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| Pbfit Sugar-Free Peanut Butter Powder | Pure Avocado Oil | Oatsome Organic Oat Milk | PBfit Organic Peanut Butter Powder | Oatsome Barista Oat Drink | |
| 8g protein per serving, no added sugar. | Roast. Bake. Sauté. 500°F Smoke Point! | Use anywhere you'd use milk. | 87% less fat than traditional peanut butter! | Great for lattes, smoothies or baking. |
Customer Questions & Answers
Customer reviews
Top reviews from the United States
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Reviewed in the United States on July 1, 2018
Verified Purchase
Contains a know Carcinogen
By anatru2021 on July 1, 2018
There is a cadmium warning on this product. Cadmium is a known carcinogen. Look it up. This was conveniently left out of the long list of miraculous health benefits touted on the website. Deceptive and shameful. In the trash it goes.
By anatru2021 on July 1, 2018
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Reviewed in the United States on September 29, 2019
Verified Purchase
Organic Cacoa Powder with Chemicals Including Cadmium
By JusBe on September 29, 2019
This product does sport a Warning For California residents: Consuming this product CAN expose you to CHEMICALS including cadmium...which IS KNOWN to the state of California to cause Cancer, birth defects and reproductive harm. Don’t be fooled, this does not only occur in California, the laws alerting consumers are just more stringent in this state. Ingesting chemicals including cadmium in any location in the world can affect your health in negative ways, so please don’t think the warning on this bag of ‘organic cacoa’ Is safe for consumption outside of California...it’s not!
By JusBe on September 29, 2019
Images in this review
Reviewed in the United States on June 5, 2018
Verified Purchase
Reviewed in the United States on May 27, 2018
FUDGY, VEGAN, GLUTEN-FREE, CHOCOLATE BROWNIES
1/2 cup shredded, unsweetened coconut, ground to powder
1/2 cup rolled oats, ground to powder OR 1/2 cup whole wheat pastry flour (if you don't care about gluten)
30 gm pitted dates
30 gm dried cherries (optional, but cherries make chocolate flavor more intense as well as adding natural sweetness)
1/2 cup canned pineapple with juice
1 apple, peeled and cored
1 Tbsp. stevia powder (if you don't like stevia, omit it and add more honey or raw sugar, sweetening to taste)
1 Tbsp. vanilla extract (I make my own)
1 Tbsp. cherry extract (I make my own) OR 1 tsp. almond extract (optional, but either cherry or almond extract amplifies the flavor of chocolate and increases the sensation of sweetness)
10 Tbsp. coconut oil
1/4 cup honey OR 1/4 cup raw sugar
3/4 cup cacao powder
Instructions
1. Grind oats (if using oats vs flour) and coconut in food processor.
2. Add dates, cherries, pineapple, apple, stevia and extracts to dry mixture in food processor and puree.
3. Heat coconut oil and honey on medium heat on stove, stirring with whisk.
4. When oil mixture is hot, close to boiling, gradually add into it the cacao powder and the pureed mixture while stirring well with whisk until this becomes a smooth, lump-free paste.
5. Grease a 6-1/2 x 8-1/2 (OR 7 x 9 OR 8 x 8) glass baking dish and pour the batter into it.
6. Bake for 30 minutes in an oven or toaster oven which is set at 325. Brownies are NOT like cake. You bake until the center is still soft and slightly wet and the brownies have begun to pull away from the sides of the baking dish. Brownies should NOT be overcooked.
7. Allow brownies to cool for 10-15 minutes before cutting and serving them so they hold together well.
NO BAKE, VEGAN, GLUTEN-FREE, CHOCOLATE-COCONUT COOKIES
1 cup unsweetened, shredded coconut
1/2 cup canned pineapple with juice
60 gm pitted dates
60 gm dried cherries
1 apple, peeled and cored OR 1/2 cup applesauce
1 Tbsp. stevia powder OR 1/2 cup raw sugar (if you don’t like stevia)
2 Tbsp. vanilla (OR less if you prefer)
1 Tbsp. cherry extract OR 1 tsp. almond extract (optional, but it increases the richness of the chocolate flavor)
3/4 cup coconut oil
1/4 cup maple syrup OR 1/4 cup honey
1 cup cacao powder
2 cups unsweetened, shredded coconut
4 rice cakes, crumbled
1 cup vegan chocolate chips
Instructions
1. Grind 1 cup of shredded coconut in food processor until it becomes a coarse powder (this grinding will not be complete until step 2, and it does not have to be a perfect flour-like-consistency of powder, just coarsely ground up).
2. Add pineapple to coconut and continue to grind until coconut is mostly powder.
2. Add dates, cherries, apple, stevia and extracts to mixture in food processor and puree to a smooth paste.
3. Heat coconut oil and maple syrup (OR honey) on medium heat on stove, stirring with whisk.
4. When oil mixture is hot, close to boiling, gradually add into it the cacao powder and the pureed mixture while stirring well with a whisk until the hot mixture becomes a smooth, lump-free paste. Do NOT skip this step! I learned the hard way that if you don’t heat the oil and honey and stir the puree into the hot oil-and-honey mixture, these cookies simply are not the right texture and taste.
5. Stir into the hot mixture the remaining 2 cups of shredded coconut which was not ground up in the food processor. Let the mixture cool.
6. Stir into the cooled chocolate mixture the crumbled rice cakes and the chocolate chips. NOTE: If you stir the chocolate chips into the mixture when it is very hot, they will melt, and you won’t get the wonderful, crunchy taste of unmelted chips in the final form of the cookies.
7. Dip with 1-tablespoon, melon-ball dipper into a container which can easily be stored in the freezer. I have a silicone container with a pop-seal lid that works great. This makes 72 balls, so I use several containers, with wax paper separating layers of cookie balls. These cookies keep well for weeks in the freezer (if they last that long).
Verified Purchase
Delicious!
By Kate McMurry on May 27, 2018
This is delicious, organic cacao powder. It has a terrific, deep, chocolatey flavor. I have included a recipe I recently developed for vegan, gluten-free brownies made with this cacao powder. They are moist and chewy, as all good brownies should be. I have also included my recipe for no-bake chocolate, coconut cookies. This is a type of cookie I adored in my childhood, and I recently adjusted it to make it vegan and gluten-free.By Kate McMurry on May 27, 2018
FUDGY, VEGAN, GLUTEN-FREE, CHOCOLATE BROWNIES
1/2 cup shredded, unsweetened coconut, ground to powder
1/2 cup rolled oats, ground to powder OR 1/2 cup whole wheat pastry flour (if you don't care about gluten)
30 gm pitted dates
30 gm dried cherries (optional, but cherries make chocolate flavor more intense as well as adding natural sweetness)
1/2 cup canned pineapple with juice
1 apple, peeled and cored
1 Tbsp. stevia powder (if you don't like stevia, omit it and add more honey or raw sugar, sweetening to taste)
1 Tbsp. vanilla extract (I make my own)
1 Tbsp. cherry extract (I make my own) OR 1 tsp. almond extract (optional, but either cherry or almond extract amplifies the flavor of chocolate and increases the sensation of sweetness)
10 Tbsp. coconut oil
1/4 cup honey OR 1/4 cup raw sugar
3/4 cup cacao powder
Instructions
1. Grind oats (if using oats vs flour) and coconut in food processor.
2. Add dates, cherries, pineapple, apple, stevia and extracts to dry mixture in food processor and puree.
3. Heat coconut oil and honey on medium heat on stove, stirring with whisk.
4. When oil mixture is hot, close to boiling, gradually add into it the cacao powder and the pureed mixture while stirring well with whisk until this becomes a smooth, lump-free paste.
5. Grease a 6-1/2 x 8-1/2 (OR 7 x 9 OR 8 x 8) glass baking dish and pour the batter into it.
6. Bake for 30 minutes in an oven or toaster oven which is set at 325. Brownies are NOT like cake. You bake until the center is still soft and slightly wet and the brownies have begun to pull away from the sides of the baking dish. Brownies should NOT be overcooked.
7. Allow brownies to cool for 10-15 minutes before cutting and serving them so they hold together well.
NO BAKE, VEGAN, GLUTEN-FREE, CHOCOLATE-COCONUT COOKIES
1 cup unsweetened, shredded coconut
1/2 cup canned pineapple with juice
60 gm pitted dates
60 gm dried cherries
1 apple, peeled and cored OR 1/2 cup applesauce
1 Tbsp. stevia powder OR 1/2 cup raw sugar (if you don’t like stevia)
2 Tbsp. vanilla (OR less if you prefer)
1 Tbsp. cherry extract OR 1 tsp. almond extract (optional, but it increases the richness of the chocolate flavor)
3/4 cup coconut oil
1/4 cup maple syrup OR 1/4 cup honey
1 cup cacao powder
2 cups unsweetened, shredded coconut
4 rice cakes, crumbled
1 cup vegan chocolate chips
Instructions
1. Grind 1 cup of shredded coconut in food processor until it becomes a coarse powder (this grinding will not be complete until step 2, and it does not have to be a perfect flour-like-consistency of powder, just coarsely ground up).
2. Add pineapple to coconut and continue to grind until coconut is mostly powder.
2. Add dates, cherries, apple, stevia and extracts to mixture in food processor and puree to a smooth paste.
3. Heat coconut oil and maple syrup (OR honey) on medium heat on stove, stirring with whisk.
4. When oil mixture is hot, close to boiling, gradually add into it the cacao powder and the pureed mixture while stirring well with a whisk until the hot mixture becomes a smooth, lump-free paste. Do NOT skip this step! I learned the hard way that if you don’t heat the oil and honey and stir the puree into the hot oil-and-honey mixture, these cookies simply are not the right texture and taste.
5. Stir into the hot mixture the remaining 2 cups of shredded coconut which was not ground up in the food processor. Let the mixture cool.
6. Stir into the cooled chocolate mixture the crumbled rice cakes and the chocolate chips. NOTE: If you stir the chocolate chips into the mixture when it is very hot, they will melt, and you won’t get the wonderful, crunchy taste of unmelted chips in the final form of the cookies.
7. Dip with 1-tablespoon, melon-ball dipper into a container which can easily be stored in the freezer. I have a silicone container with a pop-seal lid that works great. This makes 72 balls, so I use several containers, with wax paper separating layers of cookie balls. These cookies keep well for weeks in the freezer (if they last that long).
Images in this review
Top reviews from other countries
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Foul smell / chemical composition changed?
Reviewed in Singapore on November 11, 2020Verified Purchase
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Best Organic Cocoa powder
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