food, recipes

Matcha Macadamia Trio

Matcha macadamia Trio top1200

Matcha Macadamia Trio
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? Please visit Chef Kelly’s new website www.rawgourmetlavie.com for more vegan raw food creations. You won’t be disappointed!

See the Video to help make this spectacular Matcha Macadamia Trio recipe!

Thank you Chef Kelly Lowes for including our www.ATasteforTea.com Blog, where we focus on bringing you quality matcha and helpful health information!  See accessories located at the bottom of this recipe.

Matcha Macadamia Trio_cake

Crust Ingredients:
2 cups chopped raw macadamia nuts
1 cup organic shredded coconut
20 pitted medium size dates
½ cup filtered water
¼ tsp. Himalayan salt
¼ tsp. vanilla extract
¼ tsp. fresh lemon juice
1 cup dehydrated spinach (equals 2 tbsp. powdered)
½ tsp. matcha ceremonial grade 
1 tsp. organic yakon syrup
¼ cup organic maple syrup
¼ cup melted extra virgin coconut oil
¼ tsp. organic spirulina powder

Directions:
Soak the dates in the filtered water for 1 hour. Pulse the macadamia nuts in a Breville food processor until they are chopped into small pieces.  Place the dates with the water into a Vitamix and blend until creamy smooth creating a date paste. Add ¼ cup of the date paste into the Breville with the nuts. Use the remaining date paste in another recipe of your choosing.  Add the remaining ingredients into the Breville as well. Pulse until evenly mixed. Take a 3” X 7” cake pan with a removable bottom and coat the inside with coconut oil. Take 1 cup of the crust and place it into the cake pan. Place the remaining crust onto a dehydrator tray with a teflex sheet. Take a round food press and flatten the crust evenly into the bottom of the cake pan. Place the covered pan into the refrigerator. Flatten the crust on the teflex sheet with a round food press. Place a teflex sheet over the top of the flattened crust and roll it out with a rolling pin. Straighten the edges with an angled spatula. Place it into the dehydrator at 115 degrees for six hours. Remove it from the dehydrator and flip it over onto another dehydrator tray without a teflex sheet. Continue dehydrating for another six hours.

Matcha Filling Ingredients:
1 ½ cups fresh coconut milk
1 cup Thai young coconut meat
¼ tsp. Himalayan salt
2 tbsp. maple syrup
1 tsp. matcha powder ceremonial grade 
2 ½ tsp. powdered ginger
¼ tsp. organic spirulina
¼ tsp. fresh lemon juice
1 cup fresh organic baby spinach
1 cup melted extra virgin coconut oil
2 tbsp. sunflower lecithin powder

Directions:
Place coconut meat, coconut milk, salt, maple syrup, matcha powder, ginger, spirulina, lemon juice, and baby spinach into a Vitamix. Using the tamper, blend until creamy smooth. Test it with your fingers for grittiness. Add the melted coconut oil slowly. Blend until evenly mixed using the tamper. Add the lecithin slowly, making sure not to over blend. Place the mixture into a bowl and set aside.

Coconut filling Ingredients:
1 ½ cups coconut milk
1 cup Thai young coconut meat
1 cup shredded organic coconut
¼ tsp. Himalayan salt
¼ tsp. lemon juice
¼ tsp. vanilla extract
2 tbsp. organic maple syrup
¼ cup filtered water
1 cup melted organic coconut oil
2 tbsp. sunflower lecithin powder

Directions:
Place the coconut milk, coconut meat, salt, lemon juice, vanilla extract, water and maple syrup into a Vitamix. Blend until creamy smooth. Add the shredded coconut and blend for another minute. The blend will be slightly gritty.  Add the melted coconut oil slowly; using the tamper to make sure it is evenly incorporated. Add in the lecithin slowly. Blend until evenly incorporated. Do not over blend.

Note: There are two cake designs to choose from, now that you are ready to fill the cake pan. The first design is the swirl with the matcha heart chocolates using a Mercer plating tool. The second design is the circular with the half circle matcha chocolates.

slice of cake
slice of cake+
Begin by removing the crust in the pan from the refrigerator. Pour a layer of green matcha filling over the crust about ½ inch thick. Pour some coconut filling on top of that and refer to the video for either the swirl or the circle design. Keep repeating the pattern until the cake pan is approximately ¾ full. Tap the cake pan on the counter several times to remove the air bubbles inside the cake. Take the remaining filling and pour it into two separate containers. Refrigerate overnight.

