Vegan Strawberry White Chocolate Lavender Truffles

I’ve all the time cherished making sweet round Valentine’s Day! I like all issues chocolate and so this yr I made a decision to make some Vegan Strawberry White Chocolate Lavender Truffles! Berries and chocolate are one among my favourite mixtures and I like lavender and chocolate and lavender and berries as properly!

For the white chocolate cream filling, I used a mixture of cacao butter, cashew butter And coconut butter with some maple syrup to sweeten. It makes for a wealthy white chocolate cream heart that’s heavenly by itself or scrumptious when flavored.

I added vanilla and strawberries and a little bit lavender and it was excellent! I dipped these in melted darkish chocolate and I couldn’t wait to attempt them!

They had been so heavenly! Wealthy, creamy white chocolate berry facilities with a touch of lavender and vanilla and the proper quantity of darkish chocolate to steadiness all of it out! These Vegan Strawberry White Chocolate Lavender Truffles would make the proper hand-crafted Valentine’s Day deal with!

Vegan Strawberry White Chocolate Lavender Truffles
Makes 10 candies

Components:

White Chocolate:

• 1/4 cup cacao butter (2 oz) or coconut oil if unavailable
• 2 Tbsp uncooked cashew butter
• 1/4 cup coconut butter
• 1 tsp pure vanilla extract
• 2 Tbsp maple syrup
• 1 cup freeze dried strawberries
• 2 tsp dried lavender flowers
• 1/4 cup filtered water

Darkish Chocolate:

• 1/2 cup cacao butter (4 oz) or coconut butter if unavailable
• 3/4 cup cacao powder, or unsweetened cocoa powder
• 1/4 cup maple syrup
• pinch sea salt

Instructions:

1. Mix all the white chocolate substances however the berries and water over a double boiler, and whisk till easy.
2. Pulverize the berries in a blender till tremendous, then whisk into the white chocolate together with the lavender and water. Place within the freezer for about 15-20 minutes till it’s agency sufficient to scoop. Scoop into 12 balls, rolling them together with your fingers till easy.   Place on a parchment lined tray, and place again into the freezer till agency, about half-hour.
3. In the meantime, to make the darkish chocolate, mix all substances in a double boiler, and whisk till mixed and melted.
4. As soon as the filling has firmed up, dip every chocolate into the darkish chocolate, being positive to let the surplus drain off, and place again onto the tray (I prefer to set mine on a fork to permit it to empty higher). As soon as they’re all dipped, set them within the freezer till hardened.
   Retailer any leftover truffles within the fridge.