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, a few years ago when we were both homeschooling our children. Feeling happy, relaxed, being shown by her 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
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 peanut 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.