Vegan Lavender Infused Cocoa Dusted Truffles

Recipe courtesy of The 30-Minute Vegan’s Taste of Europe

Recipe photo courtesy of Roman Odintsov

Yes, the relaxation-inducing herb of spas and wellness centers has innovative applications in the culinary world. Here it is used to infuse flavor to these ambrosial and heavenly chocolate delights. Adjust the sweetener to taste, as some chocolate chips have more sugar than others.

Makes 20 truffles

Total time: 30 minutes

Vegan Lavender Infused Cocoa Dusted Truffles

Ingredients

  • 2 tablespoons culinary-grade lavender flowers

  • 1/2 cup regular (not light) coconut milk

  • 2 tablespoons unsweetened cocoa powder

  • 1 1/4 cups vegan dark chocolate chips

  • 1 tablespoon pure maple syrup, coconut nectar, or desired sweetener to taste

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon ground cardamom

  • Lavender flowers, for garnish

Instructions

  1. Place the coconut milk in a small pan over very low heat. Add the lavender flowers and allow to simmer for 15 minutes, stirring occasionally. Strain out the flowers and discard. Transfer the milk to a small bowl. Add the maple syrup, vanilla, and cardamom, and stir well. Place the cocoa powder on a small plate.

  2. After ten minutes of heating the coconut milk, melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. (If you don’t have a double boiler, you can place a glass or stainless-steel bowl on top of a pot with 1 to 2-inches of boiling water in it.)

  3. When the chocolate is melted, add the contents of the bowl with the warmed coconut milk and stir well. Place in the refrigerator until firm enough to scoop, approximately 5 minutes.

  4. Using a small scoop or a rounded tablespoon, form small balls. Place on the plate with the cocoa powder and cover the each ball entirely with a light dusting. Sprinkle each truffle with a few lavender flowers. Place on a parchment paper lined baking sheet. Refrigerate until firm, approximately 10 minutes.

    Variations

  • Place a pitted cherry, or a 1/2-inch piece of candied ginger, vegan marshmallow, or dried fruit such as papaya, fig, or apricot in the center of the chocolate ball before dusting with cocoa.

  • Dust with vegan powdered confectioners’ sugar, dried coconut, or hemp seeds, instead of cocoa.

  • Add 1/2 teaspoon of chipotle chile powder to the melted chocolate.