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Lotus Crunch

Our first bar — makhana-based, roasted in ghee, bound with dates. One recipe, made honestly.

Makhana-based · small batch

Lotus Crunch

Puffed makhana and roasted nuts bound with dates, finished with ghee and olive oil. No refined sugar, no preservatives — just what's on the label below.

NO REFINED SUGAR PLANT PROTEIN BASE SMALL BATCH
Price TBD — finalizing pack size

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Ingredient panel

What's actually in the bar

No hidden panel, no fine print. Here's the full list, and why each one is in there.

Lotus Crunch

MAKHANA-BASED · SMALL BATCH
Makhana (fox nut)
The base of the bar — a light, plant-protein-rich puffed seed, roasted rather than fried.
PROTEIN BASE
Almonds
Sliced and roasted for crunch and steady, slow-release energy.
CRUNCH + FAT
Pistachio
Adds a distinct bite and natural green flecks — no coloring needed.
TEXTURE
Walnuts
One of the few plant sources of omega-3s — in whole pieces, not powder.
OMEGA-3
Chia seeds
Tiny but fiber-dense, folded in for a bit of gentle binding and staying power.
FIBER
Pumpkin seeds
Roasted whole for a slightly nutty snap in every bite.
MINERALS
Sunflower seeds
A lighter, milder seed that rounds out the mix without overpowering it.
VITAMIN E
Ghee
Used to roast the makhana and nuts — the flavor base, the traditional way.
ROASTING FAT
Olive oil
A light finishing oil that keeps the bar from feeling heavy.
FINISH
Dates
Blended in to bind everything together — the only sweetness in the bar.
BINDER + SWEETNESS

How it's made

No refined sugar. No shortcuts.

Step 1 Roast

Makhana and nuts roasted in ghee until crisp — not fried, not deep-heated.

Step 2 Blend

Dates blended down into a natural binder — the only sweetener used.

Step 3 Fold

Seeds folded in whole for texture, then finished with a touch of olive oil.

Step 4 Press

Pressed and set by hand in small batches — no factory line, yet.