Ginger Mint Matcha Frosting
by Chef Kelly Lowes, Raw Gourmet La Vie
2 cups coconut meat
1 ½ tbsp. ginger
¼ tsp. Himalayan sea salt
¼ cup organic maple syrup
¼ tsp. apple cider vinegar
8 drops of mint medicine flower extract
1 tsp. Foodies matcha
1 cup of firmly packed baby organic spinach
¼ cup melted coconut oil
¼ cup melted coconut butter
2 tbsp. lecithin granules (grind to powder)
Place the coconut into a Vitamix. Take a microplane grater and grate the ginger. Add the ginger, salt, maple syrup, vinegar, mint extract, matcha powder, and spinach to the coconut and blend until creamy smooth. Turn the Vitamix on low and slowly pour in the coconut oil and the coconut butter. Mix in evenly using your tamper. Add in the lecithin; evenly mix it in without over blending it. Place the frosting into an air tight container in the refrigerator for at least 4 hours.
Will last 5 to 6 days in an airtight container in the refrigerator.
Created for A Taste For Tea by Chef Kelly Lowes,
Raw Gourmet La Vie, recipe and photos.