Lavender isn’t just for spring—it’s an evergreen herb that brings year-round beauty and flavor to your kitchen. This no-cook fudge recipe is a great example of its diversity. Lavender is gently infused throughout, giving it a kiss of floral flavor. To solidify its standing as a main ingredient, lavender can also be used as a garnish. Lavender contains the compound linalool, which has been shown to help reduce anxiety and promote relaxation, so this fudge might just boost your mood―and your dessert game.
Culinary lavender―petals with purpose
Lavender can bring a beautiful floral note to various sweet and savory dishes. However, the key to keeping your food from tasting like soap is to use culinary lavender. Though most varieties of lavender are technically safe to eat, Lavandula angustifolia (also known as English or “true” lavender) has less oil than aromatic lavender varieties more commonly used in perfumes, oils, and soaps.
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Coconut oil―how refined
In the kitchen, the main differences between refined and unrefined coconut oil are flavor and heat tolerance. Unrefined (or virgin) coconut oil has a strong coconut aroma and taste, which makes it great for baking or dishes where you want that tropical flavor to shine. However, it has a lower smoke point, around 350 F, so it’s best for low- to medium-heat cooking. Refined coconut oil is neutral in taste and has a higher smoke point, approximately 400 to 450 F, making it ideal for frying, sautéing, or baking when you don’t want coconut flavor in the final dish.
This recipe originally appeared on alive.com as “Chocolate, Lavender, and Tahini Fudge.”
- 1/4 cup refined coconut oil
- 2 tsp finely ground culinary lavender
- 1/2 cup + 1 Tbsp well-stirred tahini divided
- 2 Tbsp maple syrup
- 1/4 cup raw caco powder
- 1/8 tsp sea salt optional
- Caco nibs for garnish optional
- Culinary lavender buds for garnish optional
- Sesame seeds for garnish optional
- To small saucepan, add coconut oil and lavender. Place over low heat and warm until coconut oil is melted. Remove saucepan from heat and set aside for 10 minutes.
- Into medium bowl, strain lavender-infused coconut oil and add 1/2 cup tahini, maple syrup, cacao powder, and salt, if using. Stir with spoon to combine thoroughly.
- Line loaf pan with parchment paper; pour in fudge mixture. Drizzle top with remaining 1 Tbsp tahini and garnish with cacao nibs, lavender buds, sesame seeds, and salt, if desired. Freeze for at least 2 hours, uncovered, or 8 hours, covered.
- Before serving, remove from freezer and let sit for 5 minutes at room temperature to soften slightly. Slice into 24 pieces and enjoy immediately. Store any remaining fudge in an airtight container in the freezer for up to 1 month.
