Here’s the thing, I’m naturally an incredibly anxious person. (Total vata dosha). I always have been and the only remedy that has fully removed anxiety from my life is completely giving up refined sugar. This past holiday, I went bananas on sugar. From pies to booze, by giving myself permission “it’s the holidays after all,” and the past two days have been filled with nervous, anxious, and completely on edge vibes. Finally today I’m becoming normal again. And because I have such a massive sweet tooth, raw treats are my heaven.
There are a lot more convoluted recipes for raw truffles than this one, but when I’m in the mood for something sweet, I want it NOW. So I keep my truffles quick and easy. In fact this whole process takes about five minutes, and fifteen minutes in the freezer setting.
LAVENDER TRUFFLES | raw
3 tbls raw cacao
2 tbls virgin coconut oil
2 tbls raw honey
1 spring of lavender
Place cacao, coconut oil, and honey in a bowl and mix together until the texture is even, smooth, and creamy chocolate-like. Roll into balls, or simply use a spoon to drizzle them onto a sheet of parchment paper. Place in freezer for 15 minutes to set.
+ The texture will depend on the consistency of the coconut oil. If melted, the texture will be runnier and smooth. If hardened, the texture can be rolled into balls like proper truffles. I chose to make these with melted coconut oil while leaving one in the middle (from last night) that was from hardened coconut oil.
Sea Salt | place a pinch of sea salt on top each truffle
Lavender | place a flower on top each truffle
Mint | place two drops peppermint extract in bowl and mix with other ingredients
Espresso | place a pinch of ground espresso beans in bowl and mix with other ingredients
Chili | place a pinch of desired ground chili in bowl and mix with other ingredients