Morning Matcha Raspberry Custard

Ingredients:
½ organic chia seeds
½ tsp. apple cider vinegar
1 cup frozen raspberries
20 drops raspberry medicine flower extract
1/8 cup raspberry freeze dried powder
1 large bunch mint leaves (use the tops only)
1 6oz. container fresh raspberries

Directions:
Place the coconut milk, maple syrup, salt, matcha, spirulina, cinnamon, apple cider vinegar, and medicine flower extract into a Vitamix. Blend until creamy smooth. Slowly add in the chia seeds and coconut oil. Blend in evenly and quickly so the chia seeds do not get broken. Take a cake pan 5 ½ X 5 ½ X 3 with a removable bottom. Coat the inside of the pan with some coconut oil. Remove the custard from the blender using a spatula. Pour it into the cake pan. Cut up the frozen raspberries into medium sized pieces.  Take the frozen raspberries and swirl them into the pan with a skewer. Cover the pan with tin foil and place it into the refrigerator for 2 hours. Take the freeze dried raspberries and break them up with your fingers into powder. Set aside. Remove the cake pan from the refrigerator. Loosen the side of the pan and run a thin knife around the side between the custard and the side of the pan. Make sure the custard is loosened before removing the side of the pan. Take a cake spatula and remove the custard from the bottom of the pan. Place on a decorative plate. Take fresh raspberries and place them all around the bottom edge. Place some in the shape of a cross in the center on the top. Take some mint flowers and place them in the four corners of the cross. Refer to the photo if needed. Evenly distribute the mint flowers in between every two raspberries around the bottom of the custard. Sprinkle the raspberry powder over the top of the custard and the sides of the plate.