We select the very best from a range of high quality, non-gmo plant proteins to create a soft texture, neutral flavor and balanced nutrition. The primary protein sources we use are pea protein and soy protein, and we sometimes use a little rice protein or fava bean protein in addition.  

Otherwise known as cocoa mass or cocoa liquor (not alcohol!!) this is pure cocoa made through fermenting, drying and roasting cacao beans. This is incredibly bitter on its own but can be used with cocoa butter, sugar, milk or alternatives to make delicious chocolate! 

This is the technical name for pure cocoa butter, the fat portion separated out from unsweetened chocolate (see above).

Also known as Dutch-processed cocoa, this refers tococoa that has been treated with an alkali solution such as baking soda.This process reduces the acidity of cocoa, making it less bitter, richer in flavor and darker in color. It’s crucial in creating our super rich Brownie Batter bar. 

Our smooth vegan chocolate coating gets its creaminess from a touch of rice flour (in place of traditional dairy-based milk powder).

The primary sweetener in our bars is Maltitol. We tested a wide range of sweetener options when creating our bars to find the best replacement for traditional sugar. Maltitol has a similar sweetness and flavor profile to sugar and can be used at an almost 1:1 ratio to replace sugar. It also behaves similarly to sugar when heated, and this is essential for creating a smooth creamy and glossy low sugar chocolate coating.  

While this sounds like ‘fructose’ it’s not actually sugar. Oligofructose is a subgroup of a type of fiber called ‘inulin’, naturally found in many plants. It has a sweet, pleasantflavorcan be used to bind mixtures and replace sugar syrups. Bonus - it has fewer calories than sugar and is rich in fiber.  

Glycerin is carbohydrate liquid with a syrupy consistency and a neutral flavor. It is brilliant at holding onto moisture and keeping things soft over time. Protein bars are typically low in sugar and moderate to low in fat which is a recipe for dry and chalky textures!! Glycerin helps us pack our bars with plant protein, while keeping a soft, fudgy texture without sugar.  

The oil extracted from sunflower seeds. We use a small amount of sunflower oil to help with the shaping and moulding of our bars. 

Tapioca comes from the root of the Cassava plant which is a staple food in many regions of the world. The starch is gluten free and is used to make our protein crisps – it makes them super light and crispy which we love in combination with the fudgy texture of our bars.  

Flavor compounds derived from plants and used in either liquid or powder forms – we use natural flavors to create our amazing flavors and ensure each bar is consistently delicious.  

Some things don’t need explaining… but why is it there? A pinch of salt helps set off all the delicious flavors and it can also help to preserve freshness over time too. Thank you, Science.  

Lecithin is a mixtures of fats derived (in our case) from plants. We use it to ‘emulsify’ ingredients which just means mix (and keep) ingredients together.     

A natural sweetener derived from the leaves of the Stevia plant. We add a pinch where needed to enhance flavors and hit the sweet spot! 

A fiber syrup derived from corn/maize. We use this to help bind ingredients in our bars and it also adds a little fiber too.   

A common thickener and stabilizer created through fermentation. We use this to help bind ingredients in some of our bars.