Whole Life Magazine

December 2013/January 2014

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RECIPES Recipes by Matt & Janabai Amsden Chocolate Decadence W hen it comes to living foods, coastal Angelenos know where to go—a tiny storefront on Main Street in Santa Monica. This is the home of Euphoria Loves RAWvolution Café, run by Matt and Janabai Amsden, who have been dishing up delicious raw eats for close to a decade in Southern California. Their first collection of recipes was published in 2006, now followed by The RAWvolution Continues. Here they share two favorite chocolate dessert recipes: Chocolate Ganache Cake and a perennial forbidden indulgence reimagined— Chocolate Chip Cookie Dough. Chocolate Chip Cookie Dough Balls Rich, buttery coconut cream balls, with cacao nibs and maca. "Cheaper And Healthier Than Bottled Water!" MULTIPURE WATER FILTERS 1 c coconut butter ½ c coconut nectar 2 tbsp cacao nibs 2 tbsp maca powder Combine all ingredients in a bowl and knead the mixture by hand. Refrigerate until somewhat hardened, about 20 minutes. Scoop out 2 tablespoons and roll into a ball by hand. Use coconut oil on your hands to make the rolling smoother, if necessary. Continue rolling to make 11 more balls. (Makes approximately 12 balls) Chocolate Ganache Tort This dark chocolate cake was created in heaven by raw pastry chef Krisztina Agramonte to be enjoyed one small slow bite at a time. For the torte crust ½ c cacao nibs ¼ c coconut sugar Pinch of sea salt Pinch of vanilla bean powder For the torte filling 8 c raw cashews 2 c coconut nectar 2 c almond milk 2 c cacao powder ½ tsp vanilla bean powder ¼ tsp ground cinnamon 1/8 tsp grated nutmeg 1 c coconut oil 1 ½ c melted cacao butter To make the crust: In a high-speed blender blend all of the ingredients into a semicoarse powder. Sprinkle the crust generously into the bottom of a 9-inch springform cake pan. To make the filling: In a high-speed blender, combine all of the ingredients except the coconut oil and melted cacao butter and blend until smooth. Add the coconut oil and cacao butter only after the other ingredients are well blended and blend again. Pour the filling into the springform pan and place in the freezer. If you have any crust mixture remaining, use some to decorate the top of the cake. Torte will be completely set up and ready to serve in 12 hours. We also have under sink models and reverse osmosis systems. NSF Certified To Reduce More Than 60 Contaminants! Lifetime Warranty! Money Back Guarantee! WhatsTheBestWaterFilter.com Authorized Multipure Independent Distributor #424611 Download current and back issues of Whole Life Times at www.wholelifemagazine.com Copyright © 2013 by Matthew Amsden and Janabai Owens-Amsden, authors of The RAWvolution Continues published by Atria Books, a division of Simon & Schuster, Inc. december/january 2013 -'14 WLT-DEC-JAN-11-24-10pm.indd 19 19 11/24/13 10:34 PM

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