Lucky Alvin Peanut Cream with Milk Chocolate 330g

Lucky Alvin Peanut cream with milk chocolate 330g Incredibly refined Belgian milk chocolate with no added sugar brings out the natural flavour and aroma of ...Read more

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Product description

Lucky Alvin Peanut cream with milk chocolate 330g

Incredibly refined Belgian milk chocolate with no added sugar brings out the natural flavour and aroma of peanuts and takes them to a new dimension. An unrivalled harmony of flavours that never go wrong. This immortal combination is reminiscent of a typical Czech delicacy made of peanuts and chocolate from the days of totalitarianism. We've taken it one step further and improved the ingredients. With the first spoonful, you are guaranteed to go back to your childhood and not want to close the glass.

How can you use Lucky Alvin Peanut Butter?

Peanut butter is ideal as a spread on rice sandwiches, whole wheat toast, on pancakes...It 's also ideal for adding to smoothies, giving you a delicious nutty flavour along with all the nutritional benefits

The main benefits of Lucky Alvin Peanut Butter:

  • 80% natural peanut butter
  • 20% Belgian milk chocolate
  • No added salts, sugar or palm oil
  • natural source of protein.

Recommended Use:

  • Ideal as a spread or ingredient in cooking or smoothies.
  • Store in a shady place at temperatures below 30°.
  • Stir before eating.
  • Once opened, consume within 14 days.

Nutritional information:

100g

Energy value

2381 KJ/ 569 kcal

Protein

20,9g

Carbohydrates

27,1g

Sugars

5,5g

Dietary fibre

7,1g

Fats

- of which saturated fatty acids

47,1g

10,6g

Salt

0g

Ingredients:

80% peanuts from Argentina, 20% Belgian milk chocolate with no added sugar (sweetener: Maltitol, cocoa butter, milk powder, cocoa mass, soya lecithin, natural vanilla flavouring). (Allergens in bold.)

Warning:

May contain traces of peanuts, dried nuts, wheat, soy and milk.

Itsolidifies and forms white crystals in cold temperatures, and forms a slight oily layer on the surface at high temperatures.

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