TRŪ Chocolate™ - All Natural Dark Chocolate | TRŪ Chocolate® Ingredients and Benefits
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TRŪ CHOCOLATE® INGREDIENTS

AND BENEFITS

TRŪ Chocolate® is good for your entire body.

candies
  • Organic Cocoa Liquor – Organic grown beans derived from Peru. Contains both cocoa solids and cocoa butter. NON-GMO and Fair Trade Certified™ by Fair Trade USA.
  • Organic Cocoa Butter – Organic and derived from the cocoa bean in Peru. It is a pure cocoa mass in liquid form. Like the cocoa beans from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportions-unsweetened. NON-GMO and Fair Trade Certified™ by Fair Trade USA.
  • Natural Xylitol – A NON-GMO natural sweetener sourced from Natural grown birch trees. Well known by dentists to be beneficial for preventing tooth decay. It is a popular sweetener for the diabetic diet. Our bodies produce up to 15 grams of xylitol daily from other food sources using established energy pathways. Xylitol is not a strange or artificial substance, but a normal part of everyday metabolism.
  • Organic Soy Lecithin – First and foremost, it’s organic, NON-GMO and used as an emulsifier. Lecithin keeps the cocoa butter (fat) portion happy and stable, so it doesn’t separate from the moisture, cocoa solids.
  • Organic Acai Berry Powder – A natural berry rich in anti-oxidants.
  • Chiamax – A 100% Natural product with 20% Omega-3 in each seed. Chia is the vegetable source with the most omega-3.
  • Momordica Charantia (Bitter Lemon) – A natural green flowering plant with a complex array of vitamins, minerals and antioxidants.
  • Organic Green Tea Extract – A natural leaf item loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants. Fair Trade Certified™ by Fair Trade USA.
  • Fabenol – A natural extract obtained from Phaseolus Vulgaris (common bean, kidney bean).
  • Saberry – An extract of fruits of Emblica officinalis (commonly known as Amla) and is a water-soluble antioxidant.
  • Bioperine – A natural extract from Black Pepper which has the ability to increase the bioavailability of nutritional compounds.