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!
Raw Coconut Lavender Truffles
- 1½ cups white almond meal fine
- 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
- pinch coarse sea salt
- 1 cup raw cacao butter liquefied (you will need about 230gm solid)
- 1 cup raw cacao powder
- 1/2 cup pure maple syrup or brown rice syrup
- 1/4 teaspoon coarse sea salt
- 1 vanilla bean seeds only
- 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.
- Liquify the cacao butter: gently melt in a metal bowl standing in a larger bowl filled with hot water. Add the maple syrup, salt and vanilla and whisk well. Sift in the cacao powder. Whisk again.
- 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.