It's important to know what's in the food you eat! So here's a breakdown of what our chocolates are made of!


Currently every one of our chocolates contains a nut ingredient! There is cashew milk as an ingredient in the vegan butter we use as part of our creme centers, which is our most common center. None of them (currently) have crunchy whole nuts, but 2 flavors have also have nut pastes (pistachio and peanut butter).


The colored designs are made with colored cocoa butter from Chef Rubber. Here is Chef Rubber's vegan statement. We make sure to avoid any colorings that are not vegan.


We are currently using Utah's own Solstice Wasatch 70% blend for our shells. Their ingredients are: cacao bean, organic cane sugar, cocoa butter. We also sometimes use Valrhona Amatika 46% Vegan Milk Chocolate, which is almond-based. Ingredients: sugar, cocoa butter, cocoa beans, ground almonds, sunflower lecithin, vanilla


We have a variety of centers. Our ganache will have at a minimum chocolate and coconut milk. Then depending on the flavor, it may have spices, fruit purées, invert sugar (made from organic cane sugar), and vegan butter.

The vegan butter we use in any recipe is Myokos European Style Cultured Vegan Butter. The ingredients are: Organic Coconut oil, Organic Cultured Cashew Milk (Filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt

Gianduja is a mix of chocolate and nut paste. We typically do gianduja with pistachios, almonds, peanuts, or tahini (sesame seeds). Other ingredients may include organic powdered sugar, or coconut milk.

The center we make the most is a butter cream. In the "old days", this was called fondant, but we avoid using that word because it gets confused with the fondant used for fancy cakes, which doesn't taste all that great, and is not the same thing. Our basic "butter cream" is made from organic cane sugar, salt, glucose, and Califia Oat Barista Blend. (Oatmilk (Water, Oats), Sunflower Oil, Minerals (Dipotassium Phosphate, Calcium Carbonate, Tricalcium Phosphate), Sea Salt.) Then we add vegan flavorings. We use freeze dried fruit, vegan flavor oils from LorAnn or Nature's Flavors, raisins, and/or spices like cinnamon or clove. Sometimes we'll use organic orange or lemon zest too.

Another popular center we us is a pâte de fruit, which is a fruit jelly made from fruit purée, apple pectin, organic cane sugar, glucose, and citric acid.

Here's an ingredient list for the current Unicorn Collection:

organic cane sugar, chocolate (cacao beans, organic cane sugar, cocoa butter), fruit puree, oat milk creamer (water, oats, sunflower oil, minerals, sea salt), vegan butter (coconut oil, cultured cashew milk (water, cashews, cultures), water, sunflower oil, sunflower lecithin, sea salt), glucose, coconut milk, pistachio paste, organic peanut butter, tahín (chili peppers, sea salt, citric acid), organic powdered sugar, raisins, pectin, salt, natural and artificial flavors and colors, citric acid