Carob, Mulberry & Pistachio Clusters

Posted by Lorna Macchia on

I first tasted carob when driving through Portugal to visit my grandparents when I was about 10 years old. The large carob pods hung from branches and if you chewed them hard enough, tasted sweet and a little bit chocolately! Carob is a great alternative to cacao if you are looking for a caffeine free option that is naturally sweet. I generally don’t add any other sweeteners when I use carob.

These crunchy clusters are really simple to make and a nutritious, high fibre snack for almost anyone! Warning .. they are a little addictive!

 Carob, Mulberry & Pistachio Clusters


Gluten Free, Vegan, Dairy free

We use all organic ingredients

Makes ~25 clusters

  • 150 g cacao butter
  • 4 tbsp carob powder
  • 1 tbsp coconut butter
  • 1 tsp vanilla extract
  • 1/3 cup dried mulberries
  • 1/3 cup activated buckwheat
  • 1/3 cup activated pistachios
  • Pinch of sea salt 


  • Melt cacao butter & coconut butter in bowl over a saucepan on low heat, stirring frequently.
  • Add carob powder & vanilla and blend in well until mixture is smooth.
  • Allow carob mix to cool a little and thicken, then add remaining ingredients, mixing well.
  • Drop walnut sized portions onto parchment lined tray.
  • Place tray in freezer for at least 2 hours before devouring.



Serve with a mug of your favourite herbal tea! 

Carob, Mulberry & Pistachio Clusters

← Older Post Newer Post →

Leave a comment


Baked chocolate Gluten Free Sweet Vegan

Lactation Cookies

By Lorna Macchia

Welcoming a new baby into the world is an incredibly special time for any mum, and taking care of your own health is just as...

Read more

Chocolate Crackle Slice

By Samara Macchia

I discovered a bag of activated buckwheat in the pantry and thought that it might be a good crispy addition to chocolate slice.  It turned...

Read more