Carob Nut Clusters
In re-thinking my snacking and dessert choices, I am trying include foods that are high in fat and fiber, as suggested by Cheryl Townsley in her book, "Food for Life." This recipe is simple, delicious and meets those goals. Cocoa powder would work easily in place of the carob for those that tolerate chocolate well.
Carob Nut Clusters
Prepare a baking sheet by lining it with either parchment paper or waxed paper, and set it aside.
In a small saucepan on medium-low heat, melt:
1/3 cup coconut oil
1/3 cup butter (I use Kerrygold brand)
Add, stirring until combined:
1/4 cup carob powder (or cocoa)
1/3 cup coconut sugar
1/2 teaspoon vanilla
Remove the pan from the heat and add, stirring until combined:
2 tablespoons ground flax seed
2 tablespoons flax seed (whole)
2 tablespoons chia seeds
1/8 teaspoon sea salt
Add, stirring until combined:
2 cups nuts, soaked and dehydrated (I used pecans, sunflowers and cashews in the ones pictured)
Drop by spoonfuls onto the prepared pan. Freeze or refrigerate until they are firm. Remove from the tray and store them covered in the refrigerator.
Enjoy!
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