Crispy carob kamut squares

I’ve never been known for showing up late, or waiting until the last minute of a project deadline. I was once that girl who feared losing marks on a school project if I was late handing it in, or being sent to the principal’s office if I tried to sneak into class after the bell.

Yet here I am, within hours of the midnight cut-off to the SOS Kitchen Challenge, presenting you with my final recipe. Highlighting the flavours of carob, kamut and sunflower seeds, these crispy squares are a quick and easy, no-bake summer treat. I made use of some kamut puffs cereal sitting in my cupboard as well as my homemade sunflower seed butter to create a spin-off of my sunbutter bites with a creamy carob frosting. Dare I say these ones taste better?

Crispy Carob Kamut Squares | A Dash of Compassion


Print Print

Crispy carob kamut squares


For the squares:

    • 1/4 cup coconut oil, melted
    • 1/4 cup agave nectar
    • 1/4 cup sunbutter (homemade or storebought)
    • 1 tbsp warm water
    • 1/4 cup carob powder
    • 2 1/2 cups kamut puffs (I use Nature's Path)
    • 2 tbsp sunflower seeds (optional)

For the carob frosting:

  • 1/3 cup coconut butter, softened
  • 3 tbsp agave nectar
  • 1 1/2 tbsp carob powder
  • 1 1/2 tbsp sunbutter


For the squares:

    1. In a large bowl, stir together the coconut oil, agave nectar, sunbutter, water and carob powder until well combined and smooth. Set aside.
    2. Using a food processor, pulse the kamut puffs to a coarse meal. You want them to still have chunks, not completely powdered.
    3. Add the kamut puffs and sunflower seeds to the carob mixture and mix until they are completely coated. Press the mixture into a 9 x 5-inch loaf pan (or small square pan) that is covered with parchment paper. Place the pan in the freezer while you make the frosting (recipe below).

For the carob frosting:

  1. In a small bowl, stir together all ingredients until well combined and smooth.
  2. Remove the pan from the freezer and spoon the frosting over the kamut base and smooth out with the back of a spoon.
  3. Return the pan to the freezer for about 30 minutes until set. Cut into squares and serve. Store leftovers in the fridge or freezer.



Receive new posts via email:

Follow Me

9 Responses to “Crispy carob kamut squares”

  1. Ricki — June 1, 2011 @ 1:59 am

    Love these! They remind me of rice krispie squares only so much better :D Thanks so much for your entry in the SOS this month–late or not, we always love to have your recipes!

  2. Pure2raw twins — June 1, 2011 @ 11:29 am

    Love this idea… and I have to go try that frosting – with coconut butter and sunbutter yum!

  3. Amy @ Simply Sugar and Gluten-Free — June 1, 2011 @ 5:04 pm

    This sounds incredible…love the flavor and textures you've come up with. I host a weekly link-up event at my blog called Slightly Indulgent Tuesday – I'd love for your to join in. Though my blog is gluten-free/refined sugar-free the recipes shared don't have to be – they should just be healthier in some way. Your spin on food would be a great addition to the other recipes there.


  4. bitt — June 2, 2011 @ 1:22 am

    I think kamut is a type of wheat…but this sounds like it could be altered to be with rice crisps instead. I like the sound of it.

  5. Junia — June 2, 2011 @ 3:44 am

    what an amazing idea to combine carob with SUNBUTTER!! i LOVE it!

  6. Mihl — June 2, 2011 @ 3:59 pm

    These look beautiful! I almost never use the box of carob that sits in my pantry. I think I just found a way to use it up.

  7. Nicole — June 3, 2011 @ 8:36 pm

    Ricki: Thanks! I'd hate to miss out on a challenge :)

    Pure2Raw Twins & Junia: The combination is intriguing, isn't it? I love both butters on their own, so why not put them together? :)

    Amy: Thanks for the invitation! I will check it out.

    Bitt: Yes, kamut is an ancient grain, but I'd imagine this would work with rice crisps, too.

    Mihl: I rarely use carob as well, but in this recipe it tastes like cocoa!

  8. Emily — April 2, 2013 @ 7:34 am

    I made this recipe at the request of someone else and it’s divine! Because I currently live in central Europe and not all these ingredients are available, I had to use some substitutions. I used cocoa powder instead of carob; honey instead of agave; peanut butter instead of sunbutter; and 100% rice puffs instead of kamut. I can buy coconut oil, which is no small miracle, so I used that for both the squares and the frosting. Though I don’t know what the original version tastes like, the substitutions seemed to have worked like a charm. Thank you very much for a great recipe that seems to be extremely versatile!!!

    • Nicole — April 2, 2013 @ 11:04 am

      Thanks for your feedback, Emily! I’m glad to hear your substitutions worked out and you enjoyed them.

Leave a Comment