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Ikarian hazelnut spread with cocoa

Ready in: 10 minutes  8 portions

Ingredients

  • 2 tablespoons of smooth peanut butter
  • 1/4 cup tahini
  • 3 tablespoons honey
  • 3 tablespoons hot water
  • 80 grams of hazelnuts 
  • 2 tablespoons of carob flour

 

Instructions

Step 1
Mix all the ingredients in the blender.
Step 2
If the mixture turns out too thick, add a little more water. If it is dilute, add a little more carob flour.
Step 3
Store in the refrigerator for 10 days.

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