There are oodles of reasons why I love loose leaf teas. They are way fresher than anything you’ll find in packages and they make way less waste. My favoruite reason for being all over these loose leaf 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. Chocolate matcha peppermint patties for the win!
Chocolate treats can be incredibly nourishing for us. Based on the ingredients we choose, we can actually start to consume the most amazing chocolates and have them also work to heal us! So if we take:
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 antioxidant 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.
A simple chocolate dessert that celebrates matcha and mint.
Ingredients
Scale
For the Chocolate
1/3 cup raw cacao powder
1 tsp maca (optional)
3 Tbsp cacao butter
3 Tbsp coconut oil
1 Tbsp raw honey or coconut syrup
For the Matcha Peppermint Patty Centre
3 Tbsp coconut oil
3 Tbsp dried coconut, ground in a coffee grinder
1/8 tsp matcha tea
3 drops peppermint essential oil
2 tsp honey or sweeten to taste
Instructions
Line a 6 cup muffin tin for a larger size, or 12 baby muffins with paper liners.
Using a DIY double boiler over low heat (one large pot full of water and smaller pot inside it for melting), 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 Tbsp 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.
Indulge!
What is your most favourite unconventional use for tea?
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