Weigh and cook the fenugreek. Once it starts boiling, let it cook for 15 minutes and then turn off the heat.

Cover and let it sit for 25 minutes.

Strain and set aside the seeds, leaving the liquid in the bottle.

Fill the rest of the bottle with mineral water. Weigh the ground almonds and place them in the blender. Add the carob flour and liquid stevia, then add the water.

Blend on high speed for a few minutes. Let it sit for 2 hours. Blend again. Strain. The almond pulp left from straining can be eaten with yogurt, as it still retains some properties.

Bottle the mixture. Consume within 4 days and store in the refrigerator in a glass bottle.