I have been working on some new tea recipes, and this one is too good not to share. Dessert tonight is going to be sooo good! If I can get health benefits from my dessert, even better.
270ml can coconut cream
150ml almond milk
1 tsp gelatin or agar agar if you are vegetarian/vegan (both work well)
3-4 tsp Wild At Heart tea
1/2 tsp raw cacao powder
3 tsp coconut sugar or honey
Place all ingredients, except the gelatin, into a saucepan and heat on a medium heat until the mixture starts to boil slightly. Then reduce to a low simmer for 10-15 minutes, using a whisk to stir.
In a glass bowl or jar, place the gelatin and 3 Tbsp. warm to boiling water and stir until gelatin has dissolved.
Once the coconut mixture has had enough time to steep and get loads of flavour, strain off the herbs and place liquid mixture back into the saucepan with the gelatin. Whisk the mixture for around 1 minute, then take off the heat.
Meanwhile, grease 2 molds (I like using teacups, or love heart silicon molds for this recipe, but you could use normal dariole molds) with coconut oil.
Pour mixture into the 2 molds, then cover with plastic wrap and place in the fridge for 4 hours, or until set.
Serve with a bit of shaved high-quality chocolate, or some cacao nibs, or cacao crunch 🙂