I'm always trying to find new ways of infusing teas, herbs, and flowers into my recipes, especially raw recipes. I've always been especially intrigued by the use of flowers in cooking, and though I've seen recipes that use lavender with chocolate, I had never tried such a combination. So in this recipe for raw lavender fudge cakes, I decided to give it a go- and it's wonderful! These cakes are moist, rich, flavorful, and so delicious. Watch the video here!
Related: A Raw Rosewater Strawberry Sundae
To make this, you will first need to blend:
- 1.5 cups walnuts, soaked and drained
- 1/2 cup young coconut meat
- 1/2 cup cold-brewed Blue Velvet tea or lavender tea (or try both variations!)
- 1 tbsp Irish moss paste (mix Irish moss powder with water to make a gel)
- 1/3 cup raw cacao powder
- 1/4 cup agave nectar
- 1/4 cup maple syrup
- 1/2 tsp. Himalayan salt
After this mixture is smooth, stream in:
- 1/4 cup coconut oil, melted
- 2 oz cacao butter, melted (after coconut oil has been blended in)
Once this is blended, blend in:
- 1 tbsp ground flaxseed
- 3/4 cup almond flour
Once your batter is complete, pour into your molds of choice onto a non-porous dehydrator tray or Paraflex sheet, and dehydrate at 110 F for 48 hours, or until solid. Smaller molds will require lower dehydration times.
Once the cakes are done, serve warm (I like them fresh out of the dehydrator!) with your favorite sauce or fruit. You can store them in the fridge for several days on in the freezer for up to 3 months. Enjoy!
Watch the video here.
