Ripple Food

Ripple Effect
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The Ripple Effect

Ripple is built on the truth that even the smallest actions can have far reaching impacts.

When you choose Ripple, you are creating positive impacts that ripple through our world. As a Certified B corp, we are dedicated to building our business as a force for good. These are some of the real-time impacts of Ripple to date... or as we like to call it, the Ripple Effect.

Ripple vs. Dairy Milk1
Carbon Saved
 lbs
Pounds less carbon used to produce Ripple milk2
Pounds less carbon used to produce Ripple milk2
Less Sugar
Consumed
 lbs
Pounds less sugar in Ripple milk3
Pounds less sugar in Ripple milk3
Ripple vs. Almond Milk4
Water Saved
 gal
Gallons less water used to produce Ripple milk2
Gallons less water used to produce Ripple milk2
Protein Added
 lbs
Pounds more protein in Ripple milk5
Pounds more protein in Ripple milk5
1 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of all varieties of dairy milk 2Comparisons based on the water used to get the same amount of protein from Ripple and almond milk. LifeCycle Assessment of Non-Dairy Milk, 2022 3 The weighted average of sugar across all varieties of milk is 13g in 1 cup vs. the weighted average of sugar across all varieties of Ripple milk is 7g in 1 cup. Milk sugar data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Milk consumption data from USDA 4 Comparisons based on the same volume of all varieties of Ripple milk sold vs. the same volume of almond milk 5 1 cup of almond milk contains 1g protein v. 1 cup Ripple milk contains 8g protein. Almond milk data from USDA National Nutrient Database for Standard Reference Legacy Release, April 2018

Nutty Dark Chocolate Tart with Toasted Hazelnuts

This sinfully delicious no-bake tart with black bean, chocolate and almond filling will satisfy any chocolate craving.

  • Prep Time: 30 minutes
  • Cooking Time: 5 minutes
  • Total Time: 35 minutes (+ 1 hour chilling time)
  • Serves: 8

Ingredients

  • 1 1/2 cups almonds
  • 1/4 cup cocoa powder
  • Pinch sea salt
  • 3/4 cup pitted Medjool dates
  • 2 tbsp coconut oil, melted
  • 1/4 cup chopped toasted hazelnuts
  • 1 oz dairy-free dark chocolate, shaved

     

  • Filling:
  • 1 cup Ripple Vanilla Milk
  • 7 oz dairy-free dark chocolate, finely chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/3 cup coconut sugar
  • 1/4 cup almond butter
  • 3 tbsp coconut oil, melted

Directions

  1. In food processor, combine almonds, cocoa powder and salt; pulse until finely ground. Add dates and coconut oil; pulse until combined. Press into bottom and up side of 9-inch pie plate. Refrigerate while making filling.
  2. Filling: Meanwhile, in small saucepan, heat Ripple Vanilla Milk over medium heat until steaming and just starting to simmer; pour over chopped chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Let cool to room temperature.
  3. In food processor, combine black beans, coconut sugar, almond butter and coconut oil; pulse until well combined. Add melted chocolate mixture; pulse until smooth. Scrape into crust; smooth top.
  4. Garnish with hazelnuts and shaved dark chocolate. Refrigerate for about 1 hour or until set.

Tip

– Substitute hazelnut or cashew butter for almond butter.

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