Coconut Matcha Fantasy
created by Kelly Lowes from Raw Gourmet La Vie
(see Kelly’s Bio)
Kelly Lowes is a strong advocate for health and raw food. Her creations use natural ingredients and at the same time provide an amazing culinary experience. Who says raw food cannot be heavenly good?
2 cups Thai young coconut meat
1/8 tsp. Himalayan sea salt
¼ cups melted coconut oil
½ cup of agave
¼ tsp. vanilla extract
2 tbsp. lecithin granules (grind to powder in a spice/coffee grinder)
½ tsp. Bragg apple cider vinegar
3 tsp. matcha powder
Place coconut meat, salt, agave, vanilla extract, apple cider vinegar, and matcha into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add the melted coconut oil. Add the lecithin powder while the blender is still on low and blend until evenly distributed. Do not over blend. Place into an air tight container in the refrigerator for 3 to 4 hours.
2 cups cashew meal
½ cup organic unsweetened coconut flakes
½ cup coconut flour
¼ tsp. Himalayan sea salt
1/3 cup agave
1 tsp. vanilla extract
1 tsp. lemon juice
15 drops coconut medicine flower extract
1 6oz. container of fresh boysenberries (garnish)
1 handful of mint leaves (garnish)
Take a 9” by 1” tart pan with a removable bottom and coat it with coconut oil. Set aside. Take a Cuisinart and place all the ingredients into it. Mix until the ingredients form a ball. Halfway through mixing, make sure to scrape down the sides with a spatula. Do not over blend. Remove the ingredients from the Cuisinart and place the ball into the tart pan. Press down firmly with your fingers until the crust is spread evenly over the bottom and the sides of the pan. Place the pan into the dehydrator. Dehydrate at 145 degrees for 1 hour. Turn the dehydrator down to 115 degrees for 3 hours. Take the pan out of the dehydrator and gently remove the side of the pan. Place the crust back into the dehydrator for 7 hours. Take a large cake spatula and gently remove the bottom of the pan from the crust. Place the crust back into the dehydrator and continue dehydrating for 4 more hours. Remove from the dehydrator and set aside on the counter while preparing the filling.
2 cups of young coconut meat
½ cup melted coconut oil
¼ tsp. Himalayan sea salt
1/3 cup of agave
2 tbsp. lecithin granules (grind to powder in a coffee grinder)
½ tsp. lemon juice
1 cup organic shredded coconut
Remove the frosting from the refrigerator and let it sit out on the counter while preparing the filling.
Place coconut meat, salt, agave, and lemon juice into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add the coconut oil. Blend until it is evenly distributed. Slowly add the shredded coconut and lecithin. Do not over blend. Remove from the blender and pour the ingredients into the crust. Take a spatula and evenly spread the filling out in the crust. Take a press and flatten out the filling making sure that there isn’t any air trapped in it. Place the pie in the refrigerator while preparing the pastry bag.
Take a pastry bag with an Ateco 846 tip. Fill it halfway with frosting. Squeeze large flowers around the outer edge of the tart. Place another row inside of that and repeat the procedure until the whole top is filled with flowers.
Take the boysenberries and place one in the center of each flower on the outside row only. In the center of the tart place a circle of boysenberries with one in the center of the circle. Take the mint and place a small piece in between the boysenberries of the center circle only. Refer to the photo if needed for decorations.
Will last 3 to 5 days in the refrigerator. Will last up to 1 month in the freezer.