Wildly Organic Fermented Cacao Powder Description
- Good Source of Magnesium, Iron and Fiber • Antioxidants
- USDA Organic
- Non-GMO Verified
- Fairtrade
- Kosher
- Vegan
- Raw
Fermented Cacao Powder
Fermented cacao powder is created by cold-pressing raw, organic cacao beans to separate the oil (cocoa butter) from the protein and fiber. The remaining dry press-cake is then cold-ground and fine-milled so that only the finest raw cacao particles become the finished product. This raw cacao powder has antioxidant activity as exhibited by an ORAC score of 1086 pmol TE/g. Our Cacao Powder is Fairtrade certified.
Independent By Nature
Wildly Organic helps nourish healthy lives with a line of minimally processed foods made for exceptional quality and taste. An independent, family-owned company since 2000, we are committed to sharing wholesome food that is responsibly sourced and produced.
Free Of
GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/8 Cup (14 g)
Servings per Container: About 16
| Amount Per Serving | % Daily Value |
|
| Calories | 42 | |
|
| Total Fat | 2 g | 2% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Total Carbohydrate | 8 g | 3% |
|
| Dietary Fiber | 5 g | 17% |
|
| Total Sugars less than 1 g | | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 3 g | |
|
| Potassium | 217 mg | 5% |
|
| Calcium | 18 mg | 1% |
|
| Iron | 2 mg | 11% |
|
| Magnesium | 70 | 17% |
|
Other Ingredients: Fermented Organic Cacao Powder.
Warnings
Processed in a facility that also processes tree nuts (never peanuts).
May contain desiccant and oxygen absorber packets to preserve freshness.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate-Covered Strawberry Cheesecake Bars
[vc_row][vc_column][vc_column_text]Treat your loved ones (or yourself!) to a slice of pure bliss this Valentine’s Day with these no-bake vegan strawberry cheesecake bars topped with a luscious chocolate ganache. Made with wholesome vegan and gluten-free ingredients, these dreamy bars feature a crunchy base, a creamy strawberry layer and a rich chocolate finish. What better way to spread some love than with a dessert that’s sweet, beautiful and better for you!
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds (lightly toasted)
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder (or cocoa powder)
- Pinch salt
- 4 Tbsp. melted coconut oil (or melted raw cacao butter)
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil (or melted raw cacao butter)
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root (for color)
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk (or other plant milk)
- Line 7-inch square pan with parchment paper or use one with removable bottom.
In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
- With hands or bottom of glass, press mixture firmly into bottom of pan.
In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
- Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
- To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
- Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
- Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
- Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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