Vegan Strawberry White Chocolate Lavender Truffles

I’ve always loved making candy around Valentine’s Day! I love all things chocolate and so this year I decided to make some Vegan Strawberry White Chocolate Lavender Truffles! Berries and chocolate are one of my favorite combinations and I love lavender and chocolate and lavender and berries as well!

For the white chocolate cream filling, I used a combination of cacao butter, cashew butter And coconut butter with some maple syrup to sweeten. It makes for a rich white chocolate cream center that is heavenly on its own or delicious when flavored.

I added vanilla and strawberries and a little lavender and it was perfect! I dipped these in melted dark chocolate and I could not wait to try them!

They were so heavenly! Rich, creamy white chocolate berry centers with a hint of lavender and vanilla and the perfect amount of dark chocolate to balance it all out! These Vegan Strawberry White Chocolate Lavender Truffles would make the perfect home made Valentine’s Day treat!

Vegan Strawberry White Chocolate Lavender Truffles
Makes 10 chocolates

Ingredients:

White Chocolate:

• 1/4 cup cacao butter (2 oz) or coconut oil if unavailable
• 2 Tbsp raw 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

Dark 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

Directions:

1. Combine all of the white chocolate ingredients but the berries and water over a double boiler, and whisk until smooth.
2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the lavender and water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands until smooth.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
3. Meanwhile, to make the dark chocolate, combine all ingredients in a double boiler, and whisk until combined and melted.
4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
   Store any leftover truffles in the refrigerator.