Lavender Cream Chocolates

Offered with love by Iselin Amanda Støylen

A little while ago I brought home a large bunch of fresh lavender. After drying the bunch, I've been incorporating lavender into chocolate recipes, baked goods and homemade beauty products. One of my favourite creations has been these delightful cream-filled chocolates. The dark chocolate pairs so beautifully with the smooth, creamy lavender filling. This is a treat that really awakens the senses, and brings a sense of calm, peace and luxury.  I've been enjoying these with mugs of hot dandelion lattes, and can highly recommend the two together.

Chocolate and lavender are a match made in heaven…

INGREDIENTS ||

• 1/2 cup cashews, soaked for 2 hours

• 1/2 cup coconut cream

• 1/4 cup raw honey or maple syrup

• 2 tbsp coconut oil

• 1 tbsp dried lavender

• 1 tbsp lemon juice

• 1/4 tsp vanilla

• 1/8 tsp sea salt

1 bar of your favourite organic dark chocolate, 70% cacao or more (raw if you prefer)

You will also need silicone moulds to make the chocolates in. Look for BPA free and toxic free moulds.

DIRECTIONS ||
1. Gently melt your chocolate in a bowl sitting in hot water. I do this by filling a large glass bowl with hot water about 1/4 full, and placing a smaller bowl with the chocolate in it to melt.

2. Fill the moulds about 1/4 full with chocolate. Gently tilt the moulds into different directions to coat the sides of the mould with chocolate. When the walls are fully covered, place the moulds in the fridge or freezer to set.

3. Add all ingredients for the lavender filling to a high speed blender and blend until smooth. Add a little water or almond milk if needed in order to blend. You want a completely smooth, thick consistency.

4. Remove the moulds from the fridge. Fill the chocolate covered mould with lavender cream. Leave a little room in each mould for the final layer of chocolate. When each mould is covered, place them back in the freezer to set (2-4 hours).

5. When the lavender cream has set and is solid, you can add the final later of chocolate to the moulds. Spread out evenly. Place the moulds back in the freezer or fridge until the chocolate has become solid. Gently remove the chocolate from the moulds. Store them in the fridge for up to 1 week, or in the freezer for up to one month.

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