Search recipe:
- Strawberry Coconut Boba Tea
-
- 3 (green tea) tea bags
- 1 cup hot water
- 5 pitted medjool dates
- 1 cup strawberries
- 4 cups coconut milk (or plant based alternative of choice)
- 1/2 cup quick cooking tapioca pearls
- Directions
- Steep the green tea bags in water for at least 10 minutes. (Or overnight in the refrigerator) In a high speed blender combine the dates, strawberries, and plant milk until smooth and consistent. While the tea is steeping prepare the boba according to the package directions. Next, divide the cooked tapioca pearls amongst 4 glasses. Pour 1/4 cup prepared green tea into each glass and top with 1/2 cup of strawberry blend then top with ice. Serve with boba straws (or wide straws that can fit the tapioca pearls). Enjoy!
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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1. Preheat oven to 350°F.
2. In a food processor, blend pitted Medjool dates, almond butter, almond milk, prepared flax egg, and vanilla. Process to a smooth paste (a few chunks are okay).
3. Transer to a bowl and stir in almond flour, salt, and baking soda.
4. Fold in marshmallows and chocolate chips.
5. Scoop onto a lined baking sheet, leaving room for them to spread. Add a few extra chocolate chips on top.
6. Bake 11-12 minutes at 350°F.
7. Cool for 10-15 minutes on the pan, then transfer to a cooling rack to cool completely.
8. Enjoy!
