Chocolate Chip Blondie Sweet Bites

CHICKPEA PUREE, EGG WHITE, SUGAR, BROWN RICE FLOUR, UNSALTED BUTTER (CREAM, NATURAL FLAVOR), ZUCCHINI, SEMI-SWEET CHOCOLATE (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER), BROWN SUGAR, SOLUBLE CORN FIBER, BUTTERNUT SQUASH PUREE, POTATO STARCH, NATURAL FLAVOR, CITRUS FIBER, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE). CONTAINS: EGG, MILK

Serving Size: 1 piece (43g)

AMOUNT PER SERVING

Calories - 120

Total Fat - 4.4g (6% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Saturated Fat - 2.5g (13% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Trans Fat - 0g

Cholesterol - 10mg (3% DV)

Sodium - 95mg (4% DV)

Total Carb - 20g (7% DV)

Dietary Fiber - 4g (13% DV)

Total Sugars - 10g

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Incl. 10g Added Sugars (19% DV)

Protein - 2g

Vitamin D - 0mcg (0% DV)

Calcium - 10mg (0% DV)

Iron - 0.4mg (2% DV)

Potassium - 80mg (2% DV)


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Refrigerated: 7 days

Frozen: 540 days

Ships frozen

Tools & Equipment: Full Sheet Tray, Parchment Paper, Aluminum oil

Amount Per Tray: 35 units (5×7)

Heat product from frozen. Pre-heat the convection oven to 400°F with HIGH FAN on. Take a full sheet tray and line with parchment paper. Place 35 frozen sweet bites on tray in a 5 by 7 configuration. Tightly cover with 2x aluminum foil pieces. Place into the convection oven on the middle rack. Bake for 16-18 minutes, or until the product reaches an internal temperature of at least 165°F.

Tools & Equipment: Full Sheet Tray, Parchment Paper, Aluminum oil

Amount Per Tray: 35 units (5×7)

Heat product from frozen. Pre-heat the conventional oven to 400°F with HIGH FAN on. Take a full sheet tray and line with parchment paper. Place 35 frozen sweet bites on tray in a 5 by 7 configuration. Tightly cover with 2x aluminum foil pieces. Place into the oven on the middle rack. Bake for 19-21 minutes, or until the product reaches an internal temperature of at least 165°F.