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Carob, almond and Hazelnut Spread

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  • Ready in: About 15 minutes
  • Serves: 12
  • Complexity: very easy
  • kcal: medium
  • Origin: Desserts
  • Recipe supplied by: Cheryl


  • 125ml (1/2 cup) carob sucrose chunks
  • 250ml (1 Cup) hazelnut butter
  • 60ml (1/4 cup) soya milk
  • 2 drops almond essence


  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

Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.