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rawmio Gluten Free Simply Hemp Raw Chocolate Bark

Product Amount: 1.76 oz Package
Model Number: GFD213125 - UPC/ISBN: 638170907852

Gluten Free FoodsMilk Free FoodsEgg Free FoodsSoy Free Foods

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YOUR PRICE: $5.79

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rawmio Gluten Free Simply Hemp Raw Chocolate Bark


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Our Rawmio raw chocolate bars are the perfect embodiment of simple sophistication. Each bar is topped with just the right touch of chewy, omega-rich hemp seeds to enhance, yet never overpower,the real star of the  show: our velvety smooth, artisan-crafted, stone ground, signature raw chocolate. After-all, isn't it always the simple pleasures that makes life most delicious? Take a bite and we know you'll agree.

Allergy info - Produced in a raw, vegan and certified organic facility which processes tree nuts and seeds, but no aflatoxin peanuts, soy, gluten or dairy. Be conscious: May contain naturally occurring shells, and pit fragments.

Rawmio was founded on a few essential fundamentals: pure ingredients, high nutrition, and delicious flavors.  What fuels and inspires us most?  A true passion for chocolate specifically raw, organic, stone ground, handcrafted chocolate made with love.  Our mission is to combine superior ingredients with time-tested techniques to make some of the world's most delicious treats. This is where stone grinding comes in.  We utilize this ancient technique, originally used to separate olive oil from the olive fruit, to gently mix and break down our chocolate ingredients into pure, silky perfection.

70% Cacao 
Handcrafted


Shelf Life: 12 months

Ingredients: 
raw Peruvian cacao nibs*, coconut sugar*, raw hemp seeds*,
raw cacao butter*
certified organic

Product of United States

Nutrition Facts
serving size volume 0.88 oz
serving size weight 25g
servings per package 2 
calories 115 
calories from fat 39 
total fat 7g 11%
saturated fat 2g 8%
trans fat 0g
cholesterol 0mg
sodium 0mg
total carbohydrates 11g 4%
dietary fiber 4g 16%
sugars 6g
protein 2g
vitamin a 
vitamin c 0mg
calcium 0mg
iron 0mg
Product added on: Monday 31 October, 2016.


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