Ingredients
Scale
- 2 tablespoons high-quality tea leaves
- 1 cup cocoa powder
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2 teaspoons agar-agar powder
- 1/2 cup dried fruit pieces (e.g., cranberries or apricots)
- 1/2 cup dark chocolate, melted
Instructions
- Boil 1 cup of water in a small saucepan.
- Once boiling, remove it from heat and steep 2 tablespoons of high-quality tea leaves for about 5 minutes.
- Strain the tea into a bowl, discarding the leaves, and let it cool slightly.
- In another mixing bowl, combine 1 cup of cocoa powder with ½ cup of melted coconut oil and ¼ cup of honey or maple syrup.
- Pour in your slightly warm tea infusion and stir until well mixed.
- Add in 2 teaspoons of agar-agar powder and whisk until fully incorporated.
- Toss in ½ cup of dried fruit pieces into your bomb mixture.
- Give it a gentle fold to distribute the fruity delights evenly throughout.
- Using silicone molds, spoon the mixture into each cavity while pressing down gently to mold them tightly.
- Fill each mold about three-quarters full to allow space for expansion.
- Place the filled molds in the refrigerator for at least 2 hours or until completely firm.
- After they’re set, pop them out gently from the molds.
- Melt about ½ cup of dark chocolate in a microwave-safe bowl in short intervals until smooth.
- Dip each bomb halfway into the melted chocolate then set them back on parchment paper to harden completely.
Notes
Store tea bombs in airtight containers.
Reheat by steeping in hot water.
Serve with fresh mint garnish.
Use herbal teas for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Infuse
Nutrition
- Calories: 100 kcal
- Sugar: 8g
- Sodium: 15mg
- Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 25mg