Tea lovers, rejoice! Indulge your sweet tooth with these three delightful tea-inspired desserts that not only satisfy your cravings but also keep your blood sugars stable. By using REAL ingredients, these treats are both delicious and mindful of your wellbeing. 

In a world that often associates desserts with guilt and indulgence, it's time to shift the narrative and embrace the joy of sweet treats without compromising your health. Desserts need not be the enemy of well-being; rather, they can be a celebration of wholesome ingredients and mindful choices. With the right approach and a touch of creativity, you can savour the delightful essence of desserts while keeping your blood sugars stable.

Gone are the days of sugary confections that leave you on a rollercoaster of energy spikes and crashes. Instead, let's embark on a journey into the realm of tea-inspired desserts, where the richness of flavours meets the conscious selection of ingredients. These recipes are crafted not only to tantalise your taste buds but also to honour your commitment to a balanced and nourishing lifestyle. Tea, with its myriad of varieties and aromatic profiles, serves as a versatile muse in the creation of desserts that can be enjoyed guilt-free. From the earthy notes of matcha to the fragrant essence of Earl Grey, these recipes promise to redefine your dessert experience. So, let's dive into a world where dessert becomes a delightful ally on your wellness journey – a realm where sweetness and health coexist harmoniously.

Green Tea Chiffon Cake

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup green tea powder (matcha)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1/2 cup rice malt syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F or 163°C and grease a chiffon cake pan.
2. In a bowl, whisk together almond flour, coconut flour, green tea powder, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and then add melted coconut oil, almond milk, rice malt syrup, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Pour the batter into the cake pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Allow the cake to cool before serving.

Earl Grey Eclairs

Ingredients:

• For the pastry:
• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• For the filling:
• 1 cup heavy cream
• 2 tablespoons rice malt syrup
• 2 teaspoons Earl Grey tea leaves (finely ground)
• For the glaze:
• 1/2 cup dark chocolate (85% cocoa or higher)
• 2 tablespoons coconut oil
• 1 tablespoon rice malt syrup

Instructions:

1. Preheat the oven to 400°F or 204°C and line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Bring to a boil and then add flour, stirring until the mixture forms a ball.
3. Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition.
4. Pipe the dough onto the baking sheet to form eclairs and bake for 25-30 minutes or until golden brown.
5. Whip the heavy cream until soft peaks form, then fold in rice malt syrup and ground Earl Grey tea leaves.
6. Once the eclairs are cooled, cut them in half and fill with the Earl Grey cream.
7. Melt chocolate, coconut oil, and rice malt syrup for the glaze. Dip the top of each eclair into the chocolate mixture.

Chai Tea Cheesecake

Ingredients:

• For the Crust:
• 1 cup almond flour
• 1/2 cup shredded coconut
• 4 tbsp melted coconut oil
• 1 tbsp rice malt syrup (or sweetener of choice)
• For the Filling:
• 2 cups Greek yogurt (or coconut yogurt for a dairy-free option)
• 16 oz cream cheese (or dairy-free cream cheese alternative)
• 1/2 cup rice malt syrup
• 3 large eggs
• 2 chai tea bags (contents only)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• A pinch of black pepper

Instructions:

1. Preheat your oven to 325°F or 163°C.
2. In a bowl, mix almond flour, shredded coconut, melted coconut oil, and rice malt syrup.
3. Press the mixture into the bottom of a lined or greased springform pan to create the crust.
4. Bake the crust for 10 minutes until it's golden brown. Allow it to cool while preparing the filling.
5. Steep the contents of the chai tea bags in 1/4 cup hot water. Allow it to cool.
6. In a large bowl, blend the cream cheese until smooth.
7. Add Greek yogurt, rice malt syrup, eggs, vanilla extract, and the cooled chai tea infusion. Mix until well combined.
8. Incorporate ground cinnamon, ginger, cardamom, cloves, and black pepper. Blend until the chai spice flavours are evenly distributed.
9. Pour the filling over the cooled crust in the springform pan.
10. Smooth the top with a spatula and tap the pan gently to remove air bubbles.
11. Bake for 45-50 minutes or until the centre is set. The edges should be slightly golden.
12. Allow the cheesecake to cool in the oven with the door ajar for about an hour.
13. Refrigerate for at least 4 hours or overnight before serving.
14. Once chilled, slice the cheesecake, and savour the delightful combination of chai and cheesecake without the guilt!
15. This healthy chai tea cheesecake is a treat for your taste buds while offering the goodness of wholesome ingredients. Enjoy every creamy, spiced bite! 

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