Lisa Fabry Nutrition & Yoga Therapy carob clusters

Carob Clusters

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.


  1. Melt the nut butter, maple syrup or agave nectar, tahini and salt in a large pan over a very low heat. 
  2. Stir in the rest of the ingredients.
  3. Use your hands to form golf-ball size clusters. 
  4. Place on the baking tray and chill. 

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