These decadent bars are an ode to the fragrant flowers — and a perfect option when you’re craving a delicious but healthy holiday treat.
These lavender truffle chocolate bars have filling — but they’re not really comparable to any candy bar currently in existence. The filling isn’t nougat, mousse, caramel or cream. It’s vaguely similar to peanut butter in texture — fluffy and a bit cakey at first, but it eventually melts in your mouth. The bars are rich but also light and chocolatey both inside and out. They’re scrumptious and will satisfy your sweet tooth, but they’re even better with a sprinkle of salt on top.
A big plus with this recipe is that, compared to many no-bake coconut flour recipes, its date-based filling is relatively low in fat. Sure, coconut flour has some natural fat in it, but date paste is fat-free and much lighter than nut butter. I think that’s where some of the airiness comes from, too.
You can make these bars a week in advance, and they are also very pretty, which makes them a great gift for the holidays!
- 1 cup date paste (make this yourself by combining 1 cup dates and 2/3 cup water in a small pot, bring the mixture to a boil and blend until smooth)
- 1/2 cup coconut flour
- 1/4 cup cacao powder (or cocoa powder)
- Pinch of salt
- 1 cup 80-90% dark chocolate
- 1/4 cup dried lavender flowers
- Maldon salt for topping
- 1 tablespoon cacao nibs
1. In a mixing bowl, combine the date paste, lavender flowers, coconut flour, cacao powder and a pinch of salt. Stir to combine.
2. On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
3. Freeze overnight.
4. Slice into six large bars or 12 mini bars.
5. Melt the chocolate. Coat each bar with a thin layer of chocolate on all sides. Sprinkle it with Maldon salt.
6. Refrigerate until the chocolate is set.
7. Enjoy! Store in the fridge.