From the nut puree, pour off the oil that floats on top as desired – and after removing the nut puree needed for the spout, mold it back into the jar so that the puree keeps longer – and remove the mass of nut puree needed for the spread. Stir together with the salt, maple syrup, light butter, carob and spices to make a cream.
The nut cream will keep well sealed in a cool place for at least seven days.
Tip: Always use aromatic spices to refine your dishes!
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