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  • Writer's pictureKelly

Lavender White Chocolate Truffles (Vegan, Paleo, Sugar-Free, Date-Sweetened, Natural)

Updated: Apr 14, 2023

Here's a recipe that's seemingly for the wrong time of year.. But it's not! Do you ever get summer-y cravings in the fall/winter, such as floral-flavored desserts or ice cream? Then this post is just what you've been waiting for! Lavender meets white chocolate in these delicious cookie dough-style truffles that seem gourmet but are actually a comfort dessert (comfort food + dessert). With a satisfyingly chewy lavender cookie dough center and a white chocolate coating that gives way to a soft crunch when you bite into it, the texture of these truffles also delivers. What's more, the purple color is 100% natural. Sweet, floral, and white chocolate-y, these truffles will curb your summer cravings and sweet tooth. As always, these truffles are 100% vegan, gluten-free, fruit-sweetened, and naturally colored and this time around they're paleo too!

These truffles are seriously easy-peasy... lavender... squeezy? Well I tried. But the point is you'll be blown away by the concentration of flavor, sweetness, and color. And they're just so pretty!

I'm keeping this post short, so we can get to the good stuff. But if you want to see photos of my final assignment cake from my raw vegan pastry course (and oh yeah, I'm a certified Raw Vegan Pastry Chef now!!) and the sneak peek of recipes coming to The Dimpled Date soon, read on!

So it's official, I am a certified Raw Vegan Healthy Pastry Chef! (Translation: I've received formal training in creating loads of new raw, vegan, gluten-free, refined sugar free, soy-free, you name it desserts, mostly cakes that I will create new recipes from and share with all of you!).

I want to share my final raw cake assignment, here on my little nook of the internet. The cake I made was a "Pumpkin Love Cake" as I'm calling it (mind you, I submitted this assignment on Halloween). The flavor is Pumpkin Matcha White Chocolate and I used a heart-shaped cake ring and a "zebra" layering technique with the two layers of filling to achieve that signature green and orange striped pattern. I wrote the recipe myself. The cake is 100% raw, vegan, gluten-free, paleo, soy-free, refined sugar free (albeit not strictly fruit-sweetened, but still sweetened only w/ dates + maple syrup!), natural, and clean-eating with a nut-free crust. Here's my best photo:

Here is a *low-quality* photo of a slice that shows the zebra stripe in the cross-section:

It was really fun getting to try my own recipe after weeks of creating recipes and building skills in preparation for the final cake!

And now back to the Lavender White Chocolate Truffles:

I would eat these truffles anytime of year, and once you get a taste you will too!

"Future Recipes Sneak Peek," Yet Again

It's that time again, the "Future Recipes Sneak Peek!" This time I'm revealing 7 Dimpled Date original recipes coming to The Dimpled Date soon (all perfected and ready for the blog!!):

  1. Fruit-Sweetened Pumpkin Cupcakes (w/ a Vegan Cinnamon Cream Cheese Frosting)

  2. Healthy Chocolate Almond Butter Cups

  3. Date-Sweetened Classic Hot Cocoa Bombs

  4. Ultra-Creamy Vegan Apple Crisp Ice Cream (maple-sweetened, but I will try to come up w/ a Date-Sweetened version soon!)

  5. Butterbeer Ice Cream (also maple-sweetened, but again I will try to come up w/ a Date-Sweetened version soon!)

  6. Fruit-Sweetened Cranberry Sauce

  7. Healthy Wild Berry Pop-Tarts

...AND MORE! Keep up-to-date, recipes loading..

I hope you all think these truffles are as scrumptious as I do!!



Lavender White Chocolate Truffles (Vegan, GF, Paleo, Sugar-Free, Date-Sweetened, Natural, No-Bake)

Prep Time: 1 hour (including making the homemade white chocolate coating)

Cook Time: 0 minutes

Chill Time: 1 hour 45 minutes total (between fridge & freezer for the different steps)

Total Time: 2 hours 45 minutes

Servings: 12 truffles

Ingredients (for the white chocolate coating):

-1 Tbsp coconut butter

-2 tsp arrowroot starch/tapioca starch/cornstarch


Single batch my Silky Smooth White Chocolate:

-5.6 oz cacao butter

-5.6 oz unsweetened dry coconut milk powder (OR unsweetened oat milk powder)

-2 oz date sugar (made of ground dates, NOT date palm sugar)

