• Krunchy Joy Cocoa
  • Krunchy Joy Cocoa
  • Krunchy Joy Cocoa
  • Krunchy Joy Cocoa
1 5

Krunchy Joy Cocoa

Organic crunchy oat muesli with cocoa

4,29€
4,29€
11,44€ kg
Tax included. Shipping calculated at checkout.
Size

Shipping in 1-2 business days

Discount from the 2nd bag
Ingredients

Whole oat flakes* 52%, tapioca syrup*, cornflakes* (corn*, corn syrup*, sea salt, emulsifier: soya lecithin*), sunflower oil*, beet sugar* 8%, coconut flakes*, spelt (wheat type) puffed*, cacao powder* 4%

*from organic farming.
Nutritional values/100g

Energy: 1928 kJ (460 kcal)
Fat: 17g
of which saturated fatty acids: 5.2 g
Carbohydrates: 63 g
of which sugar: 12 g
Fiber: 8.3 g
Protein: 9.5 g
Salt: 0.24 g
Allergy Advice

Contains gluten and soy. May contain traces of nuts, sesame and milk.

A chocolaty Krunchy without chocolate?

Yes, because we bake Krunchy Joy Cocoa only with the best Fairtrade-certified cocoa and with very little sugar - just enough for the aromas of the cocoa to develop perfectly through the delicate sweetness. Mini cornflakes ensure a light bite and round off the taste. Look forward to the chocolaty scent that will fill your nose while enjoying this crispy breakfast.

Krunchy Joy offers you full enjoyment with only 12g sugar/100g and therefore at least 30% less sugar than other crunchy mueslis¹.

Baked with oats from the fields of our local Barnhouse farmers .

 

Krunchy Joy is also available with nuts.

 


¹Source: Barnhouse market analysis 2022, organic and non-organic crunchy mueslis.

 

Organic inspection body: DE-ÖKO-007

Krunchy Joy Cocoa
Krunchy Joy Cocoa
Krunchy Joy Cocoa
Krunchy Joy Cocoa

vegan Krunchy mousse au chocolat

Ingredients for three glasses:

275 ml aquafaba (liquid from two 400 g cans of chickpeas)

150 g vegan dark chocolate

2 tablespoons maple syrup

2 teaspoons agar agar

2 sachets vanilla sugar

Ingredients for the topping:

Maple syrup

Blueberries

Apricots

Basil

Krunchy Joy Cocoa

How to make it:

  1. Cut the chocolate into pieces and melt over a water bath.
  2. Drain chickpeas over a measuring cup and set aside. Put the aquafaba obtained in a food processor and beat until stiff together with the vanilla sugar and agar agar.
  3. Fold the melted chocolate and maple syrup into the aquafaba whipped cream.
  4. Pour the mousse into three glasses and place in the refrigerator for at least three hours.

Your Krunchy in 60 seconds

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H
Hannah Kreck
Ein Muss für alle Schoko-Liebhaber*Innen!

Bin absolut begeistert!