Selection of Gourmet Vegan Chocolates

Description

Choose your favourite bars from our range of gourmet vegan chocolates.

Banana, Peanuts and Salted Caramel Dark Chocolate
Almonds, Cranberry and Safflower Dark Chocolate
Orange, Raspberry and Cornflower Dark Chocolate
Broccoli, Pumpkin and Hibiscus Dark Chocolate
Banana, Peanuts and Salted Caramel Milk-alt Choc
Mulberry, Hazelnut and Marigold Milk-alt Choc
Coconut, Mango and Hibiscus Milk-alt Choc
Lemon, Cinder Toffee and Cornflower Milk-alt Choc
Lemon, Passion fruit and Rose White Chocolate
Blueberry, Raspberry and Hibiscus White Chocolate
Strawberry, Mango and Cornflower White Chocolate

What makes our vegan white and milk-alt chocolates creamy and fruity? With months of experimenting, crafting, and tasting vegan chocolate recipes. We found that a mix of vanilla, agave, coconut, and passionfruit creates a delicate balance of perfection, the base for our gourmet vegan chocolates.

Perhaps dark chocolates are more to your liking? Our 55% dark chocolate is UTZ certified, sustainably farmed for a better future.

Check out these awesome reviews from our customers and on the Cheeky Nilla Facebook page.

Additional information

Ingredients

Banana, Peanuts and Salted Caramel Dark Chocolate: Cocoa butter, Cocoa mass, Sugar, Emulsifier: Soy lecithin, Vanilla. Banana, Agave syrup, Peanuts, Almond butter, Coconut Oil.

Orange, Raspberry and Cornflower Dark Chocolate: Cocoa butter, Cocoa mass, Sugar, Emulsifier: Soy lecithin, Vanilla. Orange, Raspberry, Cornflower.

Almonds, Cranberry and Safflower Dark Chocolate: Cocoa butter, Cocoa mass, Sugar, Emulsifier: Soy lecithin, Vanilla. Almonds, Cranberries, Safflower.

Broccoli, Pumpkin and Hibiscus Dark Chocolate: Cocoa butter, Cocoa mass, Sugar, Emulsifier: Soy lecithin, Vanilla. Broccoli, Pumpkin, Hibiscus.

Banana, Peanuts, and Salted Caramel Milk-alt Chocolate: Cocoa butter, Cocoa mass, Sugar, Rice Powder, Emulsifier: Sunflower lecithin, Vanilla, Coconut Cream. Banana, Agave syrup, Peanuts, Almond Butter, Coconut Oil.

Mulberry, Hazelnut and Marigold Milk-alt Chocolate: Cocoa butter, Cocoa mass, Sugar, Rice Powder, Emulsifier: Sunflower lecithin, Vanilla, Coconut Cream. Mulberry, Hazelnut, Marigold.

Lemon, Cinder Toffee, and Cornflower Milk-alt Chocolate: Cocoa butter, Cocoa mass, Sugar, Rice Powder, Emulsifier: Sunflower lecithin, Vanilla, Coconut Cream. Lemon peel, Cinder Toffee; Sugar, Glucose syrup, Sodium bicarbonate. Cornflower.

Coconut, Mango, and Hibiscus Milk-alt Chocolate: Cocoa butter, Cocoa mass, Sugar, Rice Powder, Emulsifier: Sunflower lecithin, Vanilla, Coconut Cream. Coconut, Mango, Hibiscus.

Lemon, Passionfruit, and Rose White Chocolate: Cocoa butter, Rice powder, Sugar, Cocoa mass, Emulsifier: Sunflower lecithin, Vanilla, Agave syrup, Passionfruit. Lemon peel, Passionfruit, Rose.

Blueberry, Raspberry, and Hibiscus White Chocolate: Cocoa butter, Rice powder, Sugar, Cocoa mass, Emulsifier: Sunflower lecithin, Vanilla, Agave syrup, Passionfruit. Blueberry, Raspberry, Hibsicus.

Strawberry, Mango, and Cornflower White Chocolate: Cocoa butter, Rice powder, Sugar, Cocoa mass, Emulsifier: Sunflower lecithin, Vanilla, Agave syrup, Passionfruit. Strawberry, Mango, Cornflower.

Storage

Storage: Keep in a cool dry place. Chocolates should not be stored in the fridge as they should be kept at a humidity of 55% or less.