For the Filling
2 ½ cups shredded coconut
6 tablespoons coconut oil
6 tablespoons coconut nectar
1 teaspoon vanilla bean powder
1 teaspoon liquid chlorophyll
6-8 drops food-grade
peppermint essential oil
pinch of sea salt
For the Icing
1 cup fresh coconut meat
3 tablespoons coconut nectar
dash of liquid chlorophyll
2 cups basic melted chocolate
To make the filling, in a mixing bowl, mix all the ingredients by hand until evenly mixed.
To make the icing, in a high speed blender, combine all of the ingredients except the
melted chocolate and blend until smooth.
Use the lid of a 32-ounce mason jar to form the patties to a consistent size: Place
a piece of plastic wrap inside the lid and fill the lid with the patty filling. Pop out the
patty using the plastic wrap. Place the patty on a baking tray covered with wax paper.
Repeat to make about 19 more patties. Place the patties in the freezer for 15 to 20
minutes to give them time to solidify.
Dip one side of each patty in the melted chocolate and place, chocolate side up, on
the baking tray. Return the patties to the refrigerator to harden, 30 minutes. Repeat to
coat the other side of each patty. Refrigerate again to harden.
Spread a thin coat of icing on top of the patties. Refrigerate one final time to set the
icing. Store the patties in the refrigerator until ready to serve.
Janabai Owens-Amsden, co-creator of Santa Monica's Rawvolution Cafe is a practicing yogi and mother of twin boys and recently co-authored
The Rawvolution Continues (published by Simon & Schuster, 2013) with her husband and co-creator of Rawvolution Cafe. She is looking forward to
sharing raw vegan treats at Thanksgiving with her family. ELRCAFE.COM
MAKES AROUND 20 PATTIES.
Basic Chocolate Recipe
1 cup cacao butter
2 ½ cups cacao butter
1 cup coconut nectar
1 tablespoon vanilla bean powder
pinch of sea salt
Melt the cacao butter by placing it in
a dish surrounded by hot water or in
your dehydrator. Blend the melted
cacao butter with the cacao powder,
coconut nectar, vanilla bean powder,
and salt in a high speed blender.
Use while still warm.
Variation: Add an extra 1/2 cup of
cacao powder for darker chocolate.
MAKES 2 SERVINGS
6 cups baby greens or mesclun mix
1 avocado, sliced
2 medium tomatoes, chopped
¼ cup raw black olives, chopped
¼ cup whole-leaf dulse, torn into bite-sized pieces
¾ cup Garlic Cream Dressing (see opposite page)
In a large salad bowl, toss the greens with the avocado, tomatoes, olives, and dulse.
Mix in the Garlic Cream Dressing or serve it on the side.