A delicious, healthy alternative, without the caffeine. Loved by children and adults alike, the rich berry flavour blends with the carob and cashews, to give cake like non other.




Carob Cream:
1 cup Cashews
1 cup Soy milk (or alternative)
Rind of lemon or orange
1 Tbsp Carob powder
1 tsp Vanilla (optional)
1 Tbsp Sweetener

BLEND until smooth.


2 1/2 cups Water
2 cups Rolled oats
1/2 cup Sunflower seeds
1/2 cup Pumpkin seeds
1/4 cup Wholemeal
1/2 tsp Salt
1 Tbsp Carob powder
1 Tbsp Honey

BLEND until smooth.
BAKE in a waffle iron until cooked.


Cherry (or Berry) Sauce:
1 tin/jar Pitted cherries (or frozen berries can be used just as well)
1 heaped Tbsp (approx) Cornflour (or arrowroot)
PLACE cherries (with juice) or berries in a saucepan, cover with water, and bring to the boil.
MIX the cornflour with a little cold water till smooth.
POUR the cornflour mixture into the cherries and simmer till thickened.



PLACE one waffle on a plate.
SPREAD a layer of carob cream on top.
FOLLOW with a layer of the cherry sauce.
REPEAT layers until all the waffles have been used up.
POUR remaining carob cream over the top.
DECORATE with strawberries and mint leaves.
Alternatively this is a great recipe to use in a Tupperware Jel Ring (or the like).

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