Two new products launched this week, and you are in for a treat!
Take your pick from our Organic Orange or Mint Vegan Couverture Chocolate in three pack sizes to suit your desires. Also check out the recipe ideas below!
We also want to take a moment to remind you of our Community Packs.
First launched at the start of the pandemic to help bring you the best prices in larger pack sizes for sharing and stocking up on your essentials. Our 2.5kg community pack sizes still play an important role in keeping these foods affordable at a time of rapidly increasing prices.
A pack size that suits many pantries as well as small businesses and supports community sharing, the larger size means we can maximise the value per kilo.
Our aim is to offer a 2.5kg pack at a price equal to or better than others offer at 2kg!
Check out these products at incredible value…
- Whole almond 2.5kg @ £15.99
- Pumpkin Seeds Grade AA 2.5kg @ £13.99
- Whole Natural Dark Chia Seeds 2.5kg @ £10.99
- Whole Pitted Sayer Dates 2.5kg @ £7.49
- Raisins 2.5kg Community Bulk Pack @ £6.50
RECIPE TO TRY…
Looking for an excuse to pop some of our new chocolate couverture in your shopping cart… look no further! Perfect for baking, melting and making delicious easy hot chocolate milk drinks.
Vegan Milk Chocolate Truffles
“Rich and chocolatey… so creamy and melt-in-the-mouth. Quick to mix up, with just a little extra chill time if you can wait that long!”
Makes approx. 40 small truffles
- 300g vegan milk chocolate drops
- 200ml coconut milk (tinned)
- 1/4 tsp vanilla powder (optional)
- Cocoa powder or desiccated coconut (for coating)
Place the chocolate drops in a large bowl and set aside.
Give the tin of coconut milk a good shake before opening it. If the cream has solidified at the top of the tin, give it a good stir before measuring out 200ml of the coconut milk and place it in a saucepan. Add the vanilla powder if using.
Heat the coconut milk on a medium heat. Take it off the heat just when it starts to simmer and pour it over the chocolate.
Allow it to sit for 2 minutes before stirring it. The mixture should come together into a smooth texture.
Allow it to cool completely and then place it in the fridge for 2 – 3 hours.
Scoop out small balls of the truffles mixture and using your hands roll it in a ball and then roll it in the desiccated coconut.
Store in an airtight container in the fridge for up to a week (not that they’ll last that long!) 😉