Alchemy: Pu∙erh and real organic cocoa, accented by whole vanilla beans, sweet orange peel and spices
Flavor Notes: Decadent infusion with a spicy finish
Occasion: Velvety infusion any time of day
Fair Labor Verified™ organic black pu-erh tea, organic cocoa powder, organic vanilla beans, organic rooibos, organic cinnamon, organic orange peel, organic nutmeg.
Steep 1 heaping Tbsp tea in 12 oz. hot water for 5 minutes.
These old-growth rare pu-erh trees are communally owned by the local villagers who pick them for their livelihood. This ensures that the people continue to thrive for generations to come.
Broad leaves are picked from ancient, wild tea trees in Yunnan, China. Leaves are piled, dampened and turned – fermented for 60 days.
Vegan Chocolate Pu•erh Cookies
Preparation Time: 30 minutes • Makes 18 pieces.
2 tea bags Chocolate Pu•erh
(3 for stronger flavor)
1/3 cup boiling water
2 cups all-purpose flour (can
substitute 1 cup as whole wheat)
2 tsp. baking powder
½ tsp. salt
1 cup raw sugar
½ cup canola oil
¼ cup Earth Balance/non-dairy spread
½ tsp. vanilla extract
1/3 cup chocolate chips (optional)
Preheat oven to 350 degrees. Bring water to a boil in a pot. Steep 1 tea bag for 10 minutes. Squeeze and remove. In medium bowl combine flour, baking powder, salt and contents of other tea bag/s. In a separate bowl, mix sugar non-dairy spread and oil. Add vanilla extract and ¼ cup of tea. Add dry ingredients to wet and mix together until dough is slightly sticky. Add remainder of tea if dough is too crumbly. Place heaping scoop of dough using spoon onto baking pan, 1 inch apart. Push 1-2 chocolate chips into tops of each cookie. Bake for 12-15 minutes, or until bottoms turn a light golden brown. The cookies should appear slightly under-done, but will firm up after standing. In Good Health!