Listen. Teaching kindergarten in Bali is tough work. It's very rewarding, but it's also exhausting--you have to be "on" the entire time, and you definitely have language barriers. But it is so special when you can break through, and I have found that the best way (for me) is through visual arts.
But don't worry about my work load too much, because my life is also punctuated by dessert after delicious dessert. I guess now would be a good time to tell you about a few of the desserts I’ve been eating in Bali. Today I’ll focus on a couple chilled, and a couple of raw desserts. No particular order: you’re just freewheeling, Bali-style, with me.
First up, we will talk about the “Cloud 9” from Alchemy (remember, I told you about them last week). That's the pretty bit pictured at the top of the post. This raw cake or, as I would call it, pie, was a most interesting specimen. Made from cashews, irish sea moss, and citrus, it had a lovely berry topping. The taste wasn’t what I expected, which was cheesecake-esque, but once my taste buds acclimated it was quite a subtle and lovely cake.
We’ll take a break from raw and talk about a chilly dessert I had, from Funny Monkey (an outpost of Clear Cafe). 
It was a kind of milkshake-y smoothie thing. I’d been passing this place every day for a week or so and was oddly fascinated by their vacuum-packed sweets (containing healthy and/or raw desserts of every type, packed as if they were salami in the refrigerated aisle) in their "to go" section.
But when push came to shove I settled for the free samples of the vacuum packed stuff and invested in the “Coconut Dream” which had coconut cream, frozen yogurt, and pineapple. I know—it really sounds like health food. But the coconut was creamy and rich enough that it passed for a really pleasant (if somewhat healthy) dessert. Plus, it was cooling on a very balmy bali evening.
Back to raw. I need to tell you about this choco-citrus tart I had at SOMA. I had ended up here after an event called “Ecstatic Dance”, which is basically a yoga dance party at the nearby Yoga Barn, where I have been spending a fair amount of time in Bali. My friend got flatbread or something boring, and I got this splendid thing.
It made me reconsider my personal dislike of chocolate and citrus, because it was like a fancier, more refined version of lemon meringue pie in a chocolate crust.
OK, now, back to chilly. Gelato Secrets was certainly part of my destiny—I knew it from the moment I saw the cute pink sign. When I went, they had a lovely selection of little chilled pastries, including mini baked alaskas and gelato sandwiched between gingerbread men cookies. Of course, they also gelato and sorbetto, including the prettiest of the batch, the rich purple dragonfruit. Did I go for the prettiest? No, I went for the creamiest. I got the panna cotta flavor, because I have fond memories of just such a flavor from Bottega Italiano in Seattle. This was just as good—so creamy. No gritty texture, no milky or low-fat flavor. This tasted like licking sweet caramelly cream.
On a return trip to Gelato Secrets, I got their gelato cupcake, which was chocolate and vanilla gelato in an edible chocolate cup. I didn't realize the cup was chocolate until they gave it to me in a container. I loved life, and Bali, so much at that moment.
I don’t know if this one was raw, but I do know it was vegan. It was a sorbet from Atman, a cafe with a couple of gelato/sorbetto stands flanking the main restaurant, where they serve their lattes with tiny heart-shaped cookies.
The girl behind the counter saw me looking at her display and drew me in. I opted for the soursop, which I was told was made like so: mash the fruit, add a little sugar, and chill it. That’s it. It tasted way better than the hippie food it sounds like. It tasted like eating the sweet essence of fresh fruit.
OK, that’s it for now. If it’s cold where you are, then maybe the desserts matched your weather; if it’s hot, I hope reading about them refreshed you.
Places mentioned:
Alchemy
SOMA
Gelato Secrets
Clear Cafe
Atman Kafe
Love from Bali,
CakeSpy
Thursday, March 13, 2014 
