Going nuts trying to find the perfect treat? Never fear, the Ultimate Roasted Almond Chocolate is here to take care of that for you. Whole roasted almonds, brazil nut butter, vanilla, a dash of salt and a swirl of honey in a base of Peruvian chocolate (stone-ground in our kitchen) is guaranteed to satisfy your craving for the ultimate taste bud pleaser.
Going nuts trying to find the perfect treat? Never fear, the Ultimate Roasted Almond Chocolate is here to take care of that for you. Whole roasted almonds, brazil nut butter, vanilla and a dash of salt and honey in a base of bittersweet Peruvian chocolate (stone-ground in our kitchen) is guaranteed to satisfy your craving for the ultimate taste bud pleaser.
Perhaps the most decadent tasting of our Chocolate Dreams, this spread’s combination of the clean sweetness of pure agave and the smooth richness of 100% raw stone-ground cocao nibs reaches new heights of deliciousness with the addition of fresh raw Brazil Nut Butter.
The pure birch tree xylitol crystals in this Chocolate Dream gives it the slightest hint of a crunch, while their cool sweetness perfectly complements the smooth richness of the stone-ground raw cacao nibs and Brazil Nut Butter.
Those who think the land of milk and honey is the ultimate paradise have never tried this Chocolate Dream. The combination of the bright sweetness of honey, rich Brazil Nut Butter and smooth raw stone-ground cacao nibs will have you declaring heaven is a jar of Chocolate Dream.
The subtlest notes of fig in the yacón used to sweeten this Chocolate Dream, along with the stone-ground cacao nibs and raw Brazil Nut Butter, make for a beautifully layered and rich treat, suitable for the most sophisticated palate.
Agave: Agave syrup (often called agave nectar) is a natural sweetener made from the sap of agave plants, found primarily in southern Mexico and South Africa. To make agave syrup, the sap is extracted, filtered, and heated at low temperatures to break down the carbohydrates into sugars (primarily fructose). Depending on the type of agave plant and production process the syrup that results runs from light to dark amber in color. With a consistency a bit thinner than honey, agave dissolves quickly and is easily used even in cold drinks. Agave is about half again as sweet as sugar, so less is needed to achieve the same level of sweetness in recipes.
Agave syrup can be produced at temperatures under 118 degrees Fahrenheit, which (along with its pleasing flavor) makes it a great choice for those wishing to stay raw.
Honey: Produced naturally by bees from the pollen of any number of flowering plants during pollination, honey's history has long been intertwined with our own. Archeologists have found honey remains in ancient tombs dating back to some 4,700-5,500 years ago, and honey is the only food that doesn't spoil, as long as it's properly stored. Honey comes in many varieties, from alfalfa and avocado to orange blossom and sage, depending on the flowers visited by the bees during production.
Natural raw honey has many health-promoting properties, especially for coughs and colds, contains strong antioxidant and antimicrobial properties, and can also act as an amazing natural preservative.
Yacón: Yacón syrup is made from the roots of the Yacón plant (also called Peruvian ground apple) which is indigenous to the Andes regions of South America. Yacón syrup has a consistency and flavor similar to molasses or caramelized sugar, with some people describing a hint of raisin or fig.
Xylitol: Xylitol is a sugar-alcohol naturally present in a variety of fruit and vegetable fibers, such as berries, plums, corn husks, oats, and mushrooms. The finest quality is extracted from the bark of Birch trees, but be wary of cheaper forms, as many come from genetically modified corn sources. Xylitol is processed into powdered forms that are about as sweet as regular sugar, yet with a significantly lower impact on blood sugar and not as many calories. This makes it a good sweetener option for diabetics.