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Coconut Milk Chocolate Bar

Coconut Milk Chocolate Bar

The bar you’ve all been waiting for. Our first true “milk” chocolate… made without dairy! We handcraft this vegan 52% milk chocolate (32% cocoa liquor and 20% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in Del Tambo, Ecuador plus organic coconut.


This long-awaited chocolate is Certified Kosher D.E., vegan, gluten-free and dairy-free. 

Availability: In stock

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Full Description

The bar you’ve all been waiting for. Our first true “milk” chocolate… made without dairy! We handcraft this vegan 52% milk chocolate (32% cocoa liquor and 20% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in Del Tambo, Ecuador plus organic coconut. We also add certified organic cane sugar, sucanat cane sugar and a touch of maldon sea salt and organic vanilla bean.

This long-awaited chocolate is Certified Kosher D.E., vegan, gluten-free and dairy-free. 

Net Weight: 85g (3oz)

This product is:

Tasting Notes

Caramelized sugar & creamy coconut sweetness.

Nutritional Info

Contains tree nuts (coconut). Processed in a facility that also processes milk, tree nuts and wheat.

Ingredients: Del Tambo, Ecuador Cocoa Beans (Arriba Nacional), Organic Cane Sugar, Cocoa Butter (Made in our factory with Davao beans), Organic Coconut, Sucanat Cane Sugar, Maldon Sea Salt, Organic Vanilla Bean.

Serving Size 42.5g (1/2 bar)
Total Calories 250, Fat Cal. 160, Total Fat 18g (28%), Saturated Fat 12g (60%), Trans Fat 0 (0%), Cholesterol 0 (0%), Sodium 60mg (3%), Total Carbs 19g (6%), Fiber 5g (20%), Sugars 14g, Protein 2g, Vitamin A (0%), Vitamin C (0%), Calcium (1%), Iron (6%)

A Product Of...


San Jose Del Tambo, Ecuador

A quiet, unassuming village at the foothills of the Andes Mountains holds one of cocoa’s best-kept secrets. Once an outpost for journeying Quechua Indians looking for rest before ascending the Andes, San Jose Del Tambo, Ecuador, has made its mark in South America as one of the best regions in which to grow cocoa. Cocoa only grows 20 degrees north or south of the Equator because it prefers hot and humid climates. Fittingly, San Jose Del Tambo’s balmy weather and high altitude, coupled with the roaring waters of the Rio de San Miguela creates one of the world’s best environments for growing superb cocoa beans.

> read more about our travels to this region
> Read The Full Story