Every year, a few weeks before Thanksgiving, we like to host our own gathering, in the spirit of giving back and giving thanks. We call this little event A Night of Bliss.
We call upon our community members, fellow businesses, friends and family, and we throw a party. There is food, music, dancing, games and endless, (yes, I did say endless) Coconut Bliss ice cream sundaes.
Imagine a heaping bowl of your favorite flavor, or flavors, all decked out in vegan caramel, fudge, roasted nuts, goji berries, or whatever it is that brings you bliss. In a word, it is awesome.
You know that feeling you get when you have a great day? Not just great, but completely awesome? When you wake up with energy before the alarm goes off, your morning routine goes smoothly, your coworkers have nothing but positive feedback for you, and the guy you stand in line with at the grocery store compliments your style and offers to let you go in front of him?
On days like this gratitude comes easily. When you pull out of the parking lot, you wave to the pedestrians crossing the street, smile at the child in the car next to yours and greet your family with joy. Your gratitude cup floweth over. Doesn’t that feel amazing?
Coconut Bliss is, and has always been, gluten-free. We have a passion for top-notch organic ingredients that make our products oh-so-creamy and tasty, and a dedication to ensuring every pint and bar is dairy-free, soy-free, and gluten-free. We make these claims with utmost sincerity. For our flavors with cookies, Ginger Cookie Caramel and Chocolate Walnut Brownie, we teamed up with Pamela’s Products and stayed true to the gluten-free vision, while keeping our wonderful taste and texture. (If you haven’t tried these flavors, you’re in for a treat.)
Hey Bliss Fans!
Have you scraped the bottom of another pint of Coconut Bliss?
Wondering what to do with your empty pints?
Want a way to keep the Bliss giving and growing day after day?
Check out this awesome idea!
Upcycled Coconut Bliss pints featuring broccoli, peas, carrots, cauliflower and golden beets.
Thanks Kimberly for sharing!