Carob Bavarian Cream - cooking recipe

Ingredients

2 Tbsp. kosher gelatin (unflavored)
3/4 c. cold water
1 c. boiling water
1 c. raw cashews or almonds
1/4 c. honey
1/4 c. carob powder
1/2 tsp. salt
ice cubes

Preparation

Soak gelatin in blender with cold water 5 minutes.
Add boiling
water
and
whiz
to
dissolve
gelatin.
Add
next 4 ingredients.
Blend until creamy smooth.
Add enough ice cubes to bring level up to 4-cup mark on blender.
Blend well.
Pour into bowl (or baked crust for pie).
Chill 3 to 4 hours, until firm.