Spicy Pumpkin Seed Cocoa Nib Brittle
Mojo Bakes! SF
Molly Martell started Mojo Bakes! SF in March of 2018, and we first met her through SFMADE’s small business week just two months later. Our first time working with her was when we asked her to be a contributor in our 2018 Advent Calendar–her largest single project in her first year of business. Since then, we have collaborated on other projects including the 2019 Advent Calendar and shortbread baking classes at Dandelion Chocolate in Japan.
We are huge, huge fans of Molly’s lightly sweet and savory treats and confections, and she can only make enough to keep them on our shelves for the holidays. She uses our cocoa nibs in her black sesame shortbread, and we swoon. She also combines our crunchy, nutty nibs with toasted pumpkin seeds in her spicy, savory/sweet brittle, and we simply can’t get enough. Molly doesn’t eat nuts, so you don’t have to worry about finding any in her confections. Some of what she produces is also gluten-free and vegan.
Ingredients: organic pumpkin seeds, sugar, glucose, organic agave nectar, water, organic coconut oil, Dandelion Chocolate cocoa nibs, baking soda, organic cayenne powder, organic chipotle powder, organic chili flakes, sea salt
4 oz. (113 g)
Made in a facility that processes milk, soy, and tree nuts.