food, recipes

Heavenly Coconut Cherry Cheesecake

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Heavenly Coconut Cherry Cheesecake
from Chef Kelly Lowes, Raw Gourmet La Vie
If you been enjoying some of our many special matcha recipes, created for

A Taste for Tea by the amazing Chef Kelly Lowes, then you will recognize this special Holiday Creation with little matcha Christmas trees for what it is- another phenomenally delicious and highly creative raw food specialty that hits new levels as a healthy gourmet delectable!

In this recipe you will find 6 different recipes that are the components to create this masterpiece. Allow yourself preparation time to gather all the ingredients, and time to make each recipe. If you do this and go step-by-step, you will be able to do it just like a Master Chef!


Crust Ingredients:
1 7oz. bag unsweetened organic coconut flakes
¼ tsp. pink Himalayan salt
¼ cup organic maple syrup
1 tsp. fresh lemon juice
½ cup melted organic coconut oil
Take a 7” x 3” tart pan with a removable bottom. Coat the inside of the pan with coconut oil. Place the coconut flakes into a large Cuisinart. Pulse them until they turn into small pieces. Add the salt, maple syrup, and lemon juice to the Cuisinart. Pulse until evenly mixed. Scrape the sides down with a spatula. Evenly pour the melted coconut oil into the Cuisinart and pulse that until evenly mixed. Take out 1/8 cup of the crust and set aside.  Place the remaining mix into the tart pan. Press it down evenly with a food press. Make sure the crust is flat, even, and solid. Take the batter that you set aside and form a large cookie for yourself. Place it in the refrigerator to snack on whenever you choose. Place the tart pan into the refrigerator to set while you are preparing the filling for the cheesecake.
Cheesecake Ingredients:
2 cups Thai coconut meat
1 can 13.66 oz. Thai coconut milk
¼ cup organic maple syrup

¼ tsp. pink Himalayan salt
30 drops Black Cherry medicine flower extract
1 cup organic melted coconut oil
3 tbsp. sunflower lecithin powder
Place the coconut meat, coconut milk, maple syrup, salt, and black cherry extract into a Vitamix. Blend until creamy smooth. Make sure the mixture is not gritty by testing it with your fingers. Turn the setting to low and add in the melted coconut oil. Use a tamper to make sure the oil is evenly mixed in. Slowly add the lecithin and blend until evenly distributed. Do not over blend. Take the tart pan out of the refrigerator. Pour the cheesecake into the tart pan. Tap the pan on the counter to get rid of any trapped air bubbles. Cover the pan with foil and place it into the refrigerator overnight.
Cherry Fruit Roll Ingredients:
1 cup medium dates
1 cup filtered water

1 16 oz. bag of frozen pitted cherries (Trader Joe’s)
¼ tsp. pink Himalayan salt

Soak the dates in the filtered water for 30 minutes. Pour the dates with the water into a Vitamix. Turn the setting to high and blend until creamy smooth. Use the tamper to make sure everything is blended together. Add ¾ cup of the thawed cherries and salt and blend them in with the dates. Save the remaining cherries in an airtight container and place them into the refrigerator for future use.  Take a dehydrator tray with a teflex sheet. Pour the batter onto the tray and even it out with a spatula. Place into the dehydrator at 115 degrees for 8 hours.

Cherry Chocolate Ganache Ingredients:
1/3 cup cherry juice from the bag of cherries in the previous recipe
1 cup medium sized pitted dates
1 cup water
¼ tsp. Himalayan salt
¼ cup organic maple syrup
30 drops Black Cherry Medicine Flower Extract
½ cup organic cacao powder

Soak the dates in the filtered water for 20 minutes. Drain the water off of the dates leaving ¼ cup of water still on the dates. Place the mixture into a Vitamix. Add the cherry juice, salt, medicine flower extract, and maple syrup. Blend until creamy smooth. Test for grittiness with your fingers. Add the cacao powder to the Vitamix and blend it in evenly. Place the mixture in an airtight container and place it into the refrigerator with the cheesecake.

Matcha Raw Chocolate Christmas Trees_CU

Matcha Raw Chocolate Christmas Trees

Matcha Raw Chocolate Ingredients:
1 tbsp. ceremonial grade matcha 
2 cups raw organic cacao butter
1/3 cup raw chopped cashews
2 tbsp. Sun Warrior Protein Powder
¼ tsp. pink Himalayan Salt
½ cup Xylitol powder

Note: This chocolate is tempered. You will need a few supplies to create the chocolates. You will need a Vitamix, a dedicated chopping block for chocolates only, a plastic spatula, 1 HDE infrared thermometer, a plastic squeeze bottle, and a Christmas tree candy mold.

