First of all, why Quinoa?

Being lactose intolerant, the founder, Julie Jackson found her enjoyment for chocolate was limited.

Then the idea struck: why not make chocolate that could taste as creamy as her favourite brand - but without the downside of gluten and dairy? Up unto that point, quinoa was a popular staple in the Jackson kitchen - great as an alternative for rice, porridge and in salads... but as a dairy alternative in chocolate??

Long hailed by the Incas as 'the mother of all grains' quinoa is of South American origin, which unlike most plant-based foods, because is a complete protein that contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up our muscles, bones, skin and blood. Quinoa is lighter and easier to digest than rice. The benefits are many.

So instead of dairy milk or other plant-based dairy alternatives our chocolates are made with organic quinoa creme - making them unique from other chocolates that use plant-based alternatives.

Our Unique Method

We blend our quinoa creme formula together with cacao beans and grind with additional cocoa mass ingredients for up to three days.

The result? A creamy textured chocolate encasing natural fruits, berries and vegetables.

We’re all about real food that’s fresh, ecological, and sustainable.