I love it when food transports you back to a particular place and time in your life. This recipe takes me to my friend Nicole’s kitchen, some years ago when we were both homeschooling our children. I was feeling happy and relaxed, as her, then 5-year-old, son how to make these sticky, chewy nutty treats.
I’m grateful to Nicole for the original version of the recipe and for the feeling of peace I get whenever I think of her.
- 1/2 cup (150 g) peanut or almond butter
- 1/3 cup (80 ml) maple syrup or agave nectar
- 2 tablespoons tahini
- pinch salt
- 1/3 cup (40 g) carob powder, or raw cacao
- 1/2 cup (50 g) walnuts or almonds, chopped
- 1/4 cup (35 g) pumpkin seeds
- 1/4 cup (35 g) sesame seeds
- 1/4 cup (35 g) sunflower seeds
- 1/4 cup (25 g) desiccated coconut
- 1/4 cup (40 g) sultanas or chopped dates
Line a baking tray with parchment paper.
- Melt the nut butter, maple syrup or agave nectar, tahini and salt in a large pan over a very low heat.
- Stir in the rest of the ingredients.
- Use your hands to form golf-ball size clusters.
- Place on the baking tray and chill.