Ingredients in the 16-piece 2024 Spring Collection:

organic cane sugar, chocolate (cacao bean, organic cane sugar, cocoa butter), oat milk (water, oats, sunflower oil, minerals (dipotassium phosphate, calcium carbonate, tricalcium phosphate), sea salt), glucose, vegan milk chocolate (sugar, cocoa butter, cocoa beans, ground almonds, sunflower lecithin, natural vanilla extract), vegan butter (coconut oil, canola oil, soy milk (water, organic soybeans), soy lecithin), molasses, fruit purée, coconut milk, almond milk (almond milk (water, almonds) cane sugar, natural vanilla flavor with other natural flavor, calcium carbonate, sunflower lecithin, sea salt, guar gum, gellan gum, vitamin a palmitate, vitamin d2, potassium citrate), rice milk (water, organic hydrolyzed rice, organic canola oil, tricalcium phosphate, organic locust bean gum, sea salt, vitamin D2, Vitamin A, Vitamin B12, Vitamin B2), pomegranate juice, pectin, pistachios, almonds, raisins, hibiscus, rice flour, cinnamon, vanilla bean, ground pepper, almond extract, natural and artificial flavors, salt, taric acid

Contains: nuts (pistachio, almond), soy

General Information


We have changed our ingredients to have less nut allergens! The chocolates that have nut allergens are the ones that are nut-flavored, and the ones using the milk chocolate, which is almond-based. The other flavors do not have nuts. They do have soy.


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. 

The center we make the most is a butter creme. 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 creme" is made from organic cane sugar, salt, glucose, and Califia barista blend oat milk. (Oat milk (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 Natures' Flavors, raisins, and/or spices like cinnamon or clove. Sometimes we'll use organic orange or lemon zest too. We add butter to our creme centers which is homemade. It contains plain soy milk (soy, water), coconut oil, canola oil, and soy lecithin. 

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.

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.