ALOHA
Raspberry White Chocolate
TL:DR
In 2 Sentences
A rare vegan spin on white chocolate—cocoa‑butter based and dairy‑free—studded with real dried raspberries and built on a soy‑free rice‑and‑pumpkin‑seed protein blend. It reins in sugar with monk fruit and a fiber‑forward recipe rather than stevia or heavy syrups.
When to choose ALOHA Raspberry White Chocolate
Great for plant‑based snackers who want a dessert‑leaning afternoon pick‑me‑up or post‑walk refuel, not a 20‑gram protein bomb. Also fits folks avoiding stevia and the usual sugar alcohols like erythritol or maltitol.
What's in the ALOHA bar?
ALOHA’s Raspberry White Chocolate bar pairs a dairy‑free, plant‑protein base with a dessert‑leaning flavor built from dried raspberries, natural raspberry flavor, and a vegan white‑chocolate component made with cocoa butter and vanilla.
Nutrition‑wise, it’s a carb‑forward snack with moderate fat and a modest protein hit—sweetness kept in check not by heaps of sugar, but by soluble tapioca fiber, a touch of monk fruit, and just small amounts of cane sugar and rice/tapioca syrups.
If you’re picturing a creamy berry bite that stays vegan and gluten‑free, you’ve got the idea.
- Protein
- 14 g
- Fat
- 9 g
- Carbohydrates
- 26 g
- Sugar
- 3 g
- Calories
- 230
Protein
1415MIDProtein comes from a plant blend of brown rice protein and pumpkin seed protein—dairy‑free and soy‑free, with a mild flavor. Rice protein runs light on lysine, and combining it with another seed protein helps round out the amino acid mix versus using a single source. At 14g, it’s a moderate boost suited to snacking more than a full meal replacement.
Fat
99MIDMost of the 9g of fat comes from sunflower butter and oil (predominantly unsaturated) with a smaller contribution from cocoa butter in the white‑chocolate component. That mix delivers a creamy bite with omega‑6–rich seed fats alongside stearic‑heavy cocoa butter, which is a saturated fat that tends to be cholesterol‑neutral. It lands squarely mid‑pack for bars—satisfying without feeling heavy.
Carbs
2620HIGHCarbs here are built, not rustic: soluble tapioca fiber (a resistant dextrin) supplies bulk, while refined starch‑based binders—tapioca syrup and rice‑derived powders tucked into the vegan white chocolate—add structure and sweetness. Expect a blend of quick energy from the syrups and steadier release thanks to the fiber, with a whisper from the raspberries themselves. Think more engineered energy than oats‑and‑seeds, but tempered by the fiber and protein.
Sugar
34MIDOnly 3g of sugar shows up because the sweetness leans on monk fruit (a high‑potency sweetener) and glycerin (a plant‑derived syrup that adds moisture and mild sweetness but doesn’t count as sugar). The actual sugars present—cane sugar in the vegan white chocolate and small amounts of rice/tapioca syrups—are used sparingly, while dried raspberries add a touch of natural fruit sugar. Low sugar here signals less table sugar, not an absence of refined sweeteners.
Calories
230210MIDAt 230 calories, this bar is a satisfyingly dense snack. Most energy comes from the carb system (including fiber) and the seed‑based fats, with protein playing a supporting role. The added soluble fiber helps keep the label calories a bit lower than a simple carb‑plus‑fat tally would suggest.
Vitamins & Minerals
No standout fortification—nothing tops 10% Daily Value on the label. You’ll get a small bump of iron (likely from cocoa and seed ingredients) and, in theory, a nudge of vitamin E from sunflower components, but not at levels prominent enough to list. This bar is about macros and flavor more than micronutrients.
Additives
A practical handful of helpers shape the texture: soluble tapioca fiber for bulk, sunflower lecithin to keep everything cohesive, vegetable glycerin for softness, and natural flavor for the bright raspberry note. Inside the vegan white chocolate, rice maltodextrin and tapioca starch add body. These are refined, functional ingredients—more ‘formulated bar’ than pantry‑only fare—used to keep sugar modest while preserving a dessert‑like bite.
Ingredient List
Brown rice grain
Pumpkin seeds
Cassava root starch
Sunflower plant seeds
Sunflower seeds
Cocoa beans
Sugarcane stalks
Cassava root
Rice grain starch
Corn, tapioca, potato, or rice starch
What are people saying?
Sources
Range
“I LOVE ALOHA BARS and this flavor is tied for my favorite”
“I really like Aloha bars. Heat one up for 20 seconds in the microwave and they taste even better!”
“I love aloha bars so much! I had weight loss surgery so now, when I crave a candy bar, I eat an aloha bar instead. Absolutely delicious”
Main Praise
Across food media and buyer reviews, the love clusters around flavor and texture. Bon Appétit and SELF both spotlight ALOHA as a top vegan pick for being chewy, moist, and free of that familiar protein‑bar aftertaste.
Everyday eaters echo it—one Redditor calls ALOHA their favorite and swears a 20‑second microwave warm‑up turns it into a melty treat, and several Amazon reviewers say it’s become their go‑to plant‑based bar.
People also appreciate the ingredient philosophy: organic brand, dairy‑free, soy‑free, gluten‑free, with sweetness that skips stevia and the intense sugar alcohols that can upset stomachs. Satiety shows up again and again—at 230 calories with 14g of protein and meaningful fiber, it actually tides folks over.
For candy‑bar cravers, this raspberry‑white‑chocolate combo hits the sweet spot without a big sugar load.
Main Criticism
Not everyone’s smitten. A handful of Redditors and Amazon reviewers find ALOHA bars too sweet despite the low sugar number—monk fruit can register sharply sweet to certain palates.
A smaller but real group reports digestive discomfort, which tracks with how some people react to glycerin and resistant tapioca fiber. Texture also divides: some tasters describe it as crumbly or a bit powdery, with chocolate flakes that can be messy.
If you want 20–25g of protein per bar, 14g will feel light. And if you’re deliberately minimizing omega‑6 seed oils, the sunflower‑butter base won’t fit your template.
The Middle Ground
The split makes sense once you look under the hood. This is a carb‑forward, dessert‑leaning vegan bar designed to taste really good first, then deliver a respectable 14g of protein—not the other way around.
That’s why Bon Appétit and SELF applauded the texture and flavor, while heavy lifters and super‑sensors (like the Reddit user who called it too sweet) pushed back. Monk fruit is potent; if you drink your coffee black, you may notice it more than your friend who loves a sweet latte.
On digestion, neither tapioca fiber nor glycerin is inherently problematic, but both can be gas‑prone in sensitive guts—half a bar is an easy trial run. The fat blend (sunflower plus cocoa butter) keeps it satisfying without feeling heavy, but if you’re minimizing seed oils or carbs, this simply isn’t built for your goals.
What's the bottom line?
ALOHA’s Raspberry White Chocolate bar is that rare vegan option that actually feels indulgent: bright berries, creamy cocoa‑butter vibes, and a chewy bite without the weird aftertaste. It keeps sugar to 3g by leaning on fiber and monk fruit, and it’s framed by a straightforward plant‑protein blend. The trade‑offs are moderate protein, a formula that uses refined helpers to keep texture on point, and a sweetness profile that not every palate will love.
Reach for it when you want a plant‑based sweet snack that won’t derail your day, or when a candy bar is calling your name. Skip it if you’re strict low‑carb, very monk‑fruit‑averse, or need 20+ grams in one shot.
Pro tip from fans: a 15–20‑second microwave warm‑up softens the white‑chocolate bits and turns this into a proper treat. In short, it’s a thoughtful, tasty middle‑ground bar—more pleasure than pure performance, and that’s exactly the point.