Susan Jane White: 'Raspberry-leaf tea has been hijacked by vaginas for centuries'

Raspberry-leaf tea has been hijacked by vaginas for the past two centuries.

In some circles, it is thought to help with labour contractions and general uterine health (but so does a stonking good comedy series on Netflix with a hot-water bottle, and I know which trial I’d sign up to). Raspberry-leaf tea is truly gorgeous, and I’m here to reclaim the tea for every citizen (not just the vajayjays).

This dark-chocolate sherbet torte should help prove my case. I tear open the raspberry-leaf teabags and add the contents to muffins, cupcake frosting, cookie dough and any chocolate-based recipe. It has a wondrous sherbety smack, chased by an almighty injection of vitamins and minerals to the system. Beat that, Haribo!

 

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Dark chocolate sherbet torte

Makes 1 x 18cm torte

For the base, you will need :

12 sticky dates (such as Medjools)

200g hazelnuts

Generous pinch of flaky sea salt

For the filling, you will need:

1 teaspoon vanilla bean paste

4 tablespoons raw cacao powder or cocoa powder

8 tablespoons maple syrup

190g jar cashew nut butter

Splash of soy sauce

100ml boiling-hot water

4 tablespoons melted cacao butter

2 teabags raspberry-leaf tea, torn open

1 First, make the base: de-stone the dates and tumble them into a food processor, with the hazelnuts and the flaky sea salt until everything is well socialised. You might need the teeniest splash of water to bring it together. When you pinch the dough, it should stick together. Press the mixture firmly into the base of an 18cm circular springform tin, and put it in the fridge.

2 To make the filling, add the vanilla bean paste, the raw cacao powder or the cocoa powder, whichever you are using, the maple syrup, the cashew nut butter and the soy sauce to a high-speed blender or food processor, and give them a good whizz. Slowly and carefully, while the machine’s motor is still running, add the boiling-hot water and the melted cacao butter. By now, you should have a dense, dark, glossy ganache. Taste the ganache, and decide whether you’d like to add more saltiness with the soy sauce, or a little more sweetness with the maple syrup.

3 Once you’re happy with the flavour, spread the filling over your chilled base. Liberally sprinkle the filling with the contents of both raspberry-leaf teabags. Leave to set, and store the torte in the fridge for one week, or in the freezer for three months, or in your belly faster than immediately.

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