Hello friends, Sadie Radinsky here. I’m a writer, paleo recipe creator, freshman in college, and author of the new book 
Description
Rich dark chocolate truffles with a delightful hint of lavender and rose
Ingredients
1/2 cup coconut cream, scooped from the top of a chilled can full-fat coconut milk
1 1/2 cups dark chocolate chips*
2 drops food-grade pure lavender oil (optional)
1/4 cup cocao/cacao powder
2 Tbsp dried rose petals, crushed (optional)
Instructions
Scoop the coconut cream into a heatproof class bowl, and rest the bowl on a saucepan containing 1 inch of water. Heat this on the stove on medium heat until the coconut cream hot to the touch, then pour in the chocolate. Turn the heat down to low. Stir until the chocolate is fully melted and forms a shiny ganache. Remove immediately from heat.
Stir in the lavender oil, if desired. Chill in the fridge for 2 hours, or until completely solid.
Pour the cacao powder and crushed rose petals into 2 separate bowls. Roll the refrigerated chocolate into 16 balls, then toss each in either of the toppings. Enjoy! Store leftovers in the fridge.
*To make this recipe sugar-free, use a stevia-sweetened dark chocolate such as Lily’s.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Dessert
Nutrition
- Serving Size: 1 truffle
Keywords: gluten free truffles, keto truffles, low-carb truffles
