Chocolate Lavender Tartlets

choclavIf you want an easy recipe for a rich, chocolatey dessert that literally melts in your mouth you have come to the right place!  This is definitely one of my very favorite recipes and it was such a pleasure to create!  It came out perfectly the first time I made it.  The exact right amount of lavender, the perfect texture, just the right ratio of crust to filling – it all came together better than I ever expected on a first try.  I find lavender can be tricky to work with.  If you use too much, it is overbearing – if you use too little, you can’t taste it at all.  In this recipe, the lavender is just as it should be – a delicious hint of the aromas of Provence.  Chocolate and lavender is one of my favorite pairings.  I know I will be making these tartlets again and again!  

  • 1/2 cup vegan graham cracker crumbs
  • 1/2 cup whole wheat pastry flour
  • 2 T cocoa powder
  • 3 T maple syrup
  • 5 T coconut oil
  • 1 cup non-dairy milk
  • 2 T dried lavender buds
  • 12 oz vegan chocolate chips
  • 1/2 t maple syrup
  • 1/2 t vanilla
  • 1 T coconut oil
  • 8 oz firm silken tofu

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Preheat oven to 350.

For the crust, combine the first five ingredients in a medium-sized bowl.

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Lightly oil an 8×8” pan and press the crust down into the bottom of the pan.

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Bake for 12 minutes.

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Put the tofu in a food processor, or beat with hand mixer until smooth.  Set aside.

Heat non-dairy milk over medium high heat until just starts to boil.  Add lavender, reduce heat to low, and simmer 10 minutes.

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Strain.

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Return “milk” to pan and over medium heat, add the chocolate chips and coconut oil and stir until all chocolate is melted and it is smooth.

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Remove from heat and stir in tofu (should be about 1/2 cup), vanilla and maple syrup.

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Pour over crust.

Refrigerate until firm – about an hour.

Cut into 16 or 32 squares, depending on how big you like each serving.

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