Raw pistachios are naturally sweet yet can be on the pricey side, so I love that this tea infused dark chocolate recipe makes the most out of only a quarter cup. Pistachios are an excellent probiotic, which helps sustain your stomach’s beneficial flora. Did you know that!?
Yes, indeed, a study was conducted by the Human Nutrition Research Center in Beltsville, MD. They found that people who ate 3 ounces of pistachios daily for 19 days elevated their levels of probiotics in their digestive tracts. The pistachios promoted an increase in butyrate-producing flora, the microbes believed to maintain colon health and possibly reduce colon cancer.
So what is tea infused? Tea infused chocolate is very popular over in Europe and I’ve seen it coming over to the US more and more recently. Lucky us. Infusing in this paleo recipe allows you to reap the health benefits of whatever tea you choose while also reaping the health benefits of chocolate. Not too shabby if you ask me.
Chocolate helps with lowering cholesterol levels, reducing the risk of cardiovascular problems, may prevent memory decline and so many other great benefits, not to mention it tastes out of this world. Just please be sure and eat dark chocolate. My suggestion is to try to choose at least 75-80% chocolate as this is the best for your body, and stay away from milk chocolate.
So add all the chocolate benefits to the tea benefits and you really will be in business and ready to be floating in Antioxidant Heaven with a colon that is humming from some pistachio flora benefits – such a great boost to your diet and hormones!
Tea Infused Dark Chocolates
- 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)
- ½ cup filtered water
- ¼ cup raw pistachios (no need to soak)
- Coconut oil to prevent sticking
- Optional: cacao nibs or chopped nuts for crunch!
- Tool: nut milk bag
- 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.