80% MISO MATZOH CRACK
Preorder now. Orders will ship early April.
No, this isn’t an updated family recipe… probably because there wasn’t matzoh crack this good growing up. This is definitely my preferred way to eat matzoh (that or smothered in charoset) and so in honor of Passover coming up, I decided to dress it up in my own toffee and chocolate and top it with cacao miso powder.
This ain’t your bubbe’s recipe, but it’s 100% worth getting and 100% plant based.
But is it kosher? The matzoh, the Miyoko’s butter, and sugar used are. My chocolate is just cacao beans, kosher sugar, and a tiny bit of cocoa butter. Not certified kosher, but I’ll let you be the judge.
Ingredients: Cacao beans from Huila in Colombia, cane sugar*, cocoa butter*, matzoh (wheat flower, water)*, Miyoko’s vegan butter* (coconut oil, cultured cashew milk, water, sunflower oil, sunflower lecithin), cane sugar*, cacao nib miso (cacao nibs from Kokoa Kamili*, rice koji, chickpeas*, sea salt)
*Organic
Contains: wheat
90 g / 3.15 oz
Preorder now. Orders will ship early April.
No, this isn’t an updated family recipe… probably because there wasn’t matzoh crack this good growing up. This is definitely my preferred way to eat matzoh (that or smothered in charoset) and so in honor of Passover coming up, I decided to dress it up in my own toffee and chocolate and top it with cacao miso powder.
This ain’t your bubbe’s recipe, but it’s 100% worth getting and 100% plant based.
But is it kosher? The matzoh, the Miyoko’s butter, and sugar used are. My chocolate is just cacao beans, kosher sugar, and a tiny bit of cocoa butter. Not certified kosher, but I’ll let you be the judge.
Ingredients: Cacao beans from Huila in Colombia, cane sugar*, cocoa butter*, matzoh (wheat flower, water)*, Miyoko’s vegan butter* (coconut oil, cultured cashew milk, water, sunflower oil, sunflower lecithin), cane sugar*, cacao nib miso (cacao nibs from Kokoa Kamili*, rice koji, chickpeas*, sea salt)
*Organic
Contains: wheat
90 g / 3.15 oz
Preorder now. Orders will ship early April.
No, this isn’t an updated family recipe… probably because there wasn’t matzoh crack this good growing up. This is definitely my preferred way to eat matzoh (that or smothered in charoset) and so in honor of Passover coming up, I decided to dress it up in my own toffee and chocolate and top it with cacao miso powder.
This ain’t your bubbe’s recipe, but it’s 100% worth getting and 100% plant based.
But is it kosher? The matzoh, the Miyoko’s butter, and sugar used are. My chocolate is just cacao beans, kosher sugar, and a tiny bit of cocoa butter. Not certified kosher, but I’ll let you be the judge.
Ingredients: Cacao beans from Huila in Colombia, cane sugar*, cocoa butter*, matzoh (wheat flower, water)*, Miyoko’s vegan butter* (coconut oil, cultured cashew milk, water, sunflower oil, sunflower lecithin), cane sugar*, cacao nib miso (cacao nibs from Kokoa Kamili*, rice koji, chickpeas*, sea salt)
*Organic
Contains: wheat
90 g / 3.15 oz