Part 13 (1/2)

1 cup young coconut meat Water, enough to blend into thick topping 1 tablespoon raw agave nectar Blend all the ingredients in a Vita-Mix. Spread icing on cake. Decorate with fruit slices and nuts.

Serves 12.

Un-Chocolate Cake.

CRUST:.

Combine the following ingredients, mixing well: 1 cup nuts, ground 1 cup raisins 1 cup raw carob powder 1 cup prunes, soaked 12 hours and ground 1 tablespoon oil 1 teaspoon Frontier brand b.u.t.terscotch flavor 1 teaspoon vanilla 1/2 teaspoon nutmeg or Nama Shoyu soy sauce Peel from 4 tangerines, well ground Form into one-inch layer on a flat plate. Spread ground prunes between layers (form as many layers as you want).

TOPPING:.

Blend the following ingredients well; add water with a teaspoon if needed: 1 cup ripe avocado meat 1 teaspoon olive oil 3 tablespoons raw agave nectar Juice of 1 medium lemon 1 teaspoon vanilla 45 tablespoons raw carob powder Spread evenly over the crust, or squeeze using a decorating bag. Garnish with fruits, berries, and nuts. Chill.

Serves 12.

Sergei's Amazing Truffles.

1 cup walnuts 1/2 cup of your favorite pitted dates 1/4 cup young coconut water 4 tablespoons raw carob Blend the walnuts and dates in a food processor until the mixture is smooth.

Mix the carob and coconut water. Shape the mixture into small b.a.l.l.s and roll in carob. Decorate with your favorite fruit.

Makes 8-12 truffles.

Alla's Cranberry Scones.

2 cups grated apples 2 cups carrot pulp, left over from making carrot juice 2 cups raisins or chopped dates 2 cup cranberries (fresh or dry) 1 cups almonds, ground 1 cup flaxseed blended with 1 cup water 2 tablespoons raw agave nectar 3 tablespoons olive oil Mix with hands. You have to experiment to get the consistency desired. Drop by spoonfuls onto teflex sheets. Dehydrate at 105115 for several hours: approximately 4 hours on one side, then flip and dehydrate for 3 hours on the opposite side.

Makes 24 scones.

Sergei's b.u.t.ternut Squash Cookies.

4 cups peeled b.u.t.ternut squash, chopped into medium-sized chunks 1 cup raisins Juice of one orange 1/2 teaspoon nutmeg 1 teaspoon cinnamon 3 tablespoons raw agave nectar Blend the chopped squash in a food processor and transfer into a bowl. Next blend the raisins and the orange juice in a food processor and add to the squash mixture. Add the rest of the ingredients to the bowl and mix thoroughly.

Use an ice-cream scoop and scoop the mixture onto a dehydrator tray. Flatten each cookie to a thickness of one inch. Set the dehydrator for 105 and leave in 1215 hours.

Makes 711 cookies.

Sesame Cookies.