NOTE: Make sure that all of the equipment is completely dry and that there is absolutely no moisture anywhere. It will ruin the chocolate.

Shave the cacao butter with a large knife. Place the slivers into a measuring cup until you have reached 2 cups. Place the cacao butter into a Vitamix along with the protein powder, matcha powder, salt, and cashews. Take the xylitol and place it into a dry container that goes with the Vitamix. Blend until it becomes a fine powder. Pour the powder into the Vitamix with the rest of the ingredients.  Turn the Vitamix on high and work the mixture vigorously with the tamper while the Vitamix is on high. Then turn the Vitamix off and scrape down the sides with a spatula, making sure that the chocolate is pushed toward the center. Turn the Vitamix back on high and continue working with the tamper. Within 2 minutes, the chocolate will turn to liquid. After it turns to liquid, use the thermometer to take its temperature. After it reaches 42 degrees Fahrenheit, stop blending. Pour the chocolate into a large stainless steel bowl. If there is untampered chocolate on the side of the blender of the Vitamix, do not try to use it. Leave it there. Take a clean, dry spatula and whisk the chocolate in the bowl. Do not forget to include the chocolate on the sides of the bowl. After it reaches 31.5 degrees Fahrenheit, stop whisking it. Place the candy mold onto a dehydrator tray. Pour some chocolate into a squeeze bottle and fill up the candy mold.  Place the tray onto a dehydrator tray into the refrigerator for 20 minutes. Remove the candies from the refrigerator and pop the candies out of the molds. Place them on a covered plate and put them back into the refrigerator overnight.

Fruit Roll Garnish:
Remove the fruit roll from the dehydrator. Peel it off of the teflex sheet and place it onto a chopping block. Remove the cherry chocolate ganache from the refrigerator and place it on the counter to set. Take a round culinary food cutter of medium size. Cut a circle out of the fruit roll. Pinch the center of the circle together with your fingers and fan out the top of the floret with the other hand. Do not spread the top of the floret too much because you will be setting it into the top of the cheesecake. Repeat the procedure until you have made 10 cherry fruit roll florets.

Finishing Garnish Ingredients:
¼ cup raw chopped pistachios
¼ cup dried black cherries
2 mint florets

Remove the cheesecake from the refrigerator. Take a decorative plate and set it aside

Materials For Cake Decorating:
1 cake turntable
1 cake lifter
1 cake icing spatula
1 plastic squeeze bottle
1 cake decorating triangle

Gently open up the side of the tart pan. Remove the side. Let the cake sit at room temperature for about 15 to 20 minutes. Take a cake lifter and remove the cheesecake from the bottom of the tart pan. Place the cheesecake onto the turntable. Take the triangle and use the wavy pattern side of the triangle. Press it into the side of the cake approximately 20 times per inch. You will have a grooved pattern around the sides. Refer to the photo if needed.

Take ¾ of the cherry chocolate ganache and cover the top of the cheesecake with it. Place the remaining ganache into a plastic squeeze bottle. Take the cake icing spatula and smooth out the top of the cheesecake evenly. Take the florets and alternate them around the outside top edge of the cheesecake with some cherries. Refer to the photo. Place a stack of two florets in the top center of the cheesecake. Take 4 Christmas tree candies and place them around the florets in the top center of the cake. Gently push them down into the top so that they stand upright around the center florets. Fill in the sides between the Christmas tree chocolates with the ganache so that the space between the trees and the center florets is hidden. Place the mint florets into the top center floret of the cheesecake. Take the squeeze bottle and make a circle of ganache dots around the outside edge of the cheesecake. Place the bottoms of the Christmas tree chocolates into the ganache dots so that they will stand upright around the cheesecake on the plate. Sprinkle the top of the cake in between the center floret and the outside row of cherries and florets with chopped pistachios and dried cherries. Sprinkle the remaining pistachios and cherries around the bottom outside edge of the cheesecake. Refer to the photo as needed.

Will last 3 to 5 days in the refrigerator if covered.
Will last a month in the freezer.

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Created for A Taste For Tea by Chef Kelly Lowes,

Raw Gourmet La Vie, recipe and photos.

Chef Kelly favorites:
Cuisinart Food Processor, Himalyan Pink Gourmet Salt, Vitamix

Filed under: food, recipes


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.