Spearmint Chocolate Chip Ice Blocks

Spearmint Chocolate Chip Ice Blocks

These have a delicate spearmint flavour and a nice texture (not too icy).  They can be chocolate-dipped for extra decadence and the avocado can be changed out for either banana or fresh coconut flesh.

I tried two versions: one using Spearmint Tea (the dried herb) and the other using fresh Spearmint.  Either works well.



  • If using Spearmint Tea – Use 2 tablespoons of the tea and grind it into a powder
  • If using fresh Spearmint, Use 7g of fresh leaves, finely cut up
  • 1/2 cup coconut cream
  • 100g avocado
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 7 pieces (or thereabouts) 72% chocolate cut into fine pieces



  1. Add all of the ingredients except the chocolate, to a blender and blend until smooth.
  2. You may need to use a tamper to push the mixture down into the blades.
  3. Once mixed, use a spatula to remove the mixture from the blender into a bowl.
  4. Mix in the chocolate pieces, then carefully spoon the mixture into the ice block moulds.
  5. Remember to add your ice block sticks at this point, then place them in the freezer to freeze until hard.
  6. Once frozen, either eat them as they are or chocolate coat them if extra deliciousness.


NOTES:  To make a quick chocolate coating, use 4 tablespoons of melted coconut oil and to that add 2 tablespoon of cocoa and 2 tablespoons of maple syrup.  Mix together and spoon over the frozen ice blocks.

Hibiscus & Rose Tea Jelly Tip Ice Creams

Hibiscus & Rose Jelly Tip Ice Creams by New Zealand Herbal Brew

The flavour from the hibiscus flowers and rose buds in the jelly part of this ice cream are really quite stunning and delicious.  You could use any tea flavours you like to make the jelly, or even use wine, cider or kombucha along with tea.


  • 3/4 cup water
  • 1 T rose buds (heaped)
  • 1 T hibiscus flowers (heaped)
  • 2 T maple syrup
  • 2 1/2 teaspoons corn flour to thicken the mixture


  • 175g frozen banana (approximately 2 medium bananas)
  • 162g (approx.) frozen pineapple juice (take 1 tin of pineapple pieces, strain the juice off and freeze in ice cube trays, use all of the frozen juice)
  • 2/3 cup coconut cream
  • 80g pineapple pieces
  • 1 T icing sugar


  • 2T dark cocoa
  • 2T maple syrup
  • 4 T coconut oil
  • (or for a richer coating, try Whitakers 72% dark chocolate instead)


  1. Make the tea by adding the boiled water to the hibiscus and rose buds in a heat proof jug.
  2. Stir and allow to steep for 5-10 minutes, then strain and add the tea to a small pot, along with the maple syrup and bring to a boil.
  3. In a small dish, add 2 teaspoons (approximately) of cold water to the corn flour and mix well.
  4. Turn the heat down on the stove and stirring the tea vigorously, slowly pour in the corn flour mixture.
  5. Keep stirring until the mixture becomes clear and thickens. 
  6. Remove from the heat and allow to cool to a luke-warm temperature.
  7. Divide the mixture between four ice block molds and freeze while you make the ice cream.


  1. Add all of the ingredients to a high-speed blender and on a low setting, carefully blend everything until it is well combined.  You’ll need to use the tamper to push the mixture down into the blades as it will become very thick.
  2. Spoon the mixture on top of the jelly mixture in the ice block molds.
  3. Add your ice block stick to each ice cream at this point.
  4. Return to the freezer and freeze for several hours or until hard.


  1. Melt the coconut oil, then add the maple syrup and cocoa powder.  Mix well.
  2. Have a baking tray lined with tin foil ready to go so you can place the coated ice creams on  there.  (Due to the tricky nature of the chocolate coating and the melting ice cream, you may have to keep the tray in the freezer and ‘ferry’ each newly coated ice cream to the freezer)
  3. Run the ice block molds under hot water to loosen them, and carefully pry them out as you need them. 
  4. Spoon the chocolate coating over the ice cream until it is well covered.
  5. Freeze until ready to eat.


  • If the jelly tip falls off the ice cream when you attempt to chocolate coat it, simply sit it back on top of the ice cream and gently push it together.  The chocolate will help to hold it in place.

Hibiscus & Orange Syrup With Baked Pears

Hibiscus & Orange Syrup with Baked Pears by New Zealand Herbal Brew

Delicious is an understatement for this dessert.  The Hibiscus & Orange Syrup can lend itself to many different desserts and perhaps even a chicken dish.

Ingredients – Syrup
  • 1 teaspoon Hibiscus Flower Tea
  • Zest and juice of a small orange
  • 1 tablespoon maple syrup
  • 3 whole cloves
  • 3 teaspoons corn flour to thicken the syrup
  • 1 cup boiled water
Method – Syrup
  1. Make the hibiscus tea by infusing the flowers in the boiled water for 5 minutes.
  2. Strain and add to a small pot.
  3. Add the orange zest and juice, the maple syrup and cloves and bring to the boil.
  4. Turn down the heat.  Mix the cornflower with a small amount of water to make a runny paste, then add it to the pot stirring constantly.
  5. Continue stirring until the mixture thickens and becomes clear.
  6. Remove from the heat and allow to cool.
Ingredients – Baked Pears
  • 4 ripe pears, peeled
  • 1/4 cup chopped almonds
  • 1/4 cup chopped dates
  • 2 tablespoons butter
Method – Baked Pears
  1. Carefully remove the core leaving the stalk intact.
  2. Mix the almonds and dates together.
  3. Stuff each pear with the almond and date mixture, packing it firmly into the pear.
  4. Place in a baking dish and add the butter to the dish.
  5. Bake at 180C for approximately 1 hour – take care to check them regularly to ensure they don’t burn.
  6. Remove from oven and arrange on serving dishes.  Spoon over the syrup.
  7. Serve with Cointreau-infused chocolate avocado mousse and whipped cream.

