food, recipes

Chocolate Matcha Crème Crunch

Chocolate Matcha Crème Crunch
by Chef Kelly Lowes, Raw Gourmet La Vie

Note: Make all three recipes one day prior to assembly.

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Crunch Ingredients:
4 cups raw organic coconut flakes
4 tbsp. organic maple syrup
¼ tsp. Himalayan sea salt
1 cup chopped almonds
2 tbsp. matcha
1 tsp. apple cider vinegar
35 drops of light chocolate medicine flower extract

Directions:
Place the coconut, maple syrup, salt, almonds, vinegar, and medicine flower extract into a large bowl. Mix it all together with a spoon. Then add the matcha powder and mix that in evenly. Take an Excalibur dehydrator tray with a teflex sheet. Place the crunch down the middle of the tray. Take a press and flatten the crunch down evenly over the tray. Place the tray into the dehydrator at 115 degrees for 8 to 10 hours.

Chocolate florets Ingredients:
20 medium-sized pitted dates
½ cup filtered water
¼ tsp. Himalayan sea salt
¼ cup maple syrup
¼ cup organic cacao powder

Directions:
Place the dates and water into a Vitamix. Blend for a few minutes until creamy smooth. Add the rest of the ingredients and blend until evenly incorporated. Take a pastry bag with a 1M tip and an Excalibur dehydrator tray with a teflex sheet. Plug up the tip with your finger before filling the pastry bag with the chocolate mixture. Squeeze 1” florets onto the dehydration sheet. There will be about 36 florets. Place the florets into the dehydrator along with the matcha crunch at 115 degrees for 24 hours. Flip them over one at a time after the first 15 hours of dehydration.

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Coconut Mousse Frosting Ingredients:
2 cups Thai young coconut meat
¼ tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup organic maple syrup or agave
¼ tsp. vanilla extract
2 tbsp. lecithin granules (grind to powder in coffee grinder)
¼ tsp.melted organic coconut oil

Directions:
Place coconut, salt, lemon juice, maple syrup, and vanilla into a Vita Mix. Blend until creamy smooth. Turn the blender on low and slowly pour in the coconut oil until mixed in evenly. Pour in the lecithin powder and blend in evenly. Remove the mixture from the blender using a spatula to make sure that you get all the mixture out. Pour into an air tight container and place it into the refrigerator. Let it set overnight in the fridge.

Chocolate Matcha Creme Crunch_1200.jpgTopViewAssembly:
Take 2 large clear glasses. If you use smaller glasses you will be able to get 4 servings. Take the mousse out of the refrigerator. Take a pastry bag with a 8B Wilton tip. Fill the bag ¾ full. Place a large floret at the bottom of each glass. Sprinkle a layer of matcha crunch on top of the large floret. Then place some chocolate florets around the outside edge of the glass on top of the crunch. Repeat the procedure filling all the glasses. 

Best if consumed the day of assembly. Use the extra matcha crunch for other recipes or snacking just by itself. It will last in the freezer for up to 1 month. It will last in the refrigerator for 3 to 5 days.

 

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.
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Featured items:
Vitamix                       Excalibur dehydrator tray

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Here at A Taste for Tea we are a bunch a fun-loving tea drinkers, particularly matcha. We love matcha not only as a Japanese traditional and very auspicious drink, but for its wonderful health-giving properties. Loaded with anti-oxidants, catechins, chlorophyll and vitamin C, it's an enjoyable way to gain health and enjoy the l-theanine sense of sustained calm energy. Our goal is to share the tea and the experience for those learning all about matcha.