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Vitacost Semi-Sweet Chocolate Mini-Chips - Gluten Free and Non-GMO -- 10 oz (283g)


Vitacost Semi-Sweet Chocolate Mini-Chips - Gluten Free and Non-GMO
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Vitacost Semi-Sweet Chocolate Mini-Chips - Gluten Free and Non-GMO -- 10 oz (283g)

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Vitacost Semi-Sweet Chocolate Mini-Chips - Gluten Free and Non-GMO Description

  • Semi-sweet chocolate with a whole lot of uses.
  • Balanced chocolate flavor for all baking needs
  • Mini-chips are the perfect size
  • Gluten-free
  • Non-GMO
  • Toss in homemade muffins, breads & more

It’s the same story every year. Your crazy Aunt Ida makes a batch of cookies from a recipe she found in her favorite cookbook. Though it sounds like a sweet tradition, it’s at least two decades old. Taste buds mature, people are more conscientious of the food they eat and, honestly, Aunt Ida doesn’t even like her own dessert. It’s time you take matters into your own oven-mitted hands.


Vitacost® Semi-Sweet Chocolate Mini-Chips are not just another chip off the old cacao tree. These are thoughtfully made gluten or GMOs. The flavor is spot-on – not overpowering and never unnoticed. Toss them into a (new) cookie recipe, stir into pancake batter, sprinkle over yogurt or find your own favorite way to healthfully indulge. Having so many options will never get old.


About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


Directions

Keep dry and at room temperature (59°- 75° F [15° - 24°C]).
Free Of
Gluten, GMOs.

*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.


Supplement Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Calories70
Total Fat4 g5%
   Saturated Fat2.5 g13%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate10 g4%
   Dietary Fiber1 g4%
   Total Sugars8 g
     Includes 8g Added Sugars16%
Protein less than1 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron1.3 mg8%
Potassium70 mg2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Sugar, unsweeetened chocolate, cocoa butter, soy lecithin (an emulisifer), vanilla extract.
Contains: Soy.
May Contain: Milk.
Warnings

 

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.
View printable version Print Page

Vegetable Mole Enchiladas

In Mexico, rich mole sauce is often served for special occasions and can take four days to make. The sauce in this enchilada recipe is a streamlined version that packs in deep and delicious flavor. Fluffy corn tortillas wrap around sweet potato, black beans and corn and are smothered in spicy mole and gooey cheese. Get these on your table tonight, whether it’s a special occasion or not. Vegetable mole enchiladas in baking dish with cheese and cilantro on top | Vitacost.com/blog

Vegetable Mole Enchiladas

  • 1 large sweet potato (diced small)
  • 1/2 white onion (chopped)
  • 1 can (15 oz.) black beans (drained)
  • 1 can (15 oz.) corn (drained)
  • 2 cups shredded Monterey Jack cheese
  • Cilantro
  • Limes
  • 12-14 corn tortillas

Sauce

  • 4 large ancho chiles (seeds and stems removed)
  • 1/4 cup mole paste
  • 1/4 cup golden raisins
  • 1 Tbsp. chicken Boullion paste
  • 2 Tbsp. creamy peanut butter
  • 1 tsp. cane sugar
  • 1/4 cup semi-sweet chocolate (chopped)
  • 4-1/2 cups chicken broth
  • Avocado oil (or vegetable oil)
  1. Preheat oven to 425 degrees F.
  2. Heat cast iron skillet over medium heat; add chiles and toast for 3-4 minutes, rotating frequently.
  3. In blender, combine toasted chiles, raisins and 2 cups chicken broth. Pulse a few times, then blend until smooth. Add mole paste, Bouillion paste, peanut butter and sugar. Pulse until smooth.
  4. In skillet over medium heat, heat 2 tablespoons oil. Add mole mixture and stir constantly for 6-8 minutes until sauce is glossy and thick. Add chocolate, 2-1/2 cups chicken broth and pinch of salt. Bring to boil and mix constantly. Remove from heat and set aside.
  5. Heat skillet over medium heat. Add 1 tablespoon cooking oil. Add onion and sweet potatoes. Cook for 2 minutes. Add beans, corn, 1 cup shredded cheese and pinch of salt and pepper. Cook for 3-4 minutes. Remove and place on plate.
  6. In clean skillet over medium-low heat, heat 1/4 cup cooking oil. Add 1 corn tortilla and cook 20 seconds per side. Transfer to paper towel to drain. Repeat for all tortillas.
  7. In 13x9 baking dish, pour thin layer of mole sauce.
  8. Lay out plate or prep board to use for assembly. Dip each tortilla in mole sauce, tap on side of skillet to remove excess and lay on plate or board. Spoon 1/4 cup of vegetable filling onto each tortilla. Roll up and place seam side down in baking dish. Layer until dish is full. Top with 1 cup of cheese and more mole sauce.
  9. Bake 20 minutes. Serve with cilantro and lime.

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