Chocolate Matcha Creme Crunch

Matcha 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 (culinary baking & beverages from My Matcha Life)
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 whole 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 out onto the dehydrator sheet. There should be approximately 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.

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 melted organic coconut oil

Directions:
Place coconut, salt, lemon juice, maple syrup, and vanilla into a Vitamix. 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 of the mixture out. Pour into an air tight container and place it into the refrigerator. Let it set overnight in the fridge.

Assembly:
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 until all of the glasses are filled.

This recipe is best when eaten the first day of assembly. The mousse frosting will soften the crunchiness of the matcha crunch if left for more than a day. But it will still be delicious regardless and will last 3 days.

The shelf life for each recipe is as follows:
Chocolate Florets will last 5 to 7 days in the refrigerator and 1 month in the freezer.
The Coconut Mousse Frosting will last 3 to 5 days in the refrigerator and 1 month in the freezer.
Matcha Crunch will last 5 to 7 days in the refrigerator and 1 month in the freezer.
You will have extra Matcha Crunch, so use the extra matcha crunch for other recipes or snacking just by itself.