It's warm, gently spiced, and pretty damn soothing after a busy day. But you don't just have to drink it. You can make it into a gorgeous cake like this.
This cake is gluten, dairy, nut, seed and egg free. It's therefore suitable for those on the autoimmune protocol (AIP) or paleo diets. It's also vegan. It contains a pack of dates though, so only give yourself a very small square and it's probably a good idea to invite some other people over to help you finish it. Because it's pretty addictive.
You have the chewy, fudgy raw base, which is infused with the flavours of chai tea. Then there's the fluffy coconut cream topping. And then to finish it all off, a salted chai tea drizzle. All good. All real food. And pretty damn gorgeous.
I used Typhoo Extra Strong tea bags to make this - Typhoo were good enough to send me some of it to try and it was perfect for the recipe. You just add the chai aromatics, but you'll need a good, strong tea for this recipe.
AIP Raw Tea Cake with Salted Chai Topping
Cuts into 8-10 squares
100g desiccated coconut
2 strong black tea bags (I used Typhoo Extra Strong)
1 x 5cm long cinnamon stick
half teaspoon vanilla extract (this is ok on AIP because the vanilla is heated)
good pinch of ground ginger
250g pack of dates, pit removed
150ml coconut cream
To make the cake, tip the coconut into a food processor and then boil the kettle.
Take the tea bags and drop them into a glass jug. Pour over 350ml boiling water and drop in the cinnamon, cloves, the vanilla extract and the ginger. Give it a stir and allow the tea to steep for about 5 minutes, until dark and smelling fragrant and spicy. Remove the aromatics, and the tea bags.
Check the dates are all pitted (so there are absolutely no stones remaining) and then drop the dates into the jug of strong tea. Leave until the tea is cool (about 10-15 minutes).
Once the tea has cooled down, lift out all except four of the dates, and allow them to drain, squeezing out the excess moisture, and drop them into the food processor with the coconut. Blitz for a few seconds until smooth and then press firmly down into a small, cling-film lined container. To give you an idea of size, I use an old plastic takeaway container. Cover with cling film and leave in the fridge to set for 3-4 hours or overnight. Pop the jug with the remaining tea and the four extra dates into the fridge also.
Once you're ready to make the topping, take the cake out of the fridge and lift out onto a serving board or plate, peeling off the cling film. You should have a pretty solid slab.
Open the coconut cream and spread it all over the top of the cake, evenly.
To make the salted chai tea drizzle, tip away all but a couple of tablespoons of the chai tea and add a good pinch of sea salt to the now very-soaked dates. Blend this, with the dates that are still in the jug, so you end up with a caramel-like mixture. Using a spoon (or a piping bag if you like), drizzle this mixture all over the top of the cake. Cut into squares and serve.
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This post was supported by Typhoo, who provided the tea and a contribution towards the ingredients used in the recipe.