Ingredients
Tofu (Non-GMO)
Tofu is made by curdling soymilk with a coagulent. Our supplier, Ota Tofu, crafts their tofu from non-GMO soybeans and traditional Japanese methods.
Tofu is our magical ingredient for creaminess that tastes like dairy and complete plant protein that satisfies sweet cravings.
A member of the legume family, tofu contains all nine essential amino acids and ranks highest among plant proteins on the PDCAAS scale, scoring closest to animal and dairy protein. When paired with carbohydrates, protein may help support steadier blood sugar and longer-lasting satiation after dessert.
Tofu is also rich in minerals including calcium, iron, magnesium, manganese, selenium, and zinc.
Tofu also provides isoflavones, which are antioxidants linked to heart, bone, and metabolic health, as well as bioactive peptides that offer additional antioxidant and anti-inflammatory support.
Maple Syrup (Organic)
Maple syrup is produced by boiling sap from the sugar maple tree.
Maple syrup is rich in minerals, including potassium, calcium, magnesium, manganese, phosphorus, zinc, iron and copper.
Maple syrup has a low glycemic index of 54, making it a healthier, unrefined alternative to traditional cane sugar.
Cacao (Organic & Fair Trade)
Raw cacao bean from the Theobroma cacao tree is fermented, roasted, and ground into a paste to make cocoa liquor, also known as unsweetened dark chocolate.
Cocoa is abundant in polyphenols and theobromine, which function as antioxidants. Antioxidants help neutralize harmful free radicals. Free radicals are molecules that accumulate in the body from environmental pollution or internal inflammation, such as injury or stress. When free radical production and antioxidant defenses are out of balance, oxidative stress can occur. Eating plant foods rich in antioxidants helps the body maintain internal balance.
Cocoa is a good source of iron, copper, phosphorus, and magnesium.
Madagascar Bourbon Vanilla
Our Madagascar Vanilla Bean Extract is cold pressed into an extract from Madagascar Bourbon vanilla beans, grain-based alcohol, and water.
Vanilla bean originated in Mexico, where the vanilla orchid coevolved in symbiotic relationship with the indigenous pollinator bee, Melipona.
Bourbon, a name acquired through French colonization, refers to the Bourbon Islands where Réunion, Madagascar, Mauritius, Comoro and Seychelles are located.
Sometime in the late eighteenth century, a vanilla vine was smuggled from Mexico into the island of Réunion, a French colony located off the Eastern coast of Madagascar. Without the pollinator bees, growth and production were arduous. In 1841, Edmond Albius, an enslaved twelve-year-old born on Réunion, developed an efficient technique to pollinate vanilla by hand.
Today, Madagascar Bourbon Vanilla is hand pollinated using commercial methods. Vanilla ranks second to saffron as the most expensive spice in the world, due the labor intensive process of cultivation.
The floral notes of vanilla bean balance the bitterness of cacao products. Vanilla and chocolate are an ancient pairing, blended by the Mayans and Aztecs in the beverage, Xocolatl, where the word "chocolate" originates.
Sea Salt
Jacobsen's Salt Co. harvests, filters, boils, dries, and sorts sea salt from the pristine waters of Netarts Bay on the Oregon Coast.
Sunflower Lecithin (Non-GMO)
Sunflower lecithin is produced by dehydrating sunflower seeds and separating them into gum, oil, and solids. Lecithin is a fatty acid supplied by the gum component of the sunflower.
Sunflower lecithin contains choline, an essential phospholipid that assists in the structure of cellular membranes. Choline may also support cognitive function. Sunflower contains phosphorus, potassium, calcium, and iron, as well as omega-3 and omega-6 fatty acids.
Sunflower lecithin is commonly used in food products as a natural emulsifier.
Unlike soy lecithin, which is extracted using a chemical solvent like hexane, sunflower lecithin is produced through a cold-pressing process.
Rosemary Extract (Non-GMO)
Rosemary is popular for both its culinary and medicinal applications. Rosemary contains antioxidants and anti-inflammatory compounds that support the immune system and blood circulation. The anti-oxidative and anti-microbial properties of rosmarinic acid help extend freshness.
Lactic Acid
Lactic acid is a minimally processed natural preservative that delays the growth of microorganisms, thereby extending shelf life.
Lactobacillus is a common probiotic that produces lactic acid as a byproduct of sugar fermentation.
Lactic acid is naturally found in bread, beer, fermented soy products, pickled vegetables, legumes, and fermented dairy products.
Our lactic acid is dairy free and does not contain lactose.