-scant 1/2 tsp pure ground vanilla bean powder

-optional: enough of Supernatural's Magic Blackberry color food dye to reach desired shade of purple OR vegan/natural/GF/sugar-free purple food coloring of choice (for a lavender-hued white chocolate coating // use sparingly // for a plain white coating omit the natural purple food dye // Supernatural's Magic Blackberry color will look blue when mixed with water, but when you add it to the white chocolate base, it will turn purple due to a change in pH caused by the ingredients in the white chocolate)

Ingredients (for the lavender cookie dough truffles):

-1 Tbsp dried culinary lavender buds (AKA English lavender), ground into a fine powder after measuring (in a nut/spice grinder OR by hand w/ a mortar & pestle)*

-1 cup Medjool dates

-1/2 cup coconut butter, softened

-1/2 cup superfine blanched almond flour, unpacked

-3/4 tsp vanilla extract

-1 Tbsp Suncore's Purple Sweet Potato Powder OR enough vegan/natural/GF/sugar-free purple food dye until desired color is reached (optional // to add a purple color to the inside of your truffles)

For the Purple Drizzle:

-2 Tbsp coconut butter

-1/2 tsp coconut oil

-1/8 tsp Suncore's Purple Sweet Potato Powder or one drop of vegan/natural/GF/sugar-free purple food dye of choice at a time until desired shade of purple is reached (OR omit for a white drizzle atop the purple white chocolate coating if going that route)

For garnish:

-a small snip of culinary lavender atop each truffle

-lemon zest

-vegan/natural/sugar-free sprinkles


1. Make a batch of my Date-Sweetened White Chocolate OR one batch of my Silky Smooth White Chocolate (recipe above). Grind the lavender in a nut/spice grinder or by hand with a mortar & pestle until a fine powder forms. Soak the dates in hot water for 5 to 15 minutes. Soften the coconut butter.

2. Blend the soaked & drained dates in a food processor until a paste forms.

3. Add the softened coconut butter, vanilla, and ground lavender to the food processor and blend until incorporated.

4. Add the almond flour and purple sweet potato powder and blend until just combined (DO NOT over-mix).

5. Transfer the lavender cookie dough to a large bowl and cover. Place in the fridge for at least 1 hour or until the dough is firm enough to roll into balls.

6. Once done chilling, using a 1.5-Tbsp cookie scoop, scoop up a chunk of the lavender cookie dough and roll into a ball between the palms of your hands. Repeat with the rest of the dough.

7. Place the cookie dough balls on a lined baking sheet and pop in the freezer for 15 minutes while melting the white chocolate.

8. Melt the chopped white chocolate in the microwave (for a thicker/more luxurious texture) OR in a double boiler. If making the white chocolate first option (my Date-Sweetened White Chocolate), melt the white chocolate along with the 1 Tbsp coconut butter. Once this white chocolate is melted, stir in the arrowroot/tapioca starch and allow to sit for at least 5 to 10 minutes.

9. Remove the cookie dough balls from the freezer and coat in the melted white chocolate. Place back on the lined baking sheet.

10. Pop the truffles back in the freezer for 20 to 30 minutes until the white chocolate coating is solid and hardened. Double coat the truffles with the white chocolate as needed to achieve a thicker coating.

11. Melt all the drizzle ingredients together in a small bowl in the microwave except for the purple sweet potato powder/natural purple food coloring. Then add the purple sweet potato powder/natural purple food coloring (if using either) and stir to incorporate.

12. Drizzle the purple drizzle overtop the set white coating of the truffles either by drizzling with a spoon in a criss-cross motion for a linear drizzle and/or by dipping a large/medium whisk in the drizzle ingredients and drizzling over the tops of the truffles for a splatter-like drizzle (see photos for both).

13. Garnish with a snipped sprig of culinary lavender, lemon zest, a drizzle of my Date-Sweetened Dark Chocolate, and/or vegan/natural sprinkles while the drizzle is still wet.

14. Serve with an Earl Grey lavender latte, an ube latte, or a vegan white mocha or pair with your favorite lemon cocktail. Or, use as a garnish on lavender cakes, lavender cupcakes, or freakshakes. Or simply enjoy these truffles on their own. Enjoy!

Store leftovers in an airtight container in the fridge or in the freezer for longer shelf life (although you'll want to defrost the truffles at room temp for 5-15 min if removing from freezer).

*NOTE: for a less intense lavender flavor use 1 to 2 tsp dried culinary lavender buds, ground plus more to taste

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