Yellow Pea Laddu with Rose Chocolate

Method

For the rose and Dandelion Syrup

1. Place the sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
2. Remove the petals from the rose and dandelions and add to the pan. Leave uncovered to simmer for half an hour.
3. Strain the syrup into a sterilised bottle, seal and leave to cool. Store in the fridge for a couple of weeks.

For the rest

1. Melt the butter in a heavy bottomed pan over a medium heat. Add the yellow pea flour, turn the heat to low, and stir until combined.
2. Keep stirring over a low heat so that the flour doesn't burn. After about 15-20 minutes you should have a smooth paste-like consistency, browned colour, and a toasted nutty aroma. Turn off heat. Stir in maple syrup and desiccated coconut.
3. Grease a cupcake tray and spoon your mixture into the 12 spaces. Press down with your fingers to create a compact layer.
4. Put another heavy bottomed pan on a low heat and add the coconut oil and creamed coconut. Stir constantly so the creamed coconut doesn't get burnt.
5. Once melted, turn off the heat. Stir in the cocoa powder, coconut sugar and rose water.
6. Spoon this mixture on top of your yellow pea layer. (Reserve a small amount of the chocolate mixture for gluing the brazil nuts later).
7. Put into the fridge to set.
8. Chop the Brazil nuts and mix with the rose and dandelion syrup. Allow to soak for 10 minutes.
9. Remove the laddu and chocolate cups from the tin and top with your soaked Brazil nuts.