Recipe: Carob Nut Clusters
Updated: Mar 16, 2020
I like fatty, salty, sweet, crunchy treats AND I like to put good food into my body. This recipe fits all the above. While carob is known for being a chocolate substitute, it doesn't taste anything like cacao powder. It has it's own great qualities, including natural sweetness. Fun fact: carob is a flowering shrub in the legume family, native to the Mediterranean and Middle East. It is cultivated for its edible pods, which are dried when ripe and ground into carob powder. Well, that is fun!
2 ½ Tbsp coconut oil
4 Tbsp coconut butter
1 ½ tsp cinnamon
5 Tbsp carob powder
3 cups raw or sprouted nuts/seeds, unsalted (hazelnuts, walnuts or pecan pieces, pistachios, etc.)
Sea salt to taste (optional)
Place parchment paper on a baking sheet.
Make a double broiler (I place a glass mixing bowl over a pot of water and bring to a boil, as shown in first photo below) and melt the coconut oil and butter. Add cinnamon and carob, mixing until well combined.
Remove the bowl from the double broiler and add nuts/seeds. Mix until well coated.
Drop tablespoon-sized nut clusters on the parchment-lined baking sheet. Sprinkle with sea salt as desired.
Place baking sheet with carob nut clusters in the freezer for 20 minutes or until set.
Cut the used parchment paper to line the bottom of a pyrex container for storage. Place the frozen nut clusters on the parchment paper, continuing to stack them with parchment paper separating each layer (see second photo below). Store in freezer.
When ready to eat, take out of freezer and eat, or allow to sit at room temperature for 20 minutes before enjoying—whatever’s your jam.
If you found this recipe helpful and delicious, please share it.
With love, Steph