Carob Spread

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  • 200 ml dates or about 20 dates
  • 600 ml water
  • 200 ml of hazelnuts (if you don’t have take almonds)
  • 1 ripe banana
  • 5-6 tablespoons of carob powder
  • 4 tablespoons of corn starch (maizena)
  • 1/4 teaspoon salt (a pinch, which is very little so be careful here)


Roast the hazelnuts for 20 minutes at 100 degrees and make a powder of them in a blender. Boil the dates until they soften in 100 ml of the water. Run everything in the blender until smooth. Pour into a pot and cook for about 10 minutes on low heat, stirring the whole time. Pour into a bowl and let cool. Serve chilled as a spread.

Tip: If you have, add some real vanilla powder (1-2 tea spoons) and 5-6 tablespoons of coconut oil.


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