Rose Petals & Calendula flower topping | Chocolate vegan mini sweets

Rose Petals & Calendula flower topping | Chocolate vegan mini sweets

I use rose petals and calendula in pretty much anything! I love the aroma, taste and the benefits that these herbs has to offer.


1 cup of all purpose flour
1/2 cup of coconut sugar
1/4 cocao powder or unsweetened chocolate powder
2 tbsp of coconut oil
1 tsp baking powder
You can add vanilla if you’d like ( 1/2 tsp of vanilla bean paste which I got from Trader Joe’s )
Pinch of salt
Pinch of cinnamon
1/2 cup of almond milk
1/2 tsp of AVC apple cider vinegar
1 flax egg which is 1 tbsp ground flax seed mixed with 3 tbsp of water.
4 Tbsp of butternut squash purée or pumpkin purée. I used butternut squash purée because that’s what I had at the time.

Preheat oven to 350F

Add all wet ingredients in separate bowl then all dry ingredients in separate bowl. When done mixing in each bowl. Add wet ingredients to dry ingredients.

I used the mini silicone donut pan.

For the icing.

2 cups powdered sugar
1/4 cup refined coconut oil
2 tablespoons non-dairy milk. I used silk cashew & almond protein milk.
1 teaspoon of vanilla bean paste (got it from Trader Joe’s)

Mix till you form an icing paste.

Once the sweets are done baking. They bake quick. So depending on your oven please keep checking. I only baked for about 15-20 mins. Once cooled. Drizzle the icing on the sweets.

For the topping:

-organic red rose petals
-organic calendula flowers

I just sprinkled on top of the icing. Once you taste these mini sweets. They are not too sweet, and the rose and calendula adds a uniquely sweet and floral flavor to it. Every bite has an aromatic scent and a bit of a floral taste that is a great combination to chocolate.


Jane + James