serves 12
Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at specialist tea shops or you can use Lapsang souchong, Earl Grey or Darjeeling black tea instead. Making these in muffin cups helps with portion control.
1/2 cup (125 ml) unsalted cashews
1 1/2 Tbsp (30 ml) chopped Pu-erh tea
1 3/4 cups (435 ml) wholemeal pastry flour
1/2 cup (125 ml) unsweetened cocoa powder
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 (1 ml) tsp salt
large free-range eggs
3/4 cup (180 ml) raw sugar
1/2 cup (125 mL) grapeseed oil or melted coconut oil
1 tsp (5 ml) vanilla extract
4 oz (110 g) dark chocolate, chopped
1 1/2 Tbsp (30 ml) pure maple syrup
Raspberries for topping
Each serving contains: 1298 kilojoules; 6 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 37 g carbohydrates; 5 g fibre; 69 mg salt
source: "Say Yes to Chocolate", alive Australia, Autumn 2013