RAW Carob Mousse Cake

Our family has been truly blessed in being able to spend 5 weeks on such a beautiful island as FIJI. We enjoyed eating the plentiful supply of coconuts, papaya, pineapples and bananas. As a 'treat' we made some YUMMY raw cakes.

This raw cake I make often in Australia - all the ingredients are easy to come by.

Base:

1 1/2 cups Almonds

1 1/2 cups Dates, chopped

Place almonds and dates into a food processer and process for a few minutes until well combined and sticking together. If your dates are too dry, add 1/2 - 1 tsp to the mixture and continue to process.

Press the mixture into a 9"x9" dish and set aside.

Carob Mousse:

2 cups Coconut flesh (fresh from the coconut which should be soft and easy to scoop out) *

2 cups Coconut juice (fresh from the coconut)

1 cup Cashews, soaked for 4 hours

¾ cup Coconut oil

½ cup Agave nectar

1 cup Carob powder (light in colour)

1Tbs Vanilla extract

2 Medjool dates, pitted (optional)

Place all ingredients into a high speed blender and blend well for a few minutes. Scrape down the sides of the jug if need be. Continue to blend until smooth and creamy.

Pour on top of the prepared base and spread out evenly. Cover with cling wrap and place in the fridge overnight or for 8 hours.

Living Waters Mission School garden


Just a quick REMINDER that it is time to head to our gardens and prepare for our summer crops. Our family has been busy this week preparing plots, planting and digging up a 'brand new' garden the length of our home. We are all very excited to have more room this year to plant rockmelons and watermelons and other goodies. Keep tuned for further report on our summer gardens!

* NOTE - You can purchase fresh coconuts from Thailand in most Coles or Woolworth supermarkets for anywhere between $2-$3 each. They are white and look like a pyramid shaped ball :o)

'O taste and see that the LORD is good: blessed is the man that trusteth in him.'      Psalm 34:8

By Melissa Awde