Lavender cinnamon semolina pudding with chocolate sauce

My godchild inspired me to this recipe. Lavender has a distinctive taste with a hint of mint and rosemary and has a calming and analgesic effect. Semolina pudding is prepared in less than 10 min. and should then cool down for a few hours so that it solidifies. Fresh lavender can be stored in the fridge for a few days. Dried lavender stays good in an airtight jar for up to 6 months.

Ingredients (4 people):

  • 1 liter of water
  • 60 g (6 TBSP) raisins
  • 1 TSP Ceylon cinnamon powder
  • ¼ TSP salt
  • 1 TBSP (about 3-4 panicles) fresh lavender flowers or ½ TBSP dried lavender flowers
  • 150 g semolina
  • 4 TBSP (72 g) of date caramel, maple syrup or coconut blossom sugar
  • 4 TBSP nut butter
  • 1 grated organic lemon zest (1 TSP)


  • 200 ml warm water
  • 4 TBSP unsweetened cacao powder
  • 2 TBSP nut butter
  • 4 TSP maple syrup


  1. Boil in a pot water, raisins, cinnamon, salt and lavender flowers.
  2. Mix in the semolina slowly, stirring constantly, with a whisk and simmer for 5 minutes. Remove the pot from the heat.
  3. Mix in the date caramel, nut butter and grated lemon zest. Then pour everything in cold rinsed molds. Allow to cool and then refrigerate for at least 2 hours.
  4. For the chocolate sauce, stir together the water, cacao powder, nut butter and maple syrup until you have a creamy sauce.

Get creative

  • Use unsweetened cacao powder and vanilla extract instead of lavender.
  • Make a berry sauce with maple syrup and a little water.
  • Use the semolina pudding as a layer of a cake. For a firmer consistency, only use 75 ml of water instead of 1 liter.

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