Wildly Organic Fermented Cacao Powder Description
- High in Potassium, 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.
*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: 1/4 Cup (28 g)
Servings per Container: About 16
| Amount Per Serving | % Daily Value |
|
| Calories | 72 | |
|
| Calories from Fat | 27 | |
|
| Total Fat | 3 g | 5% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Potassium | 1120 mg | 32% |
|
| Sodium | 224 mg | 9% |
|
| Total Carbohydrate | 16 g | 5% |
|
| Dietary Fiber | 9 g | 36% |
|
| Sugars less than | 1 g | |
|
| Protein | 5 g | |
|
| Vitamin A | 0 | 0% |
|
| Vitamin C | 0 | 0% |
|
| Calcium | 0 | 6% |
|
| Iron | 0 | 22% |
|
| Magnesium | 0 | 33% |
|
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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Salted Caramel & Chocolate “Cheesecake”
Here’s a showstopping treat to serve to friends and family on a warm afternoon. Drizzle a decadent cacao-maple chocolate sauce over a creamy dairy-free cheesecake assembled with cashews, refined coconut oil, maple syrup and sunflower butter. The refined coconut oil is flavorless and odorless so it doesn't overpower while assuring that the no-bake cake sets perfectly. The Sunflower butter is cleverly combined with dates creating a natural caramel flavor. And because it’s vegan, gluten-free and bursting with superfoods, everyone can enjoy a bigger, brilliant slice.
Salted Caramel & Chocolate “Cheesecake”
Cashew cheezecake
- 1/2 cup lemon juice (2 large lemons)
- 3 cups cashews (soaked 4 hours in water)
- 1/2 cup + 2 Tbsp. maple syrup
- 1 Tbsp. Organic SunButter Sunflower Butter
- 1 Tbsp. date paste
- 3/4 cup Nutiva Refined Coconut Oil
- 1 Tbsp. pure vanilla extract
- 1/8 tsp. Redmond Real Salt Sea Salt
Crust
- 1 cup Bob’s Red Mill Hazelnut Meal/Flour
- 1-1/2 Tbsp. cacao powder
- 1 Tbsp. Nutiva Refined Coconut Oil (or vegan butter)
- 2 Tbsp. date paste
- 1/4 tsp. Redmond Real Salt Sea Salt
- 1/4 tsp. vanilla extract
Topping
- 2 Tbsp. Organic SunButter Sunflower Butter
Chocolate sauce
- 2-½ Tbsp. cacao powder
- 2 Tbsp. maple syrup
- 1 Tbsp. Nutiva Refined Coconut Oil
- Lightly grease 9-inch pie dish with vegan butter or coconut oil.
- In large bowl, combine all crust ingredients and mix well. (Note: Dough should have consistency of coarse sand.)
- Press crust dough evenly into bottom of pie dish. (Note: Do not go up sides of dish.)
- In blender, combine all cashew cheezecake ingredients; blend on high until smooth. (Note: A high-speed blender works best.)
- Pour mixture onto crust and jiggle to remove any bubbles.
- In separate bowl, whisk together all chocolate sauce ingredients until well combined, thick and smooth.
- Add small dollops of sunflower butter and drizzle chocolate sauce onto cheezecake.
- Refrigerate at least 5 hours or overnight to set.
- Store in refrigerator up to 7 days.
Melted chocolate chips can be used instead of chocolate sauce as prepared above.
Add the ingredients to your cart to make this chill cheezecake!
