Made from pure organic coconut, Nutiva Organic O'Coconut treats are a delicious lightly sweetened snack with no corn, soy or cane sugar. Enjoy the perfect on-the-go snack with the added benefit of medium-chain triglycerides.
- Fair Trade
- Only 60 Calories Each
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Ingredients: Organic Tapioca Syrup, *Fair Trade Organic Desiccated Coconut, *Fair Trade Organic Coconut Flour, Sweet Mix (Organic Inulin, Monkfruit), Organic Sunflower Lecithin, Organic Coconut Flavor, Himalayan Sea Salt
May Contain Trace: Egg, Milk, Peanut, Soy, Tree Nuts, Wheat
Storage: Store in a cool, dry place away from sunlight. Keeps for one year.
How much coconut oil is in a Nutiva Organic O'Coconut treat?
Each treat contains 1.5 teaspoons of coconut oil.
What is the shelf life of Nutiva Organic O'Coconut treats?
The shelf life of both Classic and Hemp & Chia is one year from the date it has been packed in our facilities. There is an expiration date on each wrapper.
Are Nutiva Organic O'Coconut treats made in a facility that is free from peanut, dairy, wheat, gluten, tree nuts, and eggs?
Always look at the product label for any allergen statements and please email us for a current version of our Allergen Chart at: email@example.com
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Coconut flour and desiccated coconut come together for a portable, bite-sized snack that's perfect for stashing in your bag when you crave something sweet on the go. The treats get their sweetness from monk fruit extract, which has zero calories and is a good option for people with diabetes.
For 6 years, Common Vision and Nutiva have partnered to bring an orchard to every public school in Richmond, California. This School Orchard Initiative is an unprecedented, city-wide achievement that has brought fresh, healthy, school-grown fruit to 28 schools, impacting over 13,000 students — 79.5% of who rely on free and reduced lunch. Access to healthy, quality food is vital to immediate and long-term development, health and well-being. By bringing school orchards to Richmond, the Nutiva School Orchard Initiative is creating a more resilient foodshed for the entire city. Planting fruit trees, and later picking and eating fruit straight from those trees, shows students where their food comes from, and that they can create lasting change for their communities.