I love to experiment in the kitchen and to try to make healthy versions of things I would normally go out and buy. I had a hankering for some truffles the other day and wanted to see if adding lavender would make them taste that much better and I came up with this recipe. I hope you enjoy!
3-inch piece raw cacao
1 cup hazelnuts
1/2 cup heavy cream or you can use oat milk for a dairy-free version
1 teaspoon lavender flower
2 tablespoons honey
Cacao powder for coating
Optional: Any powders or adaptogens you may want to sneak in is also an option. You can add this to the food processor when everything is being combined.
Toast hazelnuts in the oven at 350 degrees for a couple of minutes, until fragrant and the oils release;
In the meantime, add lavender to cream in a saucepan and stir continuously over low heat until it becomes fragrant. Strain the lavender out of the cream and put cream aside;
Melt raw cacao over a double boiler and slowly add in lavender-infused cream as you stir. Keep stirring until it thickens up. Add in honey and stir well.
Once hazelnuts are nice and toasted, add to a food processor until it becomes fine and almost like a paste;
Slowly add in lavender chocolate mixture until combined;
Once the mixture is combined, transfer to a clean bowl and chill for a few hours;
After a few hours, the mixture should be ready to roll into balls and then rolled into some cocoa powder to coat;
Refrigerate your truffles and enjoy within a couple of days for maximum freshness.
We hope you love this easy truffle recipe as much as we do!