Honey Lavender Chocolate Bars
These homemade lavender chocolate bars are rich, floral, and naturally sweetened with honey, making them a feel-good treat you can keep in the fridge or freezer for whenever a chocolate craving hits. They come together quickly with just a handful of ingredients, and the cooling step helps them set without any complicated tempering or baking.
Why Lavender and Honey?
Lavender isn’t just for tea or pillow sprays; it adds a soft, aromatic flavor to desserts and has been used in traditional wellness practices for its naturally soothing properties. In this recipe, we infuse dried lavender into coconut oil, which forms the base of the chocolate and carries the delicate floral notes throughout each bite. A few extra lavender buds sprinkled on top give the bars a pretty finish and enhance the calming experience with every square.
Instead of using refined sugar, these bars are naturally sweetened with honey, which brings its own gentle sweetness and a host of natural benefits. Raw honey contains antioxidants and has been used for centuries as a natural energy source and wellness staple. It also blends beautifully with the coconut oil and cocoa powder, creating a smooth, rich chocolate that’s just sweet enough without the sugar spike that comes from more processed treats.
How to Make Honey-Sweetened Lavender Chocolate Bars
To start this recipe, infuse your coconut oil with lavender. Do this by putting coconut oil into a small saucepan and adding dried lavender. Allow this to cook on low heat for about 30 minutes until the oil is fragrant.
After that’s completed, strain the lavender pieces from the oil through a fine mesh sieve. Allowing the oil to fall into a medium sized bowl.
Add dry ingredients: coconut flakes, coconut flour, and cocoa powder, as well as honey, and salt. Give this a good mix and check for texture. When being mixed, it should sort of stay together almost like a dough. If it looks like a liquid add more coconut flour and cocoa powder. If you have a question on whether it's thick enough, add a small spoonful to a container or small bowl and put it in the refrigerator for about 5-10 minutes. After that time, check for texture, and if it seems too oily add more coconut flour and/or cocoa powder.
Once the texture is right, add the cocoa mixture to a parchment paper-lined glass baking dish. Tip - if you crumple up the parchment paper and get it wet, when you uncrumple it and dab with a paper towel to dry, it will mold super easily to the baking dish!
Smooth it out so there is an even layer across the bottom of the whole baking dish. Sprinkle dried lavender buds, dried rose buds and flaky sea salt over top. The lavender on top adds a lot of lavender flavor, the roses add a pop of color, making this treat super pretty, and the flaky salt adds an extra touch of flavor to complement the sweetness!
Place the baking dish in the refrigerator, or to be faster, in the freezer. Allow that to sit until completely hardened. Once done, slice into squares. I wrapped mine individually into parchment paper for easy snacking! These will melt if left out so make sure to store them in the refrigerator!
Recipe: Easy Honey Lavender Chocolate Bars
Ingredients:
½ Cup coconut oil
2 Tbsp dried lavender
1 Cup coconut flakes
½ Cup coconut flour
¾ Cup cocoa powder
½ Tsp salt
½ Cup Honey
Extra dried lavender and rose petals to sprinkle on top!
Instructions:
Start by infusing coconut oil with dried lavender on low heat for about 30 minutes, then strain into a bowl. Mix in coconut flakes, coconut flour, cocoa powder, honey, and a pinch of salt until a dough-like texture forms. Adjust dry ingredients if it’s too oily. Spread the mixture into a parchment-lined glass dish, then sprinkle dried lavender buds, rose petals, and flaky sea salt on top. Chill in the fridge or freezer until firm, slice into squares, and optional, wrap individually in parchment for easy enjoyment. Keep stored in the refrigerator, as they’ll melt at room temp! Enjoy!