Sweet and Savory Furikake Carob Clusters - a flavorful and unique update to the classic cereal cluster - sweet and salty and umami all in one, a new favorite!
As we near the end of October (um, what??) and the end of Bringin' Carob Back, I think I saved the best for last.
This is one of my new favorite sweet treats that I cannot seem to stop making. It takes no time at all to whip these up, and I just look through my nut - seed - dried fruit cabinet (yep, it's a thing) and make the clusters slightly different each time.
But these - the Sweet and Savory Furikake flavor - oh so good. The carob adds a nice layer of oopfh, but these are just as good without it. I know - it's Bringin' Carob Back, and I should be all about the carob. I am. Just sayin'.
Long time readers might remember my use of furikake before - but I just searched and don't want to link to those recipes, ha! There is an mock tuna from years ago with atrocious photos, a sushi hot dog... okay, that one was delicious. Anyway, I am still a big fan of furikake, and it has been on my mind to make a sweet and salty something for a while.
It worked - these are tasty.
and then you add the carob...
Sweet and Savory Furikake Carob Clusters
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 ½ cups chex style cereal
1 cup pretzels, broken
1 cup whole cashews
3-4 tablespoons furikake
½ cup brown rice syrup
1 tablespoon vegan butter (Earth Balance stick)
2 tablespoons coconut oil
¼ cup carob powder
INSTRUCTIONS:
Line two baking sheets with parchment.
In large mixing bowl, combine cereal, pretzels, cashews, furikake. Set aside.
In saucepan over medium heat, combine syrup and butter, stirring until melted and smooth.
Remove syrup from heat, pour over cereal pretzel mixture, stirring to coat completely. Using a small spoon, make small (two bite) stacks of cereal clusters (use one hand to form so they are not too big / flat). Place on baking sheet to dry - set aside until dry to the touch before topping with carob:
In a small saucepan over lowest heat, melt coconut oil. Add carob powder, remove from heat. Stir to combine completely – carob will be a thick paste consistency, but will “melt” for drizzling.
Store in airtight container for 7 to 10 days.
Happy Halloween everyone!
printable Sweet and Savory Furikake Carob Clusters recipe:
dairy, egg, soy and gluten free, vegan
[b]Sweet and Savory Furikake Carob Clusters[/b]
Ingredients
Instructions
Nutmeg Nanny says
These look like a fun and delicious way to snack. I've never been able to enjoy furikake because of a sesame allergy BUT I think I could probably make it without the seeds and be safe.
Kristen says
I love carob. I think these treats sound amazing. What a great combination.
Kristina Sloggett says
we LOVED these, Kristen!
Alisa @ Go Dairy Free says
That's it, when I get back to making recipes in a couple of weeks, I'm SO using carob!!
Kristina Sloggett says
we had fun with the carob last month 🙂
Kathy Hester says
Now these are what I need for my Halloween party on Saturday. Thank you!
Kristina Sloggett says
awesome, Kathy - if you made them I hope they were a hit!
Christie says
I am so intrigued. I've never seen furikake before, at least I don't think so. I love finding new food finds.
Kristina Sloggett says
this is the first time I have used it in a sweet way, Christie - it is a savory application generally - but I had this idea in my head for a while, and YUM, it works! 😉
Laura @ Sprint 2 the Table says
Ohhhh... I have a new jar of furikake! That stuff is addicting. Like chex mix and chocolate. And, consequently, the recipe. 😉
Kristina Sloggett says
WE LOVE THE FURIKAKE. yes, this is a good one, if I can say so 😉
Ashley @ Big Flavors from a Tiny Kitchen says
I love furikake and this is pure GENIUS! What a fun spin on the classic sweet-and-salty combo!
Kristina Sloggett says
thanks Ashley - we loved this one!
genevieve @ gratitude & greens says
I haven't had carob like this before but it sounds like such a fun way to enjoy it! Also, I'm a sucker for sweet and savoury. So a bag of this on my desk would be gone in no time!
Kristina Sloggett says
exactly, Genevieve - these did NOT last long!