Carob is an iconic Israeli fruit eaten on Tu Bishvat. The tree is native to the land, tall and shady, a welcome sight to hot, thirsty hikers on a trail.
The part we eat is its long, dark-brown, fleshy pods. But be careful — the seeds inside are hard enough to crack teeth. An interesting thing about carob seeds is that their weight is so unfailingly uniform that long-ago jewelers established them as the universal weight measure for gems: the carat.
The fruit itself is sweet, with a slightly cheesy flavor, and best fresh, although it keeps for a long time after harvest.
The Talmud relates an incident with the sage Honi Ha-Maagal and a carob tree. The sage came upon a man digging a hole to plant a carob. He stopped and asked the man,
“How long until that tree gives fruit?
“Seventy years,” the man replied, intent on his digging.
“You surely won’t be alive to enjoy it,” said Honi. “So why go to the work and trouble of planting the tree?”
The man paused. “My ancestors planted carobs that I eat from today,” he said. “I’m planting this one for the sake of my children and grandchildren. I won’t sit under its shade or eat its fruit, but they will.”
Seen through an ecological lens, the story illustrates stewardship of the land and care for the well-being of future generations.
Tu Bishvat Carob Clusters
PrintIngredients
- 3/4 cup almond butter
- 1/2 cup carob Powder
- 1/2 tsp cinnamon
- 1/2 cup honey Note: Honey isn’t vegan. If you want it truly vegan, swap 1/2 cup maple syrup or date syrup (silan). If the dough gets too soft with maple, add an extra tablespoon or two of carob powder.
- 1 tsp vanilla
- 1 cup puffed wheat
- 1/2 cup chopped walnuts or peacans
For coating (choose one, or mix and match)
Option 1: Coconut
- 1/4 cup dried, powdered coconut
Option 2: Cocoa-Carob
- 4 tbsp cocoa powder
- 4 tbsp carob powder
- 1/4 tsp cinnamon
Option 3: Carob "Shell"
- 3 tbsp Carob powder
- 1/4 cup sugar
- 2 tbsp margarine or cocoa butter or coconut oil
- 1-2 tsp warm plant milk Optional, to thin; soy/almond/coconut all work
Instructions
- In a medium bowl, vigorously stir together the almond butter, carob powder, cinnamon, honey, and vanilla until smooth and very thick. (The mixture will be stiff.)
- Stir in the puffed wheat and the chopped nuts until evenly combined.
- Lightly wet your hands to prevent sticking, then roll the mixture into small balls (about 1–1½ tablespoons each). Keep the outside slightly moist so the coating adheres.
Coat the carob balls
- Option 1: Roll in powdered coconut.
- Option 2: Mix 4 Tbsp cocoa powder, 4 Tbsp carob powder, and 1/4 tsp ground cinnamon. Roll in the cocoa-carob mixture.
- Option 3: Make the shell: Mix carob powder and sugar in a small bowl. Melt margarine (or cocoa butter/coconut oil), remove from heat, and stir into the carob-sugar to form a thick paste. If needed, thin with a tiny splash of warm plant milk; if too thin, add a bit more carob powder. Roll balls in the coating (or spoon it over them).
- Refrigerate until firm, at least 30 minutes.
Originally Published Feb 2, 2026 10:45AM EST
