Lavender, Acai and Vanilla Bliss Truffles

Every time I go for a relaxing walk around the block I end up with a twig of lavender between my fingers, unconsciously twisting it beneath my nose, sniffing in its strong perfume while I tramp away the hour. I’ve done this for many years, and by the end of it I’m always a picture of calm, having walked away the days stressors.

Walking and lavender, for me, go together like peanut butter and chocolate. It was only once I began to study herbalism that I understood the true nature behind this relationship. I now realise that its not the walk alone that creates this happier, calmer me, but in fact the idle lavender twirling plays a very important part.


Lavender is one of my favourite herbs to elevate mood, so humble in its accessibility for anyone who cares to go for a walk around the block, as they are sure to find a bush or two in any avid gardener’s plot. Traditionally, lavender bags (or dream pillows) were placed beside the bed to encourage a deep and restful dream-state. Lavender soothes the nervous system and promotes sleep in the restless. It has a habit of leaving you feeling relaxed and content, of replacing the day’s woes with a state of pacified pleasure.

In a true example of nature’s synergy, I dreamt this recipe up during a particularly restful night of sleep, a rarity with a newborn baby. The next day I found time to get busy creating in the kitchen. I’m sure you’ll be as delighted with these lavender, acai and vanilla bliss truffles as I am. Added to these delectable truffles, lavender gives the term bliss ball a whole new degree of meaning.

Lavender, Acai and Vanilla Bliss Truffles

 

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Prep time

20 mins

Total time

20 mins

 

Three Silver Spoons Author: Jade Woodd

Serves: 10 truffles

Ingredients

• Mousse filing
• ½ cup raw cashews, soaked for 4 hours, rinsed and drained
• ¼ tsp pure vanilla extract, or vanilla beans
• 3 tablespoons coconut cream
• 2 tablespoons coconut nectar (we used Loving Earth)
• 2 teaspoons acai powder
• 2 tablespoons of melted coconut oil (measure in the liquid form)
• 1 ½ tablespoons fresh lavender flowers (note, if using dried lavender use ½ tablespoons only. Use less if you like only a very subtle lavender flavour)
• Pinch of Himalayan pink salt
  
  
• Raw chocolate coating
• 4 tablespoons coconut oil, melted bain-marie style
• 2 tablespoons coconut nectar
• 2 tablespoons raw cacao
• Pinch of Himalayan pink salt

Instructions

1. Add all mousse ingredients to a high-speed blender except the coconut oil.
2. Pulse to combine, and then mix on highest speed for 2 minutes.
3. Add melted coconut oil. Process for 1 minute on the highest speed, or until the mix is very well combined, uniform and smooth.
4. Set in the freezer for one hour.
5. Using a tablespoon (we used an 15 ml measuring spoon to give 10 perfect balls) measure out the mix. Roll into balls and place on a tray lined with non-stick baking paper and set in the freezer to firm while you prepare the raw chocolate.
6. For the raw chocolate coating, slowly melt coconut oil in a stainless steel bowl over a pot of warm water (*see note). Once melted, remove from the heat and whisk in remaining ingredients until very well combined.
7. Using a teaspoon, dip balls into melted chocolate. Arrange back on the parchment paper, and once again set in the freezer.
8. Store truffles in an airtight container in the fridge or freezer.
9. To serve, allow 10 minutes between freezer and mouth, less on a hot day.

Notes

Coconut oil melts at around 35 degrees Celsius. To keep the recipe raw, use a thermometer to ensure the water/coconut oil stays below 45 degrees Celsius. You may use hotter water, if raw chocolate is not your objective.

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Jade Woodd

One part of the formidable sister duo that is Panaceas Pantry, Jade is the resident Three Silver Spoons naturopath. Her extensive training and passion for organic gardening is expressed through her delectable recipes, wholesome vegan diet and back to basics approach to life. Read More →