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, about 10 years ago when we were both homeschooling our children. Feeling happy, relaxed, being shown by 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.