Stonewall Kitchen Dessert Sauce Dark Chocolate Sea Salt Caramel Description
The heavenly combination of dark chocolate and sea salt is made even more decadent with the addition of buttery caramel in this sauce. The sea salt brings out the intensity of the dark chocolate and lets the soft caramel flavor come through. Try it on ice cream or drizzle over slices of crisp apples for a sensational dessert.
In 1991, we set up a small table at the local farmers' market displaying the few dozen items we had finished hand-labeling just hours before. We are now proud to be one of the most awarded specialty food companies in the country
~ Jonathan King - Jim Stott
*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.
Serving Size: 2 Tbsp. (30 g)
Servings per Container: 12
|Amount Per Serving||% Daily Value|
| Calories from Fat||50|
|Total Fat||6 g||9%|
| Saturated Fat||3.5 g||18%|
| Trans Fat||0 g|
|Total Carbohydrate||16 g||5%|
| Fiber||0 g||0%|
| Sugars||11 g|
Other Ingredients: Cream (milk), pure cane sugar, corn syrup, chocolate liquor, cocoa powder, glycerine, unrefined sea salt, caramelized sugar syrup, vanilla extract, hydrolyated soy lecithin, carrageenan.
Refrigerate after opening.
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Vegan Rocky Road Dessert Bars (Gluten-Free)
These no-bake rocky road bars prove that just because it sounds too good to be true doesn’t mean it has to be. The mouthwatering mix of natural marshmallows and crunchy, nutty chocolate tastes like something out of your dreams—and, even better, they’re also vegan! Pair with some dairy-free ice cream and try to eat at least a little of your dinner before you rush to dessert.
Makes 16 squares
3 Hu Kitchen Simple Dark Chocolate bars (1 cup chocolate)
1 tsp. Nutiva Organic MCT Oil
1/4 cup SunButter Organic Sunflower Butter
2 cups mini marshmallows
2 cups walnuts, crushed
- In pot over low heat, melt chocolate bars, MCT oil and sunflower butter.
- Stir in walnuts and remove from stove.
- Let mixture cool for 4 minutes, then add marshmallows.
- Line baking tray with parchment paper; pour mixture into tray and spread evenly.
- Refrigerate bars for one hour; cut into squares.