Vegan Mint Matcha S'creams

Vegan Mint Matcha S'creams

We've been loving our NEW Spearmint S'cream Matcha as a hot or cold latte, but one of our Tea Reps has taken it to a whole new level! Chelsea made some Vegan Mint Matcha S'creams & they look incredible! 

 

This yummy recipe was created by our Tea Rep: Taste The Tea Blog


Makes: 5


What you will need:

  • 2 - 10 Perfect Tea Spoons of Spearmint S'cream Matcha  (depending on how strong you want them)
  • 1 bar of dark chocolate (or chocolate of your choice)
  • 1/2 cup of coconut oil
  • Cupcake papers
  • 2 - 7 tbsp of almond milk (or a milk of your choice)
  • 2 Perfect Tea Spoons of liquid sweetener (maple syrup, honey, agave) - optional

What to do:

1. Heat chocolate gently in the microwave until melted. Time varies depending on the type of chocolate. Stir frequently throughout the melting process. (This can also be done on the stove top; fill a pan with boiling water, medium-low heat, place chocolate in a bowl and place the bowl in the water in the pan, careful not to get water in the bowl with the chocolate).

 

2. If the chocolate is keeping a fairly solid texture, a bit like chocolate ganache, add 1 tbsp of milk of choice and stir. Add 1 tbsp at a time until the mixture has a slightly runny consistency. NOTE: some chocolates won’t require this step.

 

3. Line cupcake papers on a tray or plate for easy transfer.

 

4. Use half the melted chocolate to add a layer of melted chocolate to the bottom of the cupcake papers. Lift each one, angle slightly and slowly spin the paper to enable the chocolate to run around the edges of the paper. Approx 1-3cm depending on the preference of depth. Note the deeper you make them the creamier they’ll be but the more coconut oil and matcha you’ll need! 

 

5. Move tray of cupcake papers to the fridge and leave to set for approx 20 mins.

 

Vegan Mint Matcha S'creams

 

6. When the chocolate is set, melt coconut oil and add your Spearmint S'cream Matcha. Taste. The flavour can be fairly mild, so add more matcha as preference dictates. Mix well. It’s ok if it appears a bit grainy. Set aside, try not to let this set. If you have a sweet tooth, now is the time to add in the optional liquid sweetener (the liquid will look a very dark green, this will lighten slightly as the oil sets).

 

7. Remove the cupcake papers from the fridge and pour in a little of coconut oil into each mould. You’ll need enough to cover the base of chocolate and can make as thick or thin as you like!

 

8. Add to the fridge for a further 20-40 minutes to set.

 

9. When the coconut has set, gentle remelt second half of the chocolate and add to the top of the cupcake mounds.

 

10. Leave for 20 minutes in the fridge to set. Remove and enjoy the rich, creamy, minty flavour! 


Everything you need for this recipe:


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