Shopping Cart

Your cart is empty

Continue Shopping

Ikarian hazelnut spread with cocoa

Ready in: 10 minutes  8 portions


  • 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



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.

Comments (0)

Leave a comment