Lily's White Chocolate Style Bar Original Description
White Chocolate is the perfect blank slate. Our White Chocolate Bar is no different. Fresh, clean, and––to put it simply––creamy perfection for the white chocolate lover in you. Less Sugar. Sweet Life.
Free Of
Gluten and added sugars.
*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: 30 g
Servings per Container: About 2.5
| Amount Per Serving | % Daily Value |
|
| Calories | 330 | |
|
| Total Fat | 26 g | 34% |
|
| Saturated Fat | 16 g | 81% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 25 mg | 8% |
|
| Sodium | 85 mg | 4% |
|
| Total Carbohydrate | 46 g | 15% |
|
| Dietary Fiber | 18 g | 64% |
|
| Total Sugars | 6 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Erythritol | 20 g | |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 140 mg | 10% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 200 mg | 2% |
|
Other Ingredients: Cocoa butter, erythritol, milk (rBST free), dextrin, chicory root fiber, milk fat (rBST free), sunflower lecithin, salt, natural flavor, stevia extract.
Contains Milk
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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Mexican Hot Chocolate Nice Cream
This sweet-and-spicy beverage is hot in temperature
and popularity. Because we can’t get enough (it’s that good) we took this warm winter fave and froze it! It’s a dairy-free, vegan-friendly treat that’s best served with a sprinkle of cacao nibs and a fresh dusting of cayenne.
Mexican Hot Chocolate Nice Cream
- 2 large very ripe bananas (peeled, cut into 1-in. pieces & frozen)
- 40 g organic sugar
- 80 g maple syrup
- 40 g chia seeds
- 2 vanilla beans (or 3 tsp. vanilla extract)
- 2 Tbsp. cocoa powder
- 1 tsp. ground cinnamon
- ¼ tsp. cayenne pepper
- 400 g almond milk
- Pinch salt
- ¼ tsp. guar gum
- 2 oz. shaved white chocolate
- ½ tsp. chili flakes
- ½ Tbsp. cacao nibs
- Pinch or two maldon sea salt
- Split vanilla beans and scrape out pods. In pot, combine pods, seeds, sugar, syrup, chia seeds, almond milk, cocoa powder, cinnamon, cayenne pepper and salt. Simmer mixture and cover.
- Remove pot from heat and steep for 30 minutes.
- Remove vanilla pods from pot and transfer mixture to blender. Blend on high, while slowly adding guar gum.
- Refrigerate until cool.
- In blender or food processor, combine frozen bananas and cooled Mexican hot chocolate mixture until smooth and creamy. Tip: You may need to scrape down the sides of blender or food processor a few times to ensure everything is well combined.
- Add white chocolate, chili flakes, salt and cacao nibs and pulse a few times
- Transfer nice cream to a container and freeze until firm (about 2-4 hours) before serving.
Order the ingredients you need to make this recipe at Vitacost.com!
