Lavender Chocolate Truffles

By Samantha Binkley

These truffles are deliciously decadent but have no fear, they are vegan made with organic coconut cream. We made these treats in our January cooking class and they were absolutely amazing served with fresh berries. One or two will do to calm your sweet tooth and with heart-healthy dark chocolate, they are not overly sweet.

To punch up the lavender flavor, I use lavender extract along with Healthy On You® Lavender Sea Salt. It makes all the difference in bringing out the chocolate and lavender flavors.

Make this when you have time because it needs some refrigerator time to harden before you roll into balls. I use a tbsp melon scoop to get the mix in even sizes so they roll evenly.

Garnish with whatever organic flowers you have in your garden for a beautiful presentation.

Ingredients

Makes 6 servings

For the Chocolate Mix

Preparation

  1. Break up the chocolate and place into a mixing bowl.

  2. Heat the coconut cream to a simmer on a stovetop and watch it carefully so it doesn't bubble over.

  3. Pour the simmering coconut cream over the chocolate pieces in the mixing bowl. Leave to sit for around a minute to melt, add the Lavender Sea Salt, then mix it into a chocolate sauce. 

  4. Place into the fridge to set. This will take a few hours (2-3 hours, you’ll know it’s set when you stick a knife into it and it’s solid all the way down).

  5. When set, use an ice cream or 1 tbsp melon ball scoop or a spoon to scoop out even amounts of the mixture and drop it into the cocoa powder, then use your hands to roll it into a ball. The cocoa powder will stop it from sticking to your hands. Place the balls onto a parchment-lined baking tray.

  6. When all the balls are rolled, place into the fridge to harden. 

  7. When ready to indulge....add a sprinkle more of cocoa powder and Lavender Sea Salt.