No Guilt Bars start with the same foundation as real chocolate: cocoa mass and cocoa butter. The difference is how we build sweetness and body without using sugar.
Cocoa mass brings the deep flavour of roasted cocoa bean. Cocoa butter gives the bar its smooth melt and clean finish.
Those are the ingredients that make chocolate feel like chocolate. They are also the reason the bar does not eat like a chalky low-sugar substitute.
Cocoa mass, inulin (chicory root fibre), cocoa butter, erythritol, soy lecithin, stevia extract.
The ground cocoa bean. It carries the flavour, aroma, bitterness, and character of the bar.
The natural fat from cocoa. It gives the chocolate its smooth melt and premium mouthfeel. Read how cocoa butter works.
Inulin helps replace the body sugar normally gives chocolate and contributes most of the fibre on the label.
A fermentation-produced sweetener that helps keep the bar sugar-free without using maltitol.
A small amount rounds out the sweetness so the cocoa tastes balanced, not sharp.
A standard chocolate emulsifier used in a tiny amount to keep cocoa mass and cocoa butter smoothly blended.
For nutrition facts and allergens, check each product page before ordering. View the bars.