Rich and creamy hot chocolate with a hint of floral lavender.
Yields: 3 cups
1 can organic full-fat coconut milk
1 c. filtered water
1-2 t. organic lavender buds (adjusted to taste)
4 oz. 100% cacao paste/liquor, chopped
1-2 T. raw honey (or ¼ c. Date Paste)
1 T. raw cacao powder
1 t. vanilla extract
pinch sea salt
Directions:
Combine coconut milk, water, and lavender in a small saucepan over medium heat. Bring to a simmer, cover, and cook 5 minutes. Remove from heat and leave covered 10 minutes to let steep.
Strain mixture through a fine strainer and pour liquid back into the saucepan. Add in chopped cacao paste, honey, cacao powder, vanilla extract, and sea salt. Cook over medium heat until chocolate is melted, whisking occasionally.
Remove from heat and serve immediately. Top with Whipped Coconut Cream, if desired.