Matcha Chocolate Ingredients:
2 cups shaved organic raw cacao butter
2 tbsp. sun warrior protein powder
¼ tsp. pink Himalayan salt
½ cup xylitol powder
1/3 cup chopped cashews
1 tbsp. matcha ceremonial grade
1 tbsp. dehydrated organic spinach powder

Directions:
Take a squirt bottle. Place two pieces of parchment paper on two dehydrator trays. Take two chocolate molds. I used the hearts and circle molds. Take ¼ cup of macadamia nuts and chop them into small pieces. Take 2 tsp. of matcha powder and place in a small bowl. Sprinkle some matcha powder into each section of the molds. Place a little bit of the macadamia nut pieces into each section as well.

Place the xylitol into a dry Vitamix container. Grind it into pure powder with no granules. Place all of the ingredients into a Vitamix and blend. Use a tamper to help the machine so that it does not overheat. Blend until the chocolate turns to liquid. Use a laser thermometer while blending. It needs to reach 42 degrees of heat. When it reaches 42 degrees, place it into a stainless steel bowl. Don’t try to use the chocolate on the side of the Vitamix container. It is not tempered. After placing the chocolate from the Vitamix into a bowl, use a spatula to mix and stir the chocolate. It will decrease in temperature to 31.5 degrees. Pour the chocolate into the squirt bottle. Fill up the candy molds with the matcha chocolate. Tap the candy mold on the counter to remove the air bubbles inside the candy. Take the dehydrator trays with the parchment paper. Take the squirt bottle and make designs of chocolate on each of the trays. Put the trays into the refrigerator for 40 minutes.

Matcha Glaze Ingredients:
½ cup Irish Moss paste
½ tsp fresh lemon juice
¼ cup organic maple syrup
½ tsp. matcha powder ceremonial grade
¼ tsp. organic spirulina powder
¼ cup filtered water

Directions:
Place all of the ingredients into a Vitamix and blend until creamy smooth. Pour it into a squirt bottle. Cover the bottle and place into the refrigerator.

Decoration of Cheesecake:
Take a cake turntable. Take some pastry bags. Take a Wilton 1M tip and another tip of your choice. Half open the side of the cake pan. Gently run a thin knife between the side of the cake and the side of the pan. Remove the side of the pan. Take a cake spatula and place the cake on a decorative plate, separating the cake from the bottom of the pan. Place the plate onto the cake turntable. Remove the containers from the refrigerator with the filling. Let them set on the counter for about 20 minutes to soften. Place the softened filling into the pastry bag. You can decorate with either the white or green. Take a decorative triangle and decorate the side of the cake. Refer to the video. Place flowers all the way around the outer edge of the cake top. Place one of the chocolates on top of each flower all the way around the cake. Take the designs of chocolate that are on the dehydrator trays. Remove the trays from the refrigerator and place a piece of chocolate on the center top of the cake. Refer to the video for directions. Finally place some matcha powder into a sifter. Using the sifter, sprinkle the top of the cake with matcha powder.

Cookie Ingredients:
Take the dehydrated crust from the dehydrator. Cut it into 2” squares. Take some filling and fill up a pastry bag. Take a decorative plate and a plating tool. Refer to the video. Make a design on the decorative plate using the squirt bottle with the matcha glaze from the refrigerator.  Refer to the video for directions. Place three cookies on your design. Take the pastry bag and make a flower on top of each cookie in the center of the cookie. Sprinkle the plate with some matcha powder. Refer to the video for instructions. Makes 25-30 cookies.
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Cheesecake and Cookies will last 3 to 4 days in the refrigerator. Will last 1 month in the freezer. Cut up and wrap each slice separately.products shot
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Created by Chef Kelly Lowes for A Taste for Tea.
Recipes, photos, videos.
All rights reserved.

Chef’s Accessories and special ingredients:
Breville Food Processor and Vitamix

Himalayan Salt and Organic Virgin Coconut Oil (a good price)

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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.