These truffles would make a perfect complement to a light floral tea such as camomile or jasmine tea to enjoy with some friends mid morning or for afternoon tea time. Or just enjoy a couple of these any time you deserve some dessert but want a healthier alternative that satisfies your sweet tooth while also providing some nourishment 🙂
Lavender, Coconut and White Chocolate Truffles
Makes: Around 15-20 small truffles.
Time: 15 minutes + 30 minutes in the freezer.
*1 cup rolled oats
*1 cup raw cashews
*½ cup desiccated coconut , divided (1/4 cup for the mix and 1/4 cup for coating)
*¼ cup agave syrup
*1/3 cup coconut oil, warmed gently to a liquid
*3 tsp dried lavender flowers
*3 tsp vanilla essence
1. Place the oats and cashews in a high speed blender and blend on high until the nuts and oats become like flour. Making sure that there are no lumps/hard bits is essential for the smoothness of these truffles (you may like to stop a few times to stir around to make sure that the cashew hasn’t turned into cashew butter at the bottom – depending what type of blender you use).
2. Pour the nut/oat flour into a mixing bowl then add 1/4 cup of the desiccated coconut and all other ingredients. Mix well.
3. Place the mixture in the freezer to set for about 30 minutes.
4. Remove mixture from freezer and take heaped teaspoonfuls and roll into balls.* Then roll each ball in the rest of the coconut.**
5. Enjoy now or place in the fridge in an air tight container to eat later!
*If you leave the mixture in the freezer too long it may come out rock hard. Don’t worry, it should become workable once you start rolling the mixture into balls – if not, just wait a few minutes with the bowl at room temperature.
**To help achieve a uniform round ball and evenly coat the truffles, I place the coconut in a small round dish or container. Holding the container you can swirl the ball around inside. It will hit the sides and this will smooth it out while also evenly coating it