Carob products are good sources of bioactive compound/dietary fiber having beneficial effects on cardiovascular and gastrointestinal diseases. Other energy sources like tahini also improves physicochemical properties of foods. This study demonstrated the possibility for 50% replacement of cocoa powder by carob flour and the effect of Locust Bean Gum (LBG) and Xanthan Gum (XN) on consumer acceptability and physical properties of carob-based snacks. All formulations composed of carob syrup and tahini were combined with LBG and XN at different doses (1% and 2%) or together at equal combinations, as well. As LBG increased hardness up to some extent, XN influenced adhesiveness with a huge increase. Synergistic interaction of XN and LBG showing higher results on physicochemical properties than their single use was mostly observed in fresh samples under room temperature conditions. This study promoted acceptable new generation snack products with carob flour and gum addition after optimizations.