Nutrition

The Chemistry of Chocolate

The Chemistry of Chocolate

Jamie Wagener |
by Brittany Scanniello, RD Fall in love with cacao this Valentine’s Day! If you are anything like us, learning there are health benefits to indulging in dark chocolate means we jump at the chance to add it to our healthy snacking routing.  Cacao powder is what adds the rich, decadent, deep chocolate flavor to any dessert or beverage. At Supernola, we use high quality ethically sourced chocolate made from organic fermented - yes that's right, fermented! - cacao.  Cacao powder is made by grinding down the cacao beans that have been 'fermented' oftentimes in the natural sun.  This fermentation process...

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Chocolate Nut Crunch Blondies

Chocolate Nut Crunch Blondies

Jamie Wagener |
You will never know these blondie bars are without sugar, flour or eggs … they are simple to whip up and taste like cookie dough.  Ooey Gooey and decadent these will satisfy those sweet tooth cravings.  Don’t just take our word for it  … give them a try! 

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Maple Pecan Goji Shortbread

Maple Pecan Goji Shortbread

Jamie Wagener |
This shortbread cookie is paleo, refined sugar free and made with just real whole food ingredients your body will love.  It’s slightly sweet with a little crunch and perfect way to spice up your breakfast routine.

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Triple Berry Crisp

Triple Berry Crisp

Cindy Poiesz |
Ingredients: 1 pound strawberries, sliced small ½ cup blanched almond flour (not almond meal) 1 tablespoon ghee 2 packs Triple Berry Vanilla Instructions: Pile sliced strawberries in 4-5 small ramekins and place on a baking sheet Bake strawberries at 350°F for 30 minutes Meanwhile, make topping in a food processor or vitamix Pulse almond flour, ghee and Supernola until pieces of dough form Remove ramekins from oven Spoon topping over baked strawberries Bake 20-30 minutes at 350°F, until topping is golden-brown Remove from oven and serve Download a PDF of the Recipe

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