Crispy carob kamut squares
Made by Nicole May 31, 2011 9 comments » 
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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?
PrintCrispy carob kamut squares
Ingredients:
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
Directions:
For the squares:
- In a large bowl, stir together the coconut oil, agave nectar, sunbutter, water and carob powder until well combined and smooth. Set aside.
- Using a food processor, pulse the kamut puffs to a coarse meal. You want them to still have chunks, not completely powdered.
- 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:
- In a small bowl, stir together all ingredients until well combined and smooth.
- Remove the pan from the freezer and spoon the frosting over the kamut base and smooth out with the back of a spoon.
- Return the pan to the freezer for about 30 minutes until set. Cut into squares and serve. Store leftovers in the fridge or freezer.
