A Whole Latte Chocolate
Remember that stretch of pandemic times, 2020, when it seemed like everybody out there (in their own homes) was baking bread? You couldn’t get five minutes into a Zoom meeting without being offered a share of someone’s sourdough starter, and the supermarket baking aisle was suddenly bereft of yeast packets. Strange times, friends.
Well, lucky for all of us, Two Leaves’ customer care rep, Hannah, was at home experimenting with our three new(ish) tea latte mixes: Nice Matcha Latte Mix, Just Right Chai Latte Mix and Two Roots Turmeric Ginger Latte Mix. Hannah has become our in-house test kitchen, conjuring recipes for smoothies, pancakes, and now chocolates with our tea!
And tea lovers, if there’s anybody we’re going to trust with whipping up a meal or treat, it’s Hannah. She’s a dedicated vegan and creative force in the kitchen who says, “I started to make chocolates so that I could control the ingredients, such as cutting down on refined sugar.”
We’ll get out of the way now to make room for her well thought-out, simply explained recipes, and Hannah will chime in to explain why she chose the combinations she did.
Nice Matcha Cashew Butter Cups
Hannah says, “I wanted to do something a little different with matcha latte mix, so I decided to try a peanut butter cup, but use cashew butter so it wouldn’t overpower the matcha. And these are now my favorites! The smooth nutty flavor of the cashew compliments the smooth, sweet matcha. Every bite is so creamy and just melts in your mouth.”
Makes 18 mini cups
Ingredients:
1/3 cup cacao butter
1/3 cup coconut butter
2-3 Tbsp maple syrup or to taste
1/8 tsp salt
2 Tbsp Nice Matcha
Cashew filling:
1/3 cup cashew butter
1 1/2 Tbsp maple syrup
Instructions:
- Combine cacao butter and coconut butter over a double boiler, and whisk until smooth.
- Whisk in the maple syrup (divided), salt, and Nice Matcha.
- Divide half the matcha chocolate into the mini cups, place in the freezer until hard, about 15 minutes.
- Combine the cashew butter and maple syrup. Mix well.
- Take out the cups and add a drop of the cashew butter mixture to each cup. Then top each cup with the remaining melted matcha chocolate.
- Place in freezer for 30 minutes to 1 hour.
Just Right Chai Chocolate Truffles
“The Just Right Chai gives dark chocolate just the right kick. You can really taste every spice in each silky sweet bite.”
Makes 20-25 truffles
Ingredients:
500g dark chocolate
1 cup canned full fat coconut cream
4 Tbsp Just Right Chai
Cocoa Powder or cinnamon for dusting
Instructions:
- Finely chop chocolate and add to a large heat-proof mixing bowl or a glass bowl.
- Combine coconut cream and Just Right Chai in a medium sized saucepan over medium heat.
- Gently heat cream until bubbles begin to appear around the edges of the pot.
- Pour cream over chopped chocolate and leave mixture untouched for 2 minutes.
- Gently stir chocolate into cream until completely melted and smooth.
- Set mixture in refrigerator until completely set. Approx. 1-2 hours or overnight.
- Line a baking tray and set aside.
- Once set and firm, pick up approx. 1 tablespoon worth and roll into balls. You may want to use gloves for this step.
- Place on lined tray and repeat this method with remaining mixture.
- Dust with cocoa powder or cinnamon.
Two Roots Turmeric Ginger White Chocolates
“Turmeric is like a little burst of spicy and sweet. The ginger really comes alive as it melts on your tongue!”
Makes 24
Ingredients:
1/3 cup cacao butter
1/3 cup coconut butter
2-3 Tbsp maple syrup or to taste
1/8 tsp salt
2 Tbsp Two Roots Turmeric Ginger Latte Mix
Instructions:
- Combine cacao butter and coconut butter over a double boiler, and whisk until smooth.
- Whisk in the maple syrup, salt and Turmeric.
- Pour into chocolate heart molds, and place in the freezer until hard, about 30 minutes to 1 hour.
Enjoy!
