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Wildly Organic Fermented Cacao Powder -- 16 oz


Wildly Organic Fermented Cacao Powder
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Wildly Organic Fermented Cacao Powder -- 16 oz

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Save 20% off Code ORGANICS20 Ends: 8/5 at 7 a.m. ET

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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
Calories72
Calories from Fat27
Total Fat3 g5%
   Saturated Fat2 g10%
   Trans Fat0 g
Cholesterol0 mg0%
Potassium1120 mg32%
Sodium224 mg9%
Total Carbohydrate16 g5%
   Dietary Fiber9 g36%
   Sugars less than1 g
Protein5 g
Vitamin A00%
Vitamin C00%
Calcium06%
Iron022%
Magnesium033%
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-Walnut Derby Pie

[vc_row][vc_column][vc_column_text]Craving a taste of the Kentucky classic but want to keep things healthier? This recipe takes the legendary derby pie and gives it a modern makeover. We're talking vegan, refined sugar-free (mind blown!) and bursting with superfood cacao for a healthy dose of chocolatey goodness. Ditch the bourbon (trust us!), but hold onto the decadent chocolate-walnut combo. Bake up this champion upgrade on a classic! A Vegan Chocolate Derby Pie in a Pie Plate on a Wooden Table Top, One Slice of Pie and a Big Bowl of Whipped Cream Sit Nearby  

Vegan Chocolate-Walnut Derby Pie

Crust

  • 2-1/2 cups organic all-purpose flour
  • 1 tsp. Redmond Real Salt Sea Salt
  • 1 cup cold vegan butter (diced)
  • 1/2 cup ice water

Filling

  • 1/4 cup cacao powder
  • 1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup vegan butter (melted)
  • 1/2 cup plant-based milk
  • 1/2 tsp. Redmond Real Salt Sea Salt
  • 2 tsp. vanilla extract
  • 1 cup walnuts (coarsely chopped)
  1. For crust, in large mixing bowl or in food processor, combine flour and salt and whisk or pulse briefly until combined.
  2. Sprinkle diced butter evenly over dry ingredient mixture. Use two forks to cut butter into dry ingredients until butter is evenly dispersed into pea-sized (or smaller) bits. If using food processor, briefly pulse butter together with dry ingredients 5 to 7 times until butter is evenly dispersed into pea-sized (or smaller) bits.
  3. Transfer mixture to large mixing bowl. Sprinkle dough evenly with ice water and use spatula to quickly mix water into dough until it is evenly combined and dough begins to form moist clumps. (If the dough is not sticking together, add 1 or 2 more tablespoons of water to help it clump.) Try not to overmix dough.
  4. Using hands, quickly pack dough into ball, then flatten ball into 3/4-inch thick disk.
  5. Wrap dough in plastic wrap and refrigerate at least 1 hour, or up to 3 days, until ready to use.
  6. Preheat oven to 350 degrees F.
  7. Grease 9-inch pie pan with vegan butter. Press 2/3 of dough into base and edges, making dough as even as possible.
  8. Using rolling pin, on work surface, roll out remaining 1/3 of dough for pie top and set aside.
  9. For filling, in medium mixing bowl, combine all filling ingredients and stir until well combined.
  10. Pour filling into prepared crust. Add top layer of rolled-out dough on top of pie, trimming or stretching to fit.
  11. Bake 35-45 minutes, until center is set and pie doesn’t jiggle when shaken. (Note: The consistency will be soft, but firm enough to slice when cooled.)
  12. Allow pie to cool completely before cutting.

Add the ingredients to your cart and place an order.

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