There are oodles of reasons why I love loose teas. They are way fresher than anything you’ll find in packages, they make way less waste and I have never really been in to tea bagging anyway. My favoruite reason for being all over these loose teas is that I can mix and match and make up my very own custom brews. They’re also great to throw into non-tea things that go with tea- like chocolate.
I created this recipe for an appearance I did last week on Rogers TV Daytime.
This is what my prep looked like for the show… Jen was nowhere in sight as you can tell- hence my mess.
What I talked about on the show, is how, using the right ingredients we can actually start to consume the most amazing chocolates and have them also work to heal us! So if we take raw, super powered honey full of enzymes and b-vitamins, a load of anti-bacterial/viral/fungal coconut oil, and antioxidant powered raw cacao and then fill that with matcha and mint infused love- we’re talking about a powerhouse multi-vitamin in the form of chocolate!
You love it, I know!
Matcha is a finely ground type of green tea that takes weeks of preparation before the leaves are even harvested. This is like the caviar of the tea world. Most often traditionally consumed by whisking it into warm water, I love the goodness mixed into recipes! This is a potent anti-oxidant powerhouse, with a great little natural kick and amazing rich green tea flavour. A little goes a long way.
I want to start to introduce you to all the uses for these loose leaf teas and we’re starting now with my Matcha Peppermint Patties.
1/3 cup raw cacao powder
1 tsp maca (optional)
3 Tbs Cacao Butter
3 Tbs coconut oil
1 Tbs raw honey/ coconut syrup
Matcha Peppermint Patty Centre
3 Tbs coconut oil
3 Tbs dried coconut, ground in a coffee grinder
1/8 tsp matcha tea
3 drops peppermint essential oil
2 tsp honey or sweeten to taste
- Line a 6 cup muffin tin or normal size, or 12 baby muffins with paper liners.
- Using a DIY double boiler (one large pot full of water and smaller pot inside it for melting) over low heat, melt together the coconut oil, cacao butter, honey, maca and cacao powder. You need this only warm enough that the goods melt together
- Pour about 1/2 – 1 Tbs of chocolate into each cup just until bottom is covered.
- Place in freezer for 5-10 minutes or until solid.
- Meanwhile, mix together your peppermint patty filling.
- Remove chocolate from freezer and form small little patties of the mint mixture and gently place over first layer of chocolate.
- At this point, you may need to reheat the remaining chocolate mix, do so just until it is pourable again.
- Gently spoon chocolate into each compartment until mint mix is covered fully.
- Return to freezer to allow chocolate to set.
Question Of The Day: What is your most favourite unconventional use for tea?