Let’s be honest, Easter isn’t Easter without a large chocolate bunny being involved. These Easter Bunny Stroopwafels are the more enchanted version of those grand hollow Easter bunnies that children enjoy, with a measure of portion control thrown in. What’s also great about these is that they make good use out of the unique and incredibly delicious Dutch stroopwafel!
Several months back I posted a recipe on tea bark, where fragrant green teas were scattered over thin layers of glossy dark chocolate. For these Easter Bunny Stroopwafels, I used matcha infused white chocolate to set the stage for some grass-like imagery. The matcha tea also helps to give the cookies an extra boost in green tea flavor.
When choosing which tea blend to use here, you want a green tea laced with lots of flowers and dried fruits. Even just plain herbals like lavender and ripped rose buds work well. Above all, you want to use a tea that is pleasantly fragrant and edible.
Teavana’s Sakura Allure is an ideal tea to use for these Easter Bunny Stroopwafels. Aesthetically, this is a very beautiful, feminine looking tea, which is exactly why I chose it to use! This blend is inspired by the cherry blossoms that bloom in Japan every spring.
BREWING TIPS: 2 minutes at 175 degrees F.
THE LEAF: Long, narrow, dark green tea leaves with chunks of dried cherries, dried mango, candied pineapple, orange peels, hibiscus, rose leaves, and rose buds thrown in.
THE SCENT: A very strong cherry and floral scent. I left some in my hot car after my run to Teavana, and the car smelled incredibly fruity by the time I returned!
THE STEEP: This blend looks and tastes very much like fruit punch. Since there are many fruits and herbal flowers added in, the caffeine content is lower, so this blend is good for kids or those who are caffeine-sensitive.
*** The thing you need to remember if you use Sakura Allure for this little project is that the dried cherries in the tea are not pitted. Pit and cut the large dried cherries into little tiny bits before using them to make the tea bark. The cherries are easy to spot in the blend–they are large, sticky, speckled black clumps.
Easter Bunny Stroopwafels make an easy and elegant after-brunch dessert. Enjoy them with a hot, fruity cup of brewed Sakura Allure so that your guests can try the tea in two ways–dried and brewed! These Easter-themed stroopwafels help to capture a lovely image of the season, reminding us that spring is a time for fresh starts and new beginnings.
And with that, I would like to wish all my blog readers out there a very Happy Easter!!
Easter Bunny Stroopwafels
Makes 6 decorated stroopwafels.
6 small chocolate bunnies (I used Lindt)
6 small pastel-colored chocolate Easter eggs (I used Cadbury Minis)
1/4 cup white chocolate or candy melts
1 tsp matcha green tea powder
2 Tbsp of a floral, fruity, and fragrant loose-leaf green tea (I used Teavana’s Sakura Allure), plus more for brewing
teacups, with diameter same or less than stroopwafels
baker’s twine or thin decorative ribbon, cut into 8″ pieces
1.) Melt the white chocolate or candy melts in the microwave or over a double boiler. Add in the matcha and mix until the chocolate is an even green color.
2.) Place 2-3 tsp of the green tea melted chocolate in the top middle of each stroopwafel. Smooth over the chocolate evenly so that you leave a 1/4″ border all around the top circumference of the stroopwafel.
3.) Lightly scatter the green tea blend atop the setting green tea chocolate.
5.) Using baker’s twine or thin string, tie a bow around the neck of each chocolate bunny. Snip off excess ribbon. When it’s time to serve, place the stroopwafels atop a teacup filled with the same Sakura Allure you used to make the bark. Enjoy!