Vegan Hazelnut Chocolate Bar

Meet our vegan hazelnut chocolate bar: a silky filling of stone-ground organic Oregon hazelnuts wrapped in single-origin heirloom Arriba cacao. We make it in small batches at our Berkeley kitchen, one tray at a time. The hazelnuts come whole from Willamette Valley farms, roasted low and slow, then ground into a smooth hazelnut praline with coconut milk, cacao butter, and a touch of coconut sugar. No soy. No dairy. No gluten.

The result is a creamy, nut-forward bar with the density of a European praline and the clean finish of a well-made bean-to-bar chocolate. Snap it and you'll smell toasted hazelnut first, followed by the fruity, slightly floral aroma of heirloom Arriba. Chew it and the praline melts before the cacao does a two-stage bite that keeps the flavor moving. This is the bar we make for people who want the nostalgia of a filled hazelnut chocolate without the industrial-milk-chocolate aftertaste.

What makes this vegan hazelnut chocolate bar different

The Berkeley small-batch approach

Most filled hazelnut bars start with commodity cacao and pre-blended praline paste. We start with two ingredients we can name by origin. The hazelnuts are organic, single-varietal, and sourced from farms in Oregon's Willamette Valley a growing region that produces around 99% of U.S. hazelnuts and rivals Turkey and Piedmont for flavor. We take delivery in whole-nut form, roast in-house, and grind fresh so the praline never sits.