Raspberry Matcha Cream Cake

Frosting Ingredients:
2 cups young coconut meat
1 tbsp. lecithin granules (grind to powder in coffee grinder)
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
½ cup agave
¼ tsp. vanilla extract
½ tsp. apple cider vinegar
½ tsp. matcha powder(Barista’s Matcha from My Matcha Life)

Directions:
Place the coconut meat, salt, agave, vanilla, apple cider vinegar, and matcha powder into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add in the lecithin powder and the coconut oil. Blend until evenly distributed. Make sure not to over blend. Remove from the blender and place the mixture into an air tight container. Refrigerate overnight.

Directions:
Place the dates into a measuring cup. Submerge the dates in filtered water for 15 to 20 minutes. Pour the water into another measuring cup and save 1/8 cup of water. Pour the dates into a high speed blender. Add the salt and water to the dates. Blend until creamy smooth. This makes ½ cup of date paste.

Crust Ingredients:
2 cups organic unsweetened coconut flakes
1 cup organic lucuma powder
½ cup date paste
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
1 tsp. vanilla extract

Directions:
Place the coconut flakes, date paste, lucuma, salt, coconut oil, and vanilla into a Cuisinart. Mix, making sure to scrape the sides down with a spatula, until it forms a ball. Do not over mix. It will ruin the texture if you do. Take a 7” X 3” spring form pan with a removable bottom. Coat the pan with coconut oil lightly. Take the crust mixture and place into the center of the pan. Even the crust out in the pan with your fingers. Then use a round molding press to make sure that the crust is evenly distributed in the bottom of the pan. Make sure the crust is firmly pressed down so there are no gaps in the pan bottom or sides. Place the pan into the refrigerator while making the filling.

Filling Ingredients:
2 cups soaked raw cashews (soak them for 2 hours in filtered water prior to use)
¼ cup filtered water
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
½ tsp. apple cider vinegar
3 tbsp. xylitol powder
25 drops of raspberry medicine flower extract
2 tbsp. lecithin granules (grind to powder in a coffee grinder)
¼ tsp. Barista’s Matcha from My Matcha Life.

Directions:
Drain the cashews in a strainer. Place them into a high speed blender. Add the water, salt, vinegar, xylitol, raspberry extract to the cashews and blend until creamy smooth. Test with your fingers to make sure it isn’t gritty. Turn the blender on low and slowly add the lecithin powder and the coconut oil. Remove the mixture from the blender and place it on top of the crust inside the spring form pan. Take an angled icing knife and even it out as much as possible. Make the top as flat as you can. Take the round press and press down making sure that there are no gaps and the filling is all nice and even. Take the Matcha and gently sprinkle the top of the cake with it. Take a skewer and swirl the matcha into the top evenly, producing a marbling effect. Cover the pan with tin foil and place it into the refrigerator overnight.

Directions:
Remove the cake from the refrigerator and set the pan on a chopping block. Open up the lock on the pan side half way. Take a thin knife and run it around the side of the cake to loosen it from the side of the pan. Remove the pan side carefully. Take a cake spatula and separate the cake from the bottom of the pan. Place the cake on a rotating cake tray. Take a angled spatula and go around the sides to smooth it out. Press some matcha powder along the side of the cake filling with your fingers. Once you have the powder evenly around the side, take the cake spatula and smooth the side out again gently.

Place the matcha powder on a plate. Turn the freeze dried raspberries into a powder between your fingers and place on a plate. Chop the pistachios into small pieces. Roll 16 medium to large fresh raspberries and gently roll them in the Matcha powder, coating them evenly. Set them aside. Take the frosting out of the refrigerator. Set it on the counter for ½ hour to soften. Take a pastry bag with a Wilton 1M tip and fill the bag halfway with frosting. Make a row of large florets around the top edge of the cake. This will approximate 16 flowers. Take the raspberry powder and sprinkle each of the flowers. Make sure that this does not get on the top of the cake or down the sides. You only want this powder on each of the flowers. Place the coated fresh raspberries one by one on each flower. Center each berry on top of one flower. Take the pastry bag and fill it half way with frosting. Take a cake spatula and remove the cake from the rotating tray and place it on a decorative plate. Place a row of large flowers around the base of the cake. Sprinkle those flowers with the raspberry powder. Take some matcha powder and sprinkle the top of the cake with a small amount. Sprinkle the plate with some matcha powder and with some pistachios. Refer to the photo if needed.

Will last 3 to 5 days stored in the refrigerator. Will last up to 1 month in the freezer.