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Author Notes: Creamy Lavender Dark Chocolate bar with walnuts. Gluten-free, vegan, and dairy-free. —Adrienne
Makes: 1 bar
tablespoons cacao butter
tablespoon melted coconut oil
tablespoons cacao powder
tablespoon maple syrup
dashes sea salt
pinch ground culinary lavender
- If coconut oil and cacao butter are not already melted, melt in sauce pan on low heat over stove eye. Once melted, take off eye.
- Place all ingredients except walnuts in melted cacao butter and coconut oil, and mix until well combined. For the lavender, I either use my fingers or a knife end to grind as a mortar and pestle would usually do.
- Slowly pour chocolate mixture into a chocolate mold. Then place walnut halves (exterior facing up) on top of chocolate mixture.
- At this point, you can harden the chocolate as you please. Freezer, refrigerator or at room temperature. There will be varying times for each process. I usually refrigerate mine, which does not take too long. Once hardened, slowly peel back mold to reveal chocolate. Store in refrigerator.