Do you know the feeling of coming home tired and hungry, and you have got nothing to eat but instant coffee and frozen raspberries?
I had a similar experience when I bought and ate a protein bar at my local gym. I but it from a lack of better nutritional choices, and it tasted like being hit by a brick of disappointment. I have been a chef for many years, so I thought to myself I can make a better, cleaner and fresher bar, without the taste of brick.
After a night of mouthwash and wondering, I was ready to enter the kitchen with a crate full of fresh, organic foods, creatively improvising until I had my recipe. And voila, my Raw Snacks were given life.
At the time of development I was a manager of Raabar in Aarhus, a raw food restaurant with a pride in using only clean ingredients and goods, so building on their philosophy was low hanging fruit.
Raw simply means using fresh produce and that the ingredients are not heated above 42 degrees Celsius to preserve nutrients, and to avoid burning yourself to toast.