Bakes & Treats

Rooibos Pumpkin Pie Muffins   These seriously delicious Halloween muffins created by Nourishing Amy and made with our Rooibos Loose Tea. They're super easy to make, plus they're vegan so suitable for absolutely anyone at your Halloween party! You could even decorate the tops with icing and fun sweets if you're baking with kids.    Makes 12   Ingredients: 250g (1 cup) pumpkin puree 1 tsp vanilla essence 2 tbsp chia seeds 80ml (1/3 cup) plant-based milk 2 tbsp oil (e.g. olive, sunflower or coconut) 2 tbsp syrup (e.g. maple, honey, fruit) 40g (1/4 cup) + 2 tsp coconut sugar 2 tsp loose-leaf...

  Aren't we all suckers for cheesecake? These simple and tasty vegan pleasures are made using our loose leaf Chamomile Tea - true party pleasers if you ask us.    Ingredients, Makes 9 Base 1 1/2 cup buckwheat groats 1/4 cup. coconut butter (or oil), melted 1/4 cup. coconut sugar 2-3 tbsp. water Filling 1 1/2 cup cashews, soaked in hot water ½ cup We Are Tea Chamomile Tea ½ cup cacao butter, melted ¼ cup maple syrup 1 tbsp lemon juice Topping 100g white chocolate, melted 2 tbsp We Are Tea Chamomile Tea   Instructions For the Base Put...

Does anyone else have a thing about mint chocolate? Ice cream, chocolate and now cupcakes. The perfect sweet treat, with a cool aftertaste. Naturally it pairs perfectly with a cup of Moroccan Mint tea.    Ingredients, Makes 10   1 ½ cup self-raising flour (gluten-free if necessary) 1 cup of coconut sugar 1 cup of We Are Tea Moroccan Mint Green Tea ½ cup vegetable oil melted ¼ cup cacao powder 1 tbsp. apple cider vinegar 1 tsp. baking powder 10 cupcake cases   Frosting 2 ½ cups icing sugar 1 cup of dairy-free butter ½ cup cacao powder ¼ cup...

Ingredients, Makes 8 200g dark chocolate (74% or higher) 400g coconut cream 1 cup of We Are Tea earl grey ¼ cup maple syrup   Toppings Chopped hazelnuts Grated chocolate   Instructions Break the chocolate into pieces and melt in a bain marie along with the earl grey tea, coconut cream and maple syrup. Once the chocolate has melted, remove from the heat and leave to cool, before dividing the mixture between 8 ramekins (approx. ½ cup per ramekin). Place in the fridge to set for a couple of hours or overnight. Top with chopped hazelnuts and grated chocolate before...