Carob, almond and Hazelnut Spread

Directions

1. Melt the carob in a double boiler and pour into a bowl

2. Add the hazelnut butter, soya milk and almond essence

3. Spoon the mix into an airtight, sterile glass jar and store at room temp. it will keep for about a month ( if you can resist eating it )

4. makes 1 and 3/4 cups