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

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