Description
Tea infused chocolate is very popular over in Europe and I’ve seen it coming over to the US more and more recently. Infusing in this paleo recipe allows you to reap the benefits of whatever tea you choose while also reaping the health benefits of chocolate.
Ingredients
- 1 pound dairy-free bittersweet/semi-sweet chocolate (chips or bars broken into chunks works fine)
- 1 tablespoon of your favorite loose-leaf tea (I split the recipe in half with a jasmine green tea and mango black tea, both amazing)
- 1/2 cup filtered water
- 1/4 cup raw pistachios (no need to soak)
- Coconut oil to prevent sticking
- Optional: cacao nibs or chopped nuts for crunch!
- Tool: nut milk bag
Instructions
- Rub or spray a silicone candy mold or ice cube tray liberally with coconut oil. (Silicone helps you pop the chocolates out after they’ve cooled.)
- Blend pistachios, water and tea leaves until smooth.
- In a saucepan or double boiler over low heat melt the chocolate, stirring frequently until chocolate pieces are melted. (Don’t let it overheat! Take it off the heat a few seconds if bubbles form.)
- Using your nut milk bag, strain pistachio milk mixture into chocolate.
- Continue stirring until ingredients are evenly distributed. (Chocolate can be fussy. If it begins to seize—feel dry or textural—drizzle in more coconut oil as you stir until it smooths out.)
- Remove pan from heat when well mixed.
- Distribute mixture equally into tray slots.
- Sprinkle with cacao nibs or nuts if desired.
- Refrigerate, allowing chocolate to solidify, about an hour.
- When set, turn tray over and twist gently to remove chocolates.
- Refrigerate in an airtight container between sheets of wax paper.
- Keeps for a week in the fridge (unless you eat them all!).
- For total flavor and texture experience serve them at room temperature along with your next cup of coffee or tea, hot or iced.
- Enjoy!
