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The Hibiscus Plant's is thought to be originally from Africa, it's dark Red beautiful flower a symbol of feminine beauty. However as a drink it has been traditionally enjoyed in many countries that are known to cherish tea drinking as a culturally celebrated habit, such as India and Mexico. 

However, Hibiscus is quite versatile in its uses and in many instances it is used within food recipes and has been folded in quite successfully to many decadent baking creations. 

Here is a recipe that will help you hit that sweet spot while delivering healthy dose of antioxidants as a bonus.

Ingredients

For the Crust:

1. 2 cups of ground or crumbled chocolate cookies or biscuits 

2. 1/3 cup agave syrup or clover honey 

3. 1/2 a cup coconut oil Or one and a half sticks of melted butter 

4. 1 and 1/4 cup of heavy cream or cashew cream milk 

5. 10 oz bittersweet chocolate (75% Cocoa) roughly chopped 

6. 2 large eggs (beaten) 

7. 3 Tbsp Hibiscus syrup (explained below) 

8. Cocoa powder and sprinkles for dusting 

For the Syrup:

1. 1 cup fine white sugar 

2. 1 cup water 

3. 3 Lipton Hibiscus Tea teabags 

For the Ganache:

1. 4 Tbsp heavy cream or coconut cream 

2. 1/2 bittersweet chocolate (75%Cacao), roughly chopped 

Instructions 

For the Syrup:

1. Place Lipton Hibiscus tea bags in half a cup of hot water and let steep for 15 minutes. Remove the bags and then set it aside 

2. Bring the sugar and water to a boil over medium-high heat 

3. Reduce heat and let simmer for 5 minutes, stirring occasionally till sugar is completely dissolved 

4. Add Lipton Hibiscus tea and continue to cook for another 5 minutes 

5. Remove the syrup from the stove and let cool completely 

For the crust:

1. Preheat the oven to 350 F 

2. In a medium bowl, stir together the honey, ground cookies and oil or melted butter together until completely mixed

3. Spread and press the mixture into a 10" pie pan and press it evenly up the sides 

4. Bake for 10 minutes 

5. Remove and let cool (preferably on a wire rack) to cool 

6. Bring the 1 1/4 cream to a boil in a saucepan over medium to high heat 

7. Remove from heat and add the 10 oz of chocolate and stir until smooth 

8. Add the eggs and 1 Tbsp of the Hibiscus syrup and stir until completely combined 

9. Pour the chocolate mix into the pie shell and bake for 20 minutes 

10. Remove and cool completely 

For the Ganache:

1. Bring the cream to a boil on medium heat 

2. Remove from the heat and immediately add remaining chocolate 

3. Stir until smooth and then add remaining 2 Tbsp of Hibiscus syrup and continue to stir until completely combined 

4. Pour the Ganache over the pie and allow to set 

5. Dust with cocoa powder and sprinkles