- Mark's Daily Apple
Lavender-Rose Truffles from Sadie Radinsky’s new book “Whole Girl”
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Hello friends, Sadie Radinsky here. I’m a writer, paleo recipe creator, freshman in college, and author of the new book Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food.The book is filled with empowerment insights and advice, wellbeing practices, and 45 delicious gluten-free, paleo treat recipes—all with the goal of helping young women embrace and celebrate our every part of ourselves. I’ve been a part of the paleo community for over six years now, and Mark’s Daily Apple has always been such a huge aspect of that. So, I am over the moon to be connecting with you all today and sharing a special recipe from the book.
I would like to introduce you to Lavender-Rose Truffles. These are silky smooth, rich chocolate truffles flavored with pure lavender oil and rolled in crushed rose petals. They are exactly as luscious as they sound. This is a wonderful treat to make ourselves for Valentine’s Day (or any day!) as an act of self-love. I hope you enjoy these truffles as much as I do.
Rich dark chocolate truffles with a delightful hint of lavender and rose
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)
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.