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.
Why heirloom cacao matters
The outer shell is heirloom Arriba Nacional cacao from Ecuador, a rare cacao variety with natural floral and dried-fruit notes. We temper it by hand and pair it with cacao butter and coconut milk instead of dairy — that's what makes this a vegan hazelnut chocolate that eats like a dairy praline. It's also a dairy-free hazelnut chocolate for anyone avoiding milk, casein, or lactose. No emulsifiers, no soy lecithin, no palm oil. The ingredient list is short on purpose.
Ingredients — organic Oregon hazelnuts + heirloom cacao
Oregon Willamette Valley hazelnuts
- Organic Oregon hazelnuts — Willamette Valley farms, roasted and stone-ground in Berkeley.
Arriba Nacional heirloom cacao
- Heirloom Arriba cacao — single-origin Ecuador, fair-trade.
Coconut milk, cacao butter, coconut sugar
- Organic cacao butter — pressed from the same heirloom cacao beans.
- Organic coconut milk — for the praline's creamy body.
- Organic coconut sugar — unrefined, low on the glycemic index.
- MCT oil — for a clean, silky mouthfeel.
- Sea salt — a pinch, to lift the praline notes.
Tasting notes
First note — creamy praline
Creamy praline first note.
Mid-palate — toasted hazelnut
Toasted nut aroma.
Finish — slow-melting cacao
Slow-melting cacao mid-palate. Clean finish, no bitterness.
How to enjoy
Pairings
Pair with an Ethiopian pour-over — the natural coffee's berry acidity meets the praline's roasted-nut depth. An oat-milk latte works if you want something warmer and creamier. In the evening, a small piece with a glass of tawny port turns the hazelnut into dessert.
Comparing to Ferrero Rocher
If Ferrero Rocher was your gateway to filled hazelnut chocolate, this is the small-batch version — same silhouette, real ingredients.
Nutrition facts & allergens
| Per 1 piece | Per bar |
|---|---|
| Calories | TBD |
| Total fat | TBD |
| Saturated fat | TBD |
| Carbohydrates | TBD |
| Added sugar | TBD |
| Protein | TBD |
| Iron | TBD |
Contains: tree nuts (hazelnut), coconut. Made in a facility that handles tree nuts. Free of soy, dairy, gluten, and refined sugar.
Sourcing & sustainability
Everything ships out of our small Berkeley, California kitchen. We buy the heirloom cacao through a fair-trade cooperative that pays a premium over commodity price directly to Ecuadorian growers, and the hazelnuts come from Oregon family farms we source from year after year. We keep batches small because heirloom cacao changes with each harvest — grinding to a set recipe wastes the flavor the farmer put into the bean. When a bag arrives that tastes especially good, we taste-adjust the roast on the hazelnuts to match.
Frequently asked questions
Is Coracao hazelnut chocolate vegan?
Yes — made with coconut milk and cacao butter, no dairy or animal products.
Where are the hazelnuts sourced?
Organic Oregon farms in the Willamette Valley, hand-selected for size and freshness.
Does it contain soy or dairy?
No soy, no dairy, no gluten. Made in a facility that handles tree nuts.
How long does it stay fresh?
Best within 6 months of arrival, stored below 68°F in original packaging.
Shipping, storage & gifting
Small-batch from our Berkeley kitchen. Every order ships in a curbside-recyclable mailer with insulated packaging in warm months. Gift-wrap is available at checkout — add a handwritten note and we'll enclose it before sealing. Store cool (below 68°F) and away from direct light; bloom is cosmetic and doesn't affect flavor.
Original: $7.50
-65%$7.50
$2.62Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
Why heirloom cacao matters
The outer shell is heirloom Arriba Nacional cacao from Ecuador, a rare cacao variety with natural floral and dried-fruit notes. We temper it by hand and pair it with cacao butter and coconut milk instead of dairy — that's what makes this a vegan hazelnut chocolate that eats like a dairy praline. It's also a dairy-free hazelnut chocolate for anyone avoiding milk, casein, or lactose. No emulsifiers, no soy lecithin, no palm oil. The ingredient list is short on purpose.
Ingredients — organic Oregon hazelnuts + heirloom cacao
Oregon Willamette Valley hazelnuts
- Organic Oregon hazelnuts — Willamette Valley farms, roasted and stone-ground in Berkeley.
Arriba Nacional heirloom cacao
- Heirloom Arriba cacao — single-origin Ecuador, fair-trade.
Coconut milk, cacao butter, coconut sugar
- Organic cacao butter — pressed from the same heirloom cacao beans.
- Organic coconut milk — for the praline's creamy body.
- Organic coconut sugar — unrefined, low on the glycemic index.
- MCT oil — for a clean, silky mouthfeel.
- Sea salt — a pinch, to lift the praline notes.
Tasting notes
First note — creamy praline
Creamy praline first note.
Mid-palate — toasted hazelnut
Toasted nut aroma.
Finish — slow-melting cacao
Slow-melting cacao mid-palate. Clean finish, no bitterness.
How to enjoy
Pairings
Pair with an Ethiopian pour-over — the natural coffee's berry acidity meets the praline's roasted-nut depth. An oat-milk latte works if you want something warmer and creamier. In the evening, a small piece with a glass of tawny port turns the hazelnut into dessert.
Comparing to Ferrero Rocher
If Ferrero Rocher was your gateway to filled hazelnut chocolate, this is the small-batch version — same silhouette, real ingredients.
Nutrition facts & allergens
| Per 1 piece | Per bar |
|---|---|
| Calories | TBD |
| Total fat | TBD |
| Saturated fat | TBD |
| Carbohydrates | TBD |
| Added sugar | TBD |
| Protein | TBD |
| Iron | TBD |
Contains: tree nuts (hazelnut), coconut. Made in a facility that handles tree nuts. Free of soy, dairy, gluten, and refined sugar.
Sourcing & sustainability
Everything ships out of our small Berkeley, California kitchen. We buy the heirloom cacao through a fair-trade cooperative that pays a premium over commodity price directly to Ecuadorian growers, and the hazelnuts come from Oregon family farms we source from year after year. We keep batches small because heirloom cacao changes with each harvest — grinding to a set recipe wastes the flavor the farmer put into the bean. When a bag arrives that tastes especially good, we taste-adjust the roast on the hazelnuts to match.
Frequently asked questions
Is Coracao hazelnut chocolate vegan?
Yes — made with coconut milk and cacao butter, no dairy or animal products.
Where are the hazelnuts sourced?
Organic Oregon farms in the Willamette Valley, hand-selected for size and freshness.
Does it contain soy or dairy?
No soy, no dairy, no gluten. Made in a facility that handles tree nuts.
How long does it stay fresh?
Best within 6 months of arrival, stored below 68°F in original packaging.
Shipping, storage & gifting
Small-batch from our Berkeley kitchen. Every order ships in a curbside-recyclable mailer with insulated packaging in warm months. Gift-wrap is available at checkout — add a handