Creamy Coffee Macadamia Trifle

Crust
Ingredients:
1 cup organic shredded unsweetened coconut
20 medium Deglet Noor dates (Hadley)
¼ cup filtered water
¼ tsp. pink Himalayan salt
2 tbsp. freshly ground coffee
1 ½ cups chopped Macadamia nut (small pieces)
¼ tsp. organic vanilla powder
20 drops coffee Medicine Flower Extract

Directions:
Place the dates and the filtered water in a measuring cup. Soak for an hour. Place the water and dates into a Vitamix. Add salt, coffee, vanilla powder, and the coffee extract to the container. Blend until creamy smooth. Place the macadamia nuts into a Cuisinart and pulse until you have fine to small pieces. Take a mixing bowl and place the nuts into it. Place the ingredients that are in the Vitamix into the mixing bowl with the nuts. Mix them all together by hand. Take a 7” X 3” cake pan with a removable bottom. Coat the inside of the pan with melted coconut oil. Take 1 cup of the crust ingredients and press it down tightly and flatly with a food press. Cover the pan and set aside. Take the remaining crust and place it onto a chopping block with a teflex sheet. Place another teflex sheet over the top of the crust and roll it out flat with a rolling pin. Form the sides into a square with a flat cake spatula. Place the teflex sheet onto a dehydrator tray. Cover the tray with foil and place it into the refrigerator overnight with the trifle.

Coffee Macadamia Filling
Ingredients:
1 8oz. jar of Macadamia Butter
2 cups Thai young coconut meat
1 13.66oz. can Thai young coconut milk
¼ tsp. pink Himalayan salt
¼ cup organic maple syrup
30 drops coffee Medicine Flower extract
¼ tsp. vanilla powder
1 cup melted coconut oil
2 tbsp. sunflower lecithin

Directions:
Place the nut butter, coconut meat, coconut milk, salt, maple syrup, coffee extract and vanilla powder into a Vitamix. Blend with a tamper until the mixture is creamy smooth. Test it with your fingers to make sure there is no grittiness. Slowly turn the Vitamix on low and add in the coconut oil. Make sure it is mixed in evenly using a tamper. Add the sunflower lecithin and blend it until evenly incorporated. Pour this mixture into the cake pan. Tap it repeatedly on the counter until all of the air bubbles are removed. Cover the pan and place it into the refrigerator overnight. Take the remaining filling and place it into an airtight container in the refrigerator overnight.

Coffee Leather Florets
Ingredients:
2 cups Deglet Noor dates (Hadley)
½ cup filtered water
¼ tsp. pink Himalayan salt
¼ tsp. vanilla powder
2 tbsp. freshly ground coffee
2 tbsp. filtered water
½ cup organic cacao powder

Directions:
Soak the dates in the ½ cup of filtered water for 2 hours. The dates will absorb all of the water. Place the dates into a Vitamix. Add the remaining ingredients to the dates. Use a tamper and blend until creamy smooth. Take a dehydrator tray with a teflex sheet. Place the ingredients onto the teflex sheet. Spread the leather out into an even square with an angled icing spatula. Take the wavy side of the decorating triangle and place it down toward the sheet at one end of the leather. Move the edge of the triangle in a small wavy motion as you work your way down the square of leather. Place the tray into the dehydrator for 8 hours at 115 degrees.

Coffee Chocolate Ganache
Note: Prepare this on the day of assembly
Ingredients:
½ cup organic cacao powder (Living Tree Community Foods)
½ cup organic maple syrup
¼ tsp. Himalayan pink salt
¼ tsp. Vanilla powder (Living Tree Community Foods)
15 drops of coffee Medicine Flower Extract
¼ cup melted coconut oil

Directions:
Place the cacao powder, maple syrup, salt, vanilla powder, and medicine flower extract into a Vitamix. Blend until creamy smooth using the tamper. Turn the Vitamix on low and add in the coconut oil. Blend until evenly incorporated.

Assembly Directions:
Take a round food cutter and cut the end of the crust that you placed into the refrigerator into 3 round cookies. Set aside. These are for the top of the trifle. Place the remaining crust back into the refrigerator.

Take the coffee leather and place it onto a chopping block. Cut one of the strips away from the leather with the paring knife. Starting in the center of the strip, vertically cut the wave open from the center of the strip through the outer edge of the wave. Repeat this all the way down the strip until all of the waves are opened up. Refer to the photo. After making the cuts to open the waves up, roll the strip up into a roll from the bottom. After making the roll, pinch the side of the leather together at the bottom of the roll to stick it together and stabilize the roll. With the other hand, fan the waves out so that they form a pin wheel on the top like a flower. Refer to the photo if needed. Make 3 of those and set aside.

Remove the trifle from the refrigerator, open up the side of the pan half way and take a thin knife and run it around between the side of the trifle and the pan. Remove the side of the pan all the way. Place the trifle with the bottom of the pan still intact on the cake turntable. Take an angled spatula and smooth the side of the trifle while turning it around. Make sure that the top is flat and perfect as well. Take the decorating triangle and use the side with the wave pattern. Refer to the photo. While turning the cake table with one hand, press the wavy side of the triangle into the side of the trifle and then let it go for about an inch and a half flat. Then press in again and repeat the procedure all the way around the trifle so that a wave pattern is formed. Refer to the photo if needed. Place the trifle back into the refrigerator while decorating the plate.

Place the white plate on the turntable. Fill the pastry bag with the Wilton 2 tip half full of the chocolate ganache. Take a cup and set it next to the turntable. You will need it to set the pastry bag in so that the chocolate doesn’t go everywhere. Make a 4 to 5 inch circle in the middle of the plate with the chocolate. Keep repeating the same circle 6 to 8 times. Take a fork and drag the chocolate from the circle out to the edge of the plate. Do this all the way around the plate. Refer to the photo if needed. Take the remaining coffee cream from the refrigerator. Take a clean fork, dip it into the cream and drag it over the chocolate in the same direction. Do this all the way around the plate. Refer to the photo if needed. Set the plate into the refrigerator for 15 minutes for the chocolate to harden. Remove the trifle and the plate from the refrigerator.

With a large cake spatula, lift the trifle from the bottom of the pan and place it in the middle of the plate. Place the plate on the rotating turntable. Remove the crust from the refrigerator and slide it onto a chopping block. Take a round food cutter and cut 3 rounds out of one end of the square. Place the 3 round crust molds that you cut out on the center top of the trifle in a line. Set the chopping block with the crust aside.

Take the Russian tip and place it into a pastry bag. Take the remaining filling out of the refrigerator and fill the pastry bag half full. Place the triangular shape down facing the top of the trifle. You will have to squeeze the filling out in a continuous rippling motion in order to create the leaf. Refer to the photo if needed. You will place one leaf on either side of the round crust molds that you just placed on the top of the trifle. Refer to the photo. Take the pastry bag with the ganache from the cup and fill it with more ganache. Place dots down the center of each leaf. Place the 3 flowers that you made from the leather in the center of the round crust molds. Refer to the photo.

The trifle will last 3 to 5 days in the refrigerator and up to 1 month in the freezer

Note: The following recipe is added as a suggestion for use of the remaining ingredients.

Creamy Trifle Cookies
Directions:
Cut the remaining crust into small even squares with a square food cutter. Place the squares onto a dehydrator tray with a teflex sheet. Dehydrate for 8 hours at 115 degrees. Turn them over after 4 hours of dehydration and complete the 8 hours. Remove them from the dehydrator. Take the ganache from the refrigerator and place it into a measuring cup. Place the measuring cup into a pan with some water in it. Double boil it until it melts. Take a pastry tip and place it into a pastry bag. Fill the pastry bag with the coffee cream filling and place a floret on top of the crust squares. Decorate with the chocolate ganache.
Makes 14 cookies
Will last 3 to 5 days in the refrigerator. Will last up to a month in the freezer.