Chocolate and tea. Two of my favorite things and so delightful when paired together. Whether it is a piece of a great quality chocolate bar, a brownie, a cupcake, or a truffle, it's wonderful! A local tea shop conducts tea tastings and I enjoy how they serve yummy chocolate and sugared morsels to give the palate an opportunity to shift from one tea to the next. Their Seattle Chocolates are excellent!
Replicating the experience at home is easy if you can keep chocolate in the house. A good quality, very dark chocolate bar is usually kept in a kitchen drawer along with doggy treats and zip-lock bags. One square at a time it disappears as family members discover and enjoy it. There are times, though, when there is not a bit of chocolate to be found. Those are the times that quick and easy chocolate recipe is required and more than necessary! Here's a recipe that I love. I hope you do too!
Chocolate Almond Coconut Balls
- 1/2 cup almond butter
- 1/3 cup pure maple syrup
- 1/4 cup cocoa powder
- 1 t. vanilla
- 1 cup coconut, unsweetened
Stir all ingredients together in bowl. Scoop out one tablespoon at a time and roll into balls. Wet hands to keep damp, as it keeps the dough from sticking and makes rolling easier. Roll some in unsweetened coconut, some in cocoa powder, and leave some plain. Place the balls on a metal tray that is lined with wax paper. Place in freezer. After 24 hours, place them in an air-tight container. Best kept frozen and served chilled, although some prefer the more fudgy texture of them completely thawed.
Serve with your favorite kind of black tea. I would pair this with Darjeeling, Yunnan Gold, or PG Tips.
Enjoy!
Definitely pair chocolate of all kinds with a nice robust black tea. I would choose Yunnan gold. Had to smile about keeping chocolate in a kitchen drawer. I keep mine in my desk or it would disappear to quickly. Happy tea drinking with chocolate!
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