How do I properly infuse the coconut milk with lavender?

Simmer culinary-grade lavender flowers in coconut milk over very low heat for 15 minutes, stirring occasionally, then strain and discard the flowers.

What's the best way to melt the vegan dark chocolate chips?

Melt them in a double boiler over medium heat until smooth and creamy, stirring only once or twice, or use a glass bowl over a pot of boiling water.

How long does it take for the truffle mixture to firm up in the refrigerator?

After combining the melted chocolate and infused coconut milk, refrigerate for approximately five minutes until it's firm enough to scoop and form balls.

Can I use something other than cocoa powder for dusting?

The recipe calls for dusting each truffle entirely with unsweetened cocoa powder, which provides a lovely contrast to the lavender and chocolate flavors.

How should I store these Lavender-Infused Cocoa-Dusted Truffles?

After forming and dusting, refrigerate the truffles on a parchment paper-lined or lightly oiled baking sheet until cool, and keep them refrigerated in an airtight container.

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Lavender-Infused Cocoa-Dusted Truffles
[Vegan, Gluten-Free]

MR By: Mark Reinfeld

Author Bio

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a... Read More

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Close-up of cocoa-dusted vegan truffles, garnished with tiny lavender flowers, artfully arranged on a white plate.

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Lavender-Infused Cocoa-Dusted Truffles [Vegan, Gluten-Free]

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Ingredients You Need for Lavender-Infused Cocoa-Dusted Truffles [Vegan, Gluten-Free]

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, agave nectar, or coconut nectar or to taste
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom, optional
Lavender flowers, for garnish

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How to Prepare Lavender-Infused Cocoa-Dusted Truffles [Vegan, Gluten-Free]

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. Set aside the milk in a small bowl. Add the maple syrup, vanilla, and cardamom, if using, and stir well. Place the cocoa powder on a small plate.
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.
When the chocolate is melted, add the bowl of coconut milk and stir well. Place in the refrigerator until firm enough to scoop, approximately five minutes.
Using a small scoop or a rounded tablespoon, form small balls. Place on the plate with the cocoa powder and cover each ball entirely with a light dusting. Sprinkle each truffle with a few lavender flowers. Place on a parchment paper–lined or lightly oiled baking sheet. Refrigerate until cool, approximately 10 minutes.