What if, instead of saying negative things to others, we gave them chocolate instead? Really, the world would be a much happier place. It may sound silly, but I guess I just feel like there is way too much negativity going around lately. It is winter, we are all cooped up inside and people are crabby. But if we all stopped to think about the negative things we are about to let escape from our mouth, would they really be necessary? Probably not. So instead of letting them escape why not share something lovely and delicious instead. Yes, positive words would do, but if you had a bag of chocolate, why not? Maybe that other person is having a rough day as well, and you would create a better day for you both?
I recently made some pretty darn heavenly chocolates that would make anyone's day just a bit brighter. Raw Lemon Lavender Caramel Dark Chocolates. It may sound like an unusual combination, but it was lovely! Afterall, I like to think outside the bix when it comes to flavors.
The lemon was so bright and tart, perfect with the sweet caramel and the lavender gave them a lovely aroma against the rich chocolate. They were so good, I admit I ate 8 when I was aiming to taste one...not to mention licking the chocolate bowl clean and finishing off extra caramel. I was one pretty happy girl!
Lavender Lemon Caramel Dark Chocolates
Makes about 16
10 soft medjool dates, pitted
2 Tbsp raw coconut butter or macadamia butter (raw almond butter will also work)
3 Tbsp raw coconut nectar
1 Tbsp pure vanilla extract
1 Tbsp coconut oil
1/4 tsp fleur de sel
1/4 cup lemon juice
1 Tbsp lemon zest
filtered water as needed
1 1/2 Tbsp dried lavender flowers
1/2 cup raw cacao powder
1/2 cup coconut oil, warmed to liquid
1/4 cup raw coconut nectar
a pinch of sea salt
16 hole chocolate mold (I used silicone)
To make the caramel, combine all ingredients (except lavender) in a food processor and process until smooth. Add a Tbsp or more of water if too thick. Press the mixture thorough a fine meshed strainer to remove any date bits. Stir in lavender. Place into a pastry bag and pipe small 1/2 tsp mounds onto a piece of foil. Place in the freezer until hardened slightly.
When caramel is frozen, to make the chocolate, combine all ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Take your caramel and spoon one mound into each hole on top of the chocolate. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!