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Lavender
Chocolate
Bars
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Dessert - Makes 12
Servings
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This delicate, floral-scented chocolate
showcases lavender. To harvest fresh lavender,
select the freshest-looking flowers with the
fullest color. Immerse all the blooms in water
a few times to remove insects and soil. Then
lay the flowers on towels and pat dry or gently
spin dry in a salad spinner.
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Ingredients: |
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1 cup liquid coconut oil
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3 tablespoons agave syrup
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1/4 cup fresh lavender flowers or 1
1/2 tablespoons dried
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3/4 cup cacao powder
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1/4 cup almond butter
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1 cup almonds, coarsely chopped by
pulsing in food processor
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1 cup raisins
-
1/3 cup sliced almonds
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Preparation: |
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In a
high-speed blender, combine the coconut oil,
agave syrup, and lavender flowers. Process
for 30 to 60 seconds checking that the
mixture is not getting too hot and until
it’s smooth. Add the cacao and almond butter
and blend slowly on low speed until well
mixed.
Transfer
to a mixing bowl, add the chopped almonds
and raisins, and mix well.
Spread
the mixture onto a sheet tray lined with
parchment paper in a 1⁄2 to 1- inch layer.
Top with the sliced almonds. Place in the
freezer to chill until solid, about 15
minutes. Break into pieces and
serve.
You may keep this for a month or more in the
freezer.
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Enjoy!
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Chef
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Mimi
Oka
and
Doug
Fitch
have
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known
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Orphic
Feasts.
They
both
went
to
cooking
school
in
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they
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world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
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Doug
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Marc’s
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WWW.ORPH.COM
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KSDK-TV
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ST. Louis,
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Chef MArc
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
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as
well!
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How...
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