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
1/4 cup coconut oil, melted
1/4 cup agave nectar
1/4 cup sunbutter
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)

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.
2. 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).

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

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.