The market’s first vegan chocolate bark made with beans instead of nuts, making them high-fibre, high-iron and protein-rich. By also using upcycled fruits, we make chocolate healthier while also using ingredients that have less of an environmental impact.
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About our chocolate
✔ 70% dark chocolate
✔ Imperfect, real fruits
✔ High in fibre, protein & iron
✔ No preservatives
✔ Suitable for vegans
✔ Made with love by dietitians!
INGREDIENTS: 70% Dark chocolate (Chocolate Liquor, Non-GMO Cane Sugar, Cocoa Butter, Soy Lecithin, Vanilla), Black Beans, “imperfect” fruit (Click on each product page for specific fruit).
Contains Soy. Produced in a facility that also processes: Milk, Wheat, Peanuts and/ or Tree Nuts.
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Why do we use beans with chocolate instead of the more commonly used- nuts? We found a multitude of winning benefits with this trending plant-based protein. Nutritionally, beans are lower in fat, they cannot go rancid (meaning longer shelf-life) and they contain more fibre and iron than nuts. Beans are more sustainable and environmentally friendly because they are grown locally in Canada, and takes much less water to grow than nuts do. Did you know that it takes one gallon of water to grow one almond and almost five gallons of water to grow one walnut??
Remix Snacks goes even further in the sustainability scene because we create our snacks with imperfect, upcycled fruit. These are good quality fruit that are rejected at the distribution food chain because they do meet the high cosmetic or aesthetic standards consumers have for produce. For example, apples might not be perfectly round and peaches might not be completely red, but they are still great quality, and have the same nutritional content. In fact, more than 58% of produce grown in Canada is wasted, with more than 40% of that occurring due to imperfections being discarded.
By supporting us, you are also helping to reduce food waste. To date, we have saved over 10,000 lbs of fruit from being thrown out in landfills!
The one last thing we wanted to do before graduating school back then was to enter the McGill Startup Competition: the Dobson Cup.
We knew that we could create a nutritious, healthy snack to fill these voids, that also used these fruits to reduce food waste. We started to test different recipes in our apartment kitchen in between classes and our clinical internships, trying to master the chocolate-tempering process and fruit-drying rotations, often waking up at 3am to rotate batches! We then had the first iteration of our snack, Beanbark. This is where healthy chocolate met high protein, high fibre snacks.
We won two prizes at this ideation phase, and effectively launched Remix Snacks as an operating start-up, beginning our journey as entrepreneurs.