or until ready to serve. This will make roughly 12 truffles. For presentation, add to a lovely dish and garnish with fresh lavender buds. Enjoy!