We are proud to say that we have teamed up with Seed and Bean chocolate and created four delicious Chai & Chocolate recipes for you to create & enjoy! From quick & easy desserts to  decadently rich donuts there’s bound to be one recipe that you won’t be able to stop eating!



Chai, Mandarin & Ginger Chocolate Donuts


‘Donut’ worry we have got all of your donut cravings covered, with these yummy marbled Chai & Mandarin Ginger Chocolate Donuts! A perfect treat, morning, noon or night, what more could you want?!!


For Chocolate Mix

50g unsalted butter

50g Seed & Bean Mandarin & Ginger Dark Chocolate

2 eggs

1tsp vanilla extract

17g buckwheat flour

15g ground almonds

1tbsp cocoa powder


For Chai Mix

64g unsalted butter

50g light brown sugar

1tbsp Drink me Chai Spiced Chai Powder

1 egg

55g buckwheat flour

1tsp plain flour

1tbsp milk



  1. Preheat oven to 160 degrees C & grease your donut moulds
  2. For the Chocolate Mix; melt the chocolate & butter together using a ‘double boiler’ and set aside to cool. In a separate bowl beat the eggs & add the chocolate to the mix & mix well. Then add the vanilla extract, flours & cocoa powder & fold to combine.
  3. For the Chai Mix; beat your soft butter & sugar together until creamy, add your egg & vanilla extract & mix well. Then add the flour & Chai powder & mix until well combined (if necessary, add a dash of milk to loosen up the mix).
  4. Now spoon each of the mixtures alternately into the moulds & use a skewer to create a marble effect in the mixture.
  5. Bake your donuts for 15-20 minutes or until risen & slightly golden on top.

Chai & Hazelnut Chocolate brownies

These Hazelnut Dark Chocolate & Chai Brownies not only taste delicious, but are super simple to make! With only 7 ingredients, we promise you’ll keep coming back for more and more of these rich & fudgy brownies!


170g Seed & Bean Hazelnut Dark Chocolate

½ cup unsalted butter

1 cup sugar

2 eggs

1tsp vanilla extract

1 cup plain flour

1tbsp Drink me Chai Spiced Chai Powder



  1. Preheat oven to 180 degrees C & grease a 20cmx20cm baking tin.
  2. Melt the chocolate & butter together using a ‘double boiler’ and set aside to cool.
  3. In a separate bowl, mix together the sugar, eggs & vanilla. Add the cooled chocolate to the mix & beat well. Add the flour & chai and mix until combined
  4. Pour the mix into the baking tin & bake for 30-35 minutes.
  5. Allow to cool & cut into desired shape.

Lemon & Poppy seed white chocolate chai shortbread

We may be a little biased, but we’re not sure that a better shortbread exists. And with only 6 ingredients in these Lemon & Poppy Seed White Chocolate and Chai Shortbread, what’s stopping you from trying it yourself!


1 & ¾ cup plain flour

2tbsp Drink me Chai Spiced Chai Powder

¾ cup unsalted butter

½ cup caster sugar

1tsp vanilla extract

85g Seed & Bean Lemon & Poppy Seed White Chocolate



  1. In a bowl cream together the butter, sugar & vanilla extract until fluffy & light.
  2. Add the flour & chai powder to the mix & beat until you form a dough.
  3. Turn out the dough onto a lightly floured surface & wrap in cling film & refrigerate for an hour.
  4. Preheat your oven to 190 degrees C & line a baking tray with greaseproof paper.
  5. Roll the chilled dough between two additional sheets of grease proof paper & cut into desired shape & place on lined baking tray.
  6. Bake for 15-20 minutes, until golden brown & crisp.
  7. Once cooled, melt your chocolate & using either a spoon or a piping bag decorate your shortbread however you like!

Chai, Coconut & raspberry chocolate butter pudding

Want an easy and luxurious dessert, perfect for all the family? This no-fuss Chocolate & Chai Butter Pudding will solve all your problems (well at least the question ‘What’s for dessert?!) and also tastes amazing too!


8 croissants, halved

3 tbsp raspberry jam

85g Seed & Bean Coconut & Raspberry Dark Chocolate

4 eggs

400ml double cream

200ml milk

3tbsp Drink me Chai Spiced Chai Powder

100g caster sugar



  1. Preheat oven to 180 degrees C.
  2. In an ovenproof dish, overlap the croissant halves to fill the dish.
  3. Smear each croissant half with raspberry jam & scatter the chocolate.
  4. In a bowl, mix together the eggs, cream, milk, Chai powder & sugar until fully combined.
  5. Pour the mix over the croissants until they are slightly soaked.
  6. Bake in the oven for 35-40 minutes until golden brown & serve with a scoop of vanilla ice cream.

Want to try for yourself? Find our Spiced Chai Latte powder here and all Seed & Bean Chocolates used in these recipes here!