Chocolate Ashwaganda Energy Balls

Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew

These delicious Chocolate Ashwaganda Energy Balls are filled with warming Chai spices, dark chocolate chips and yummy nut butter which make for aa tasty energy snack or after dinner treat.

  • 4 tablespoons nut butter (I used Everything Butter by Fix & Fogg)
  • 3 tablespoons honey (I used our own raw, unpasteurised honey)
  • 50g dark chocolate, chopped (I used Whittakers 72% dark)
  • 1 tablespoon Ashwaganda, powdered
  • 2 tablespoons dark cocoa or cacoa powder
  • 2 tablespoons hemp seeds
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger powder
  • 3/4 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • Your choice of ingredients to roll the balls in; I used cornflowers, slivered almonds, coconut, cocoa powder and freeze-dried black currant powder
  1. Mix all ingredients together in a bowl until combined into a large ball.
  2. Take spoonful’s and roll into balls.
  3. Roll in toppings of your choice.

Store these amazing Chocolate Ashwaganda Energy Balls in the refrigerator for up to one week.  Makes approximately 9 large balls.

Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew
Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew
Chocolate Ashwaganda Energy Balls by New Zealand Herbal Brew

Chocolate Spearmint Bliss Balls

Chocolate Spearmint Bliss Balls

These bliss balls are a tasty alternative to commercial after dinner mints and have been rolled in coconut and spirulina for an interesting green look.  Enjoy one with a cup of spearmint tea after dinner to assist with digestion.


  • ¾ cup sunflower seeds
  • ¾ cup pumpkin seeds
  • ½ cup desiccated coconut
  • ½ cup chopped dried dates
  • 2 tablespoons cocoa powder
  • ¾ teaspoon sea or pink salt
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 5 teaspoons spearmint tea
  • To roll the balls in you will need: ½ cup desiccated coconut and 1 tablespoon spirulina powder.

  1. Add all of the ingredients to a food processor (except for the coconut and spirulina used to roll the balls in) and pulse until well mixed. 
  2. If the mixture is too wet, a little more desiccated coconut can be added or if the mixture is too dry, a little more coconut oil can be added. 
  3. Take teaspoons full of the mixture and roll into balls. 
  4. Mix the additional coconut with the spirulina and roll the balls in it, coating them well. 
  5. Store in an airtight container in the refrigerator.

Spearmint Tea (certified organic) is available from our website: 

Natural Laxative Liquorice & Molasses Balls

Liquorice & Molasses Balls

These tasty bite-sized treats are a great natural way to relieve constipation.  Both liquorice root and molasses have a gentle laxative effect on the colon.  These are easy to make and can be stored in an airtight container in the refrigerator for up to a month. 



  • 2 tablespoons liquorice root tea (100% dried liquorice herb)
  • 2 tablespoons non-sulphured molasses
  • 1 teaspoon coconut
  • Approximately 4 tablespoons of additional coconut to roll the balls in



  1. Mix all of the ingredients together except for the additional coconut using a small bowl.
  2. You may need to add a little more coconut if the mixture is too wet or a little more molasses if the mixture is too dry.
  3. Take a small amount of the mixture, equivalent to about the size of a large blueberry, and push the mixture together between your fingers to form a ball, then roll the ball in coconut.
  4. Wash and dry your hands after every 4 or 5 balls as the mixture is quite sticky.



Chew 2 balls well, then wait at least two hours before having another 1 ball.


Liquorice root, (Glycyrrhiza glabra) is a great natural sweetener and can be used in cooking and baking, also to sweetener hot drinks and taken as a tea on its own.  The root of the plant is harvested after approximately two years of growth and it is dried then cut or shredded for both medicinal and culinary use. 



This recipe is suitable as a short-term solution to constipation – if symptoms persist or you have a history of constipation, please consult your healthcare professional.  Long term use of liquorice root is not recommended due to its potassium-depleting effects.  Please check our website for a full list of warnings and contraindications before you purchase liquorice root.

Hibiscus & Rose Cookies

Hibiscus & Rose Cookies
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  • ¾ cup butter, softened but not melted
  • 3 T coconut sugar
  • 1 cup ground almonds (skins can be left on)
  • 1 cup flour
  • 1 t baking powder
  • 1 egg
  • 1 t vanilla
  • ¼ t sea salt
  • 2 T Dried Hibiscus flowers (Hibiscus sabdariffa) powdered (use a mortar and pestle or blender)
  • 2 T Dried Rose petals powdered
  • Extras: Caster sugar to roll cookies in and raspberry jam to stick the cookies together


  1. Preheat oven to 170C and line a baking tray with parchment.
  2. Add all of the ingredients together in a bowl and mix until well combined.
  3.  Roll into balls, then roll in caster sugar.
  4. Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
  5. Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
  6. Place the rack on the oven tray and back into the turned off oven for a further 5 minutes to help crispy the cookies, then remove from oven and allow to cool completely.
  7. When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
  8. Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus