We’ve created a better way to make chocolate that helps pave the way for a healthier, happier planet. We combine carefully sourced sustainable ingredients with innovative production techniques and our proprietary blend of coconut, cashew milk and cocoa butter to create a natural & delicious chocolate that has all the creaminess of dairy made entirely from plants. We call our non-dairy milk chocolate ‘Creamy Chocolate’. By moving from dairy to plant-based chocolate we help support positive action towards human health, climate change, and animal welfare.
BETTER FOR YOUR HEALTH
Dark chocolate is packed with nutrients and rich in antioxidants making it a potent superfood for immune system support, cardiovascular health and weight loss. It’s been shown to improve cognition, prevent memory loss and boost your mood. Studies have shown dark chocolate to help prevent heart disease and lower the risk of stroke and developing diabetes.
Most dark chocolate is naturally plant-based but you should always check the ingredients to make sure. Some dark chocolates still use milk fat and many chocolate companies use the same machinery to process dairy milk and dark chocolate. Junglegold Bali is the world’s first fully plant-based chocolate factory so there is no risk of even trace dairy products in our chocolate. It’s suitable for vegans and if you’re lactose intolerant.
COCONUT BLOSSOM SUGAR
Our second biggest ingredient is sugar and not all sugars are created equal. We use coconut blossom sugar in all of our dark chocolates (except the 100% which has no sugar). Coconut sugar is not from coconuts themselves but from the nectar of the coconut flower which is collected, cooked and crystallised. Unlike white sugar which is made in big factories, coconut sugar is made naturally by Indonesian farmers. It contains no additives, preservatives or chemicals.
Coconut sugar has a low glycemic index of 35 (compared to 60-75 for white sugar). This means it’s absorbed more slowly into the bloodstream giving you longer lasting energy and supporting weight loss. While white sugar is basically ‘empty calories’ coconut sugar is rich in immune-boosting vitamins and minerals such as zinc, iron, calcium and potassium. All sugars we use are plant-based.
BUT HOW ABOUT MILK CHOCOLATE?
In general, the higher the percentage of chocolate the greater the health benefits. The higher percentage of cacao in dark chocolate also leaves less room for sugar making it the best choice if you’re eating chocolate for health reasons. But sometimes you crave something sweet and creamy. Is there a healthier alternative to dairy milk chocolate?
We spent years developing our pioneering non-dairy milk blend using carefully sourced ingredients and innovative production techniques to create non-dairy milk chocolate that has all the creaminess of milk chocolate but is made entirely from plants. We took the same approach with our chocolate spreads. Popular chocolate spreads are over 50% sugar and dairy based. Our chocolate spreads contain less than half the sugar of popular chocolate spreads with no dairy.
SO WHAT ARE THE BENEFITS OF PLANT-BASED FOODS?
“Meat and dairy companies are on track to be the world’s biggest contributors to climate change, outpacing even the fossil fuel industry... When taken together, the world’s top five meat and dairy corporations are already responsible for more emissions than ExxonMobil, Shell or BP.” - The Independent
The meat and dairy industry uses over 80% of the world’s farmland while contributing to less than 20% of our consumed calories (Science Magazine). 144 liters of water is needed to produce 1 liter of milk. 93% of this water is used to produce animal feed such as corn and soy. A single dairy cow eats up to 45kg per day and produces around 37kg of waste and 6 liters of milk (FAO). And there are over 264 million dairy cows worldwide.
The reality of dairy farming is far from the green pastures you see on the carton. Cows need to give birth to produce milk and are kept in a constant cycle of pregnancy, birth and lactation. Calves are taken from their mothers after birth while male calves are sold for veal production. They are kept in cramped conditions and often never see pasture. And when they can no longer produce milk they are sold for meat.
WHAT CAN WE DO?
We won’t be able to change the world all at once. But together we can all make small changes that create a big impact. The most important step is to start no matter how small.
Incorporating sustainable, plant-based foods into your diet is one of the best ways you can reduce your impact on the planet, get healthy and be animal friendly. But it’s much better for the planet if most of us eat plant-based some of the time than for only some of us to eat plant-based all of the time. The key is to start making small, manageable steps – not extreme dietary changes. When we all take small steps – like eating plant-based foods once or twice a week – we start building sustainable habits that become the foundation for a healthier, happier future.