Treat yourself to the chef's personal favorite - Orange Quinoa bar, a heavenly combination of decadence, and crunch. Indulge in the rich, complex flavors of our 70% dark chocolate, perfectly balanced with a hint of citrus and the delightful crunch of puffed quinoa.

Orange Quinoa bar offers the best of all worlds, from its perfect balance of flavors to its satisfying texture. Enjoy the guilt-free pleasure of this irresistible chocolate orange combination any time of the day.

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Of course, like everything else from Elements, Orange Quinoa bar is free from dairy, refined sugar, soy, lecithin, sugar alcohols, natural flavors, gluten or absolutely anything artificial. Think of it as a treat made from two core ingredients: Organic Cacao and Raw Honey -the only sweetener! Turmeric and Pure Essential Oils that lend functional benefits and a unique flavor that lingers on! Just remember, you are the zest!

Our cacao paste is a made from high quality and highly-prized Criollo variety beans, grown in the fertile soils of Equator Dark, decadent and nutrient-rich, it makes the perfect base for any chocolate based concoction. Our raw cacao paste is a chocolatier's dream!

An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.

Turmeric, a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine.

This bar had the lovely velvety texture with just a little surprise now and then. The toffee is not really toffee in the crunch sense, but it is a little nugget of "oh, what is that" as it melts in your mouth. I enjoyed this bar very much.

Yes, and we have become pretty good at it too! Your products are shipped by 2-Day Fedex or 1-Day UPS/Fedex depending on how far you are from us and how hot it is where you are. All our shipments come with thermal insulation and ice-packs.

We are deeply committed to fair-trade, transparent and ethical sourcing. Our cacao is sourced from small farms and co-ops in Ecuador. Our honey comes from a local apiary in central New Jersey. Rest of the ingredients are sourced from the best possible sources. Lavender comes from south of France, turmeric comes from India, sea salt comes from Greece and so on.

Our Classic Collection has a shelf life of 6 months. The Rasa collection has a shelf life of 9 months. Ayurveda Shakti Bars have a shelf life of 8 months and all the powders have a shelf life of 18 months.

As such, just give your finished salad a sprinkle of salt and pepper right before you serve it. Doing so will bring the various elements to life and make things even more delicious than they would be otherwise. Salt and pepper have a way of doing that.

There are many words to describe the perfect cake: moist, delicate, sweet, buttery, fluffy, dense, crunchy ... err, crunchy? Okay, maybe crunchy isn't the first thing that one envisions when picturing types of cake, but there is a place for crunchy cakes in this world, especially for those who find the treat to be texturally dull. Cakes are notoriously soft and plush, and we're not suggesting that you over-bake a cake into oblivion to make it crunchy. Instead, we encourage you to get creative with cake inclusions or toppings to make for a mostly soft cake with a little bit of crunch.

Whether you bake walnut chunks into a cinnamon-spiced cake or adorn your chocolate masterpiece with Oreos, there are plenty of ways to incorporate crunchy elements into a cake. Now, it's important to note that even the most steadfastly crunchy ingredients might soften up a bit once they're introduced to a moist cake, especially should you layer them in between a cake or bake them right into the batter. Nevertheless, these ingredients will still add plenty of crunch to your cake, and most of them will also add a distinctly sweet, nutty, warming, or even salty flavor profile all their own, so we consider it a win-win to experiment with crunchy bits in your next cake-baking adventure.

It'd be pretty difficult to envision a crunchy baked good and not picture nuts somewhere in the mix, and luckily, various popular types of nuts will work well in your next cake. You could go a classic route and incorporate chopped walnuts into the mix, la carrot cake, or you could take a bolder approach and toss cashews, pecans, peanuts, or even hazelnuts into your batter. Depending on the nut size, it'd be best to break them down into smaller chunks if you intend to bake them directly into the cake.

If you intend only to use nuts as a garnish, then you can easily keep some or all of the nuts intact for better visual appeal. Whole walnuts would look lovely pressed into swirls of buttercream, whereas whole almonds might add a nice visual contrast atop a white cake (not to mention plenty of crunch). If whole nuts seem a little too jarring, you can sprinkle chopped nuts on top of a decorated cake, or even mix them right into the frosting. Chopped peanuts or sliced almonds would work well mixed into buttercream, adding just the right amount of crunch in each bite without being so hard that you might break a tooth.

Plain nuts have a lot to offer a cake, including nutty flavor and crunchy texture, but if there's one thing they won't contribute to a cake, it's sweetness. For some people, the lack of sweetness is a perk, seeing as cakes are typically pretty sweet all on their own. However, if you're looking for a way to add crunchiness, nuttiness, and extra sweetness to a cake, then candied nuts are just the solution.

Perhaps the most obvious choice for a candied nut inclusion would be pecans, seeing as they are already a common cake addition as is. You can't go wrong with candied pecans, whether you want to add chopped ones to cake batter or whole ones to a decorated cake, but why stop there? Candied walnuts, almonds, or cashews would all work well, as would honey-roasted peanuts. As an added perk, candied nuts would maintain more crunch in your cake thanks to that sugary coating on the outside, which helps protect the nut from the cake's moisture.

There are quite a few ways to use granola, be it a more classic route like sprinkling some onto a yogurt parfait or using it to top off a fresh batch of muffins. There's another opportunity to incorporate granola into the baking realm, which is to add some to your next cake to seriously up the crunchy factor.

If you really want to up the crunch factor of your granola, you can also opt for a kind that incorporates nuts, or you customize your own by making it at home. Regardless of what kind of granola you use, you can bet that it will add plenty of crunchy goodness to your moist cake, along with subtle notes of vanilla, honey, cinnamon, or whatever other flavor the granola itself might offer.

Chocolate is no stranger to the baking world, and one of the most common types of chocolate that you'll find in a baked good is none other than chocolate chips. While we would never advise against using chocolate chips in a cake, as they pretty much enhance any baked good they grace, we wouldn't necessarily recommend full-sized chips if you're looking for crunch in particular. Instead, we'd recommend mini chocolate chips, which pack all of the rich, chocolatey goodness of any kind of chocolate out there, with a crunchy edge.

Since there are so many varied breakfast cereals out there, you can really experiment and pick a kind that caters to the flavor of your cake. Chocolatey kinds like Cocoa Puffs or Cookie Crisp would work well in either a chocolate or vanilla cake, whereas something like Fruity Pebbles or Fruit Loops could enhance a strawberry cake. Cinnamon Toast Crunch would naturally work well on top of a cinnamon swirl cake, whereas something more neutral like Frosted Flakes would work as a crunchy factor in just about any cake flavor imaginable.

As for where you should incorporate the cereal, it's best left as a garnish so that you don't end up with soggy baked-in bits. You could also add a layer of cereal in between cake layers (on top of a layer of frosting), though keep in mind that this method is best left for those cakes that will be served right away, again to avoid sogginess.

There are all sorts of candy bars out there, so don't be afraid to expand your horizons to find that perfect crunchy match. Butterfinger, Crunch (naturally), Snickers, and Twix all include crunchy additions that would in turn help crunch-ify your cake.

Now, we're not suggesting that you throw a whole candy bar on top of your cake and call it a day, but instead, break the bars apart into smaller (still crunchy) bits. You could also put a layer of crushed-up candy in between your baked cake layers as you're decorating, but again, make sure that you'll be serving the cake that same day to retain as much candy crunch as possible.

At first thought, peanut butter may not seem like the crunchiest thing out there, or even remotely crunchy at all ... unless, of course, you opt for crunchy peanut butter. Laden with big chunks of halved peanuts, crunchy peanut butter would make for an exceptional addition to your next cake, adding both richness from the peanut butter itself and plenty of crunch from the peanut bits.

You could also swirl peanut butter directly into your cake batter for an effect that is both visually striking and tasty. You don't want to add too much peanut butter so that the excess oil doesn't disrupt the way the cake bakes, but a healthy swirl or drizzle will make for an exciting cake addition. And, of course, you'll also end up with peanuts in the cake if you do it this way, which will ensure a nice crunch throughout.

Pretzels would work best as a cake garnish, because if you were to bake them into the cake itself, they'd soften up significantly. Luckily there's a good amount of opportunity to add pretzels right on top of your cake, be they in whole, mini, or stick format. You could even crush up some pretzels in a plastic bag and then sprinkle them on top of your cake for a more evenly distributed crunch. 152ee80cbc

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