Cocoa-Free Chocolate

What it is:

Cocoa-free chocolate contains no cocoa at all. Instead, companies recreate chocolate’s taste, texture, and aroma using other plants and fermentation techniques.

Key point:

👉 It is not cocoa — it’s a chocolate-like substitute.

How it’s made:

• Uses ingredients like sunflower seeds, oats, carob, grape seeds, or legumes

• Fermentation and roasting create chocolate-like flavors

• Cocoa butter may be replaced with alternative fats

Why companies pursue it:

• Completely bypasses cocoa shortages and price volatility

• Often cheaper and easier to scale

• Avoids cacao-linked deforestation entirely

• Appeals to “climate-proof” and allergen-friendly markets

Examples of companies:

• Planet A Foods (ChoViva)

• Foreverland

• WNWN Food Labs

• Win-Win

Key concerns:

• Often ultra-processed

• Flavor complexity may fall short of true chocolate

• Transparency issues (marketed as “chocolate” despite no cocoa)

• Nutritional differences from real cocoa (missing flavanols)