Raw chamomile + lavender + bee pollen chocolate truffles

• Produce

  • 5 tbsp Cacao powder, raw
  • 1/2 tsp Lavender, dried ground

• Condiments

  • 1 tbsp Agave
  • 1/2 cup Coconut butter

• Oils & Vinegars

  • 1/2 cup Coconut oil, unrefined

• Other

  • 2 Tablespoons bee pollen, ground OR to make vegan grind up 2 T chamomile and sub
  • 1 heaping teaspoon dried chamomile, ground
  • 2-3 Tablespoons local raw honey OR for vegan 1-2 Tablespoons agave or to taste

Found on localmilkblog.com

Ingredients

• 1/2 cup unrefined coconut oil
• 1/2 cup coconut butter (can sub coconut oil)
• 5-6 Tablespoons raw cacao powder
• 2-3 Tablespoons local raw honey OR for vegan 1-2 Tablespoons agave or to taste
• 1-2 Tablespoons agave or to taste
• 1 heaping teaspoon dried chamomile, ground
• 1/2 teaspoon dried lavender, ground
• 2 Tablespoons bee pollen, ground OR to make vegan grind up 2 T chamomile and sub
• 1/2 cup unrefined coconut oil
• 1/2 cup coconut butter (can sub coconut oil)
• 5-6 tablespoons raw cacao powder
• 1/4-1/2 teaspoon flaky sea salt or to taste
• 2-3 Tablespoons local raw honey OR for vegan 1-2 Tablespoons agave or to taste
• 4 Tablespoons raw almond butter
• 1/2 teaspoon cayenne pepper or to taste
• 2 tablespoons hemp seed hearts
• 1 tablespoon raw cacao powder for dusting

Directions

• Melt the coconut butter & oil. This can be achieved by sitting them in the sun on a warm day or by very gently heating on the stove or in the microwave until just melted. Whisk with a fork to melt completely.
• Whisk in the cacao powder, and then whisk in the honey. Taste and adjust to desired level of sweetness, starting with 2 Tablespoons.
• Add in salt, starting with 1/4 teaspoon. Whisk well to combine, taste, and add more if desired. I like to taste the salt in my chocolates, personally.
• Whisk in the ground chamomile and lavender, and place the bowl in the fridge for about 3 minutes. Whisk with a fork and then place back in the fridge for an additional 5 minutes.
• Meanwhile, wrap a few ice cubes in a kitchen towel (this is to keep your palms cold while you roll the truffles to somewhat mitigate the mess!). Line a sheet tray with wax paper and place the ground bee pollen in a small bowl or cup.
• Remove the bowl from the fridge and roll the truffles quickly between your palms, rolling them around in the bee pollen just to coat, and then placing them on the wax paper. Chill palms on the ice cubes between each truffle.
• Chill the truffles on the sheet tray for about half an hour before storing them in the fridge in an air tight container...and enjoy!
• melt the coconut butter & oil. this can be achieved by sitting them in the sun on a warm day or by very gently heating on the stove or in the microwave until just melted. whisk with a fork to melt completely.
• whisk in the cacao powder, and then whisk in the honey. taste and adjust to desired level of sweetness, starting with 2 tablespoons.
• add in salt, starting with 1/4 teaspoon. whisk well to combine, taste, and add more if desired. i like to taste the salt in my chocolates, personally.
• whisk in the almond butter and cayenne, taste and adjust if desired, and place the bowl in the fridge for about 3 minutes. whisk with a fork and then place back in the fridge for an additional 5 minutes.
• meanwhile, wrap a few ice cubes in a kitchen towel (this is to keep your palms cold while you roll the truffles to somewhat mitigate the mess!). line a sheet tray with wax paper and mix the hemp seeds and cacao for dusting in a small bowl or cup.
• remove the bowl from the fridge and roll the truffles quickly between your palms, rolling them around in the hemp seed & cacao powder mixture just to coat, and then place them on the wax paper. chill palms on the ice cubes between each truffle.
• chill the truffles on the sheet tray for about half an hour before storing them in the fridge in an air tight container...and enjoy!