Yerba mate tea leaves might not be the first thing that pops into your mind when it comes to making raw slices. But based on my Chocolate Chai Coconut Protein Bars, I just knew this would work (hoped it would anyway).

The lovely peeps at Bombisha sent a collection of the most divine Yerba mate tea leaves to do some kitchen experiments with. I am very new to the whole Yerba mate world, and had only tried a powdered version of it; which I quickly discovered has got nothing on the pure tea leaves. Not only are the tea leaves full of health benefits but the flavours of the Bombisha range are out of this world!

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Unlike my previous recipe using tea leaves in a raw slice, I knew the Yerba mate leave would add a bit too much ‘texture’ so I went with an infusion technique, which added just the right amount of that yerba flava 😉

Give these a try, it goes without saying the perfect beverage with a slice is a cup of hot Yerba mate!

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Yerba Mate Raw Chocolate Slice

Ingredients
100g macadamias, roughly chopped
200g almond meal
2 tbsp raw cacao
3 tbsp unhulled black tahini (or regular tahini)
4-5 tbsp organic coconut oil, melted
1/2 cup hemp seeds
1/2 cup chocolate chips (dairy free)
1/3 cup oat or nut milk
Coconut flakes and goji berries for topping
Chocolate topping
3 tbsp organic coconut oil, melted
2 tbsp raw cacao
1 tbsp rice malt syrup

 

Method
  1. The night before you want to make this – add the oat or nut milk to a small saucepan with the Yerba Mate tea leaves. Over low heat, warm for 5 minutes, simmering gently to allow the Yerba Mate to infuse. Then leave this mixture overnight in the fridge before straining the infused milk.
  2. In a large mixing bowl, add the almond meal, raw cacao, Complete shakes, hemp seeds, tahini, coconut oil and chocolate chips. Stir well until combined, then pour in the strained oat or nut milk. Mix again, add a few splashes of extra oat or nut milk if you need to bind the mixture.
  3. Line a brownie or cake tin with plastic wrap and press the mixture down firmly.
  4. Mix up the chocolate topping until smooth, then pour over the slice, tilting the tin to allow it to cover the whole thing in a thin topping. Top with coconut and goji berries if you like. Allow to set at room temperature or in the fridge.
  5. Once set, use a sharp knife to slice into pieces. Store in the fridge or freezer. Delicious served with a cup of the Bombisha Abundance Yerba Mate tea!

 

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