Place dates, coconut milk, coconut butter, lavender oil, vanilla extract, coconut flour + 1 tbsp coconut oil into a high speed blender or food processor.
Blend for 30 seconds to a minute until well combined and a dough forms. If it's too thick, feel free to add a splash of milk to get it going.
Place the dough in a bowl. If it's on the warm side, cover the bowl and place in the fridge for 10-15 minutes.
Place the dark chocolate + 1 tbsp coconut oil into a glass bowl in the microwave and melt for 45 seconds to a minute + 30 seconds. Make sure to stop periodically to stir so it doesn't burn!
Place parchment paper on a baking tray.
Roll the dough into slightly smaller golf ball size balls + coat in melted chocolate and place on parchment paper. Place a sprinkle of lavender on each ball for decoration.
Place in the fridge for 30 minutes to harden and enjoy!
Lasts in the fridge for 2 weeks or freeze for 1 month (I promise they won't last that long though!)
*Note: You can use 1 tbsp edible lavender flower in the dough instead if you can't find high grade lavender essential oil!
Recipe by at https://www.littleadaptsbyjax.com/spring-lavender-truffles/