Traditional chocolate uses only the seeds (beans) of the cacao pod and discards the white, juicy pulp. We use the entire fruit. We harvest that sweet, tropical pulp and reduce it into a nutrient-dense nectar to naturally sweeten the cacao beans. It’s chocolate as nature intended—100% from a single source.
Surprisingly, no! While 100% dark chocolate (which uses only beans) is often bitter, our chocolate is balanced by the natural sweetness of the pulp. The cacao fruit has a flavor profile similar to lychee, mango, or honey, which provides a bright, fruity sweetness that rounds out the deep chocolate notes.
Absolutely not. We do not use Stevia, Monk Fruit, Erythritol, Xylitol, or any other artificial or "alternative" sweeteners. Our only sweetener is the natural nectar from the cacao fruit itself.
Because we use the real fruit pulp, there are naturally occurring fruit sugars (fructose) present. While it is much lower in total sugar than traditional chocolate and contains no refined sugars, those on a very strict "Zero-Carb" Keto diet should check the nutrition label for their specific daily limits.
Yes. Our Cacao Fruit chocolate is made using only the components of the cacao pod. We do not add milk solids or animal fats, making it 100% plant-based and vegan-friendly.
Usually, the white pulp of the cacao fruit is treated as a waste product. By "upcycling" this pulp, we reduce food waste and provide cacao farmers with a second stream of income from the exact same harvest. It is a win for the planet, the farmer, and your health.