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The words “chocolate sandwich” have saved me many a morning from going down the tubes. Inspired by Nutella, this spread is made from ingredients that are commonly found in your pantry. Unlike Nutella, whose main ingredient is sugar, the main ingredient of this is unsweetened peanut butter which has protein for energy and helps to keep you full. This version doesn’t contain soy lecithin in it either, a common ingredient used to emulsify food that is usually GMO. My kids love it as a simple sandwich, but I’ve been known to spread it on apples, dip pretzels in it, or sneak a spoonful when my kids aren’t looking. If you want to be fancy, it makes a great condiment on a cheese plate with a nice Robiola or triple crème and some strawberries.

Nutella-ish spread

Makes 2 sandwiches

1/4 cup unsweetened unsalted peanut butter

2 tablespoons Dutch process cocoa powder

2 tablespoons honey or maple syrup (I use raw honey)

1 tablespoon coconut oil

1/8 teaspoon vanilla extract

1/8 teaspoon kosher salt

Mix all ingredients together until well blended. Store it at room temperature for a couple of days, or in the refrigerator for longer (if it’s around that long!). Just be sure to take it out about an hour before you intend to use it so that it may soften. Oils may separate out, that is normal. Just stir to incorporate them back in.

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I’m so excited to announce the relaunch of the Gourmom. After many life changes I am back with so much inspiration and motivation and I am thrilled to share this with you. I hope that this blog will help, inspire, educate you and maybe put a smile on your face too.  In the coming weeks I will begin with recipes for the slow cooker, which I have rediscovered my love affair with. It’s an indispensible tool in any mom’s arsenal and it’s also much more energy efficient than cooking on the stovetop. I’ve also gotten really into cooking Indian dishes that are child friendly, economical and full of nutrition and healing spices. Moroccan, Middle Eastern and North African flavors have been dominating my kitchen these days allowing me to use vegetables in many more diverse and delicious ways. I am going to share with you not only full out recipes but my “cop-out” meals as well, because even though I work as a cook professionally it doesn’t mean that I don’t have those nights too. I welcome your feedback. Let me know how I am doing and what you would like to see and I will do my best to provide it. The first post will be arriving shortly!

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