Lavender cinnamon semolina pudding with chocolate sauce

Did you know that you can eat lavender? My godchild inspired me to this recipe. Prepared in less than 10 minutes. Love to surprise my hosts with it. Lavender has a distinctive taste with hints of mint and rosemary and has a calming and analgesic effect.


Ingredients (4 people):

  • 1 liter of water
  • 6 TBSP (60 g) raisins
  • 1 TSP cinnamon
  • 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 purée, maple syrup or coconut blossom sugar
  • 4 TBSP peanut butter
  • Zest of 1 lemon

Chocolate sauce:

  • 200 ml of warm water
  • 4 TBSP cacao powder, unsweetened
  • 2 TBSP peanut butter
  • 4 TSP maple syrup


  1. Boil in a pot water, raisins, cinnamon, salt and lavender flowers.
  2. Mix in the semolina, stirring constantly, with a whisk and simmer for 5 minutes. Remove the pot from the heat.
  3. Mix in the date purée, peanut 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, peanut butter and maple syrup until you have a creamy sauce.

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