Raw Coconut Truffles with Lavender
24 October 2013 | 3 comments
These were so good. So good, that many of them were sacrificed before they made it to the shoot. My partner kept spooning mouthfuls of the truffle mixture out of the bowl before I even got to roll them! So I can’t tell you how many these make. 20 maybe? Who knows. They’ve been a great afternoon study snack. Raw, vegan, refined-sugar free, gluten free etc – yay!
Coconut Lavender Truffles
Have no idea how many they make. One piggy boy ate so many as I was making them, and I lost count.
- 1½ cups fine, white almond meal
- 1 heaped teaspoon dried lavender (or more to taste)
- ¼ cup 100% pure maple syrup
- ¼ cup coconut oil
- ½ cup coconut butter (I used Artisana)
- 1 vanilla bean, scrapped
- A pinch of coarse sea salt
- First, blend the maple syrup, coconut oil, coconut butter, vanilla and salt.
- Transfer to a mixing bowl and fold through the almond meal and lavender.
- Pop in the fridge to firm up a bit so that it becomes easier to roll into balls.
- While the truffles firm up, make the chocolate – simple yummy base recipe can be found here
- Take the truffle mixture and roll a heaped teaspoon into a ball, then rest on a fork and dunk into the freshly made chocolate.
- Dust with cacao powder and a few sprinkles of lavender, then set in the freezer.
- Store these truffles in the fridge once set so that they are nice and soft as you bite into them.