Ube is a sweet, nutty-flavored purple yam native to the Philippines. Ube gives KOBU's ube taro mochi cake its vibrant purple hue.

Taro is an earthy-flavored root vegetable that's been cultivated for thousands of years in the Pacific Islands, China, Southeast Asia, and India. It's a staple food in many countries and is a symbol of life, sustenance, and identity for Pacific Island cultures.

Monk fruit, or luo han guo, is a small green melon native to southern China and northern Thailand.

KOBU uses monk fruit as a calorie-free, low-glycemic natural sweetener.

Named after the Buddhist monks who cultivated it, monk fruit has been used for centuries in traditional Chinese medicine and is often seen as a symbol of health and longevity.

KOBU gets its creamy, rich texture from organic coconut milk powder and pure coconut oil powder.

Rich in medium-chain triglycerides (MCTs)--a type of fat that's easily absorbed and used for quick energy--coconuts can boost energy and support brain health. They contain nutrients to support a balanced diet and maintain gut health.

KOBU uses whole organic date powder, so you get all the vitamins, antioxidants, and fiber from the fruit. Dates provide a steady energy boost and can aid digestion and gut health.

KOBU uses California-grown non-GMO sweet rice flour for its chewy texture and naturally sweet flavor. It is easy to digest and has been used in traditional Asian desserts for centuries.