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Base Culture

Base Culture Almond Butter Brownie

2 oz
$2.08 each($0.95 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Soft, chocolately and delicious, our gluten free brownie with an almond butter drizzle is the perfect paleo snack for when you're on the go! Base Culture's paleo products are ALL NATURAL! Made with ZERO artificial ingredients or preservatives.

Gluten free brownie that is 100% paleo, grain free, dairy free and soy free
No artificial ingredients or preservatives
Non-GMO
Kosher
Peanut-Free

Highlights

  • Nutrition Facts

    0 servings per container

    Serving Size
    1.00 brownie
    • Amount Per Serving
      Calories
      250
    • % Daily Value*
    • Total Fat
      • 15g
      • 19%
    • Saturated Fat
      • 8g
      • 40%
    • Trans Fat
      • 0g
    • Cholesterol
      • 50mg
      • 17%
    • Sodium
      • 170mg
      • 7%
    • Total Carbohydrate
      • 23g
      • 8%
    • Dietary Fiber
      • 4g
      • 14%
    • Total Sugars
      • 15g
    • Includes Added Sugars
      • 11g
      • 22%
    • Protein
      • 6g
    • Vitamin D
      • 2%
    • Calcium
      • 2%
    • Iron
      • 10%
    • Potassium
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    (Non-GMO Ingredients) Honey, (Non-GMO Ingredients) Eggs, (Non-GMO Ingredients) Cashew Butter, (Non-GMO Ingredients) Coconut Oil, (Non-GMO Ingredients) Organic Date Paste, (Non-GMO Ingredients) Unsweetened Chocolate, (Non-GMO Ingredients) Almond Butter, (Non-GMO Ingredients) Coconut Flour, (Non-GMO Ingredients) Coconut Cream, (Non-GMO Ingredients) Cocoa Powder, (Non-GMO Ingredients) Baking Soda, (Non-GMO Ingredients) Cream of Tartar, (Non-GMO Ingredients) Sea Salt.

    Allergens and safety warnings

    Contains: egg, almond, cashew, coconut. Manufactured in a facility that also processes: pecans. May contain nut shells, pieces, or pits.
  • Freeze until ready to enjoy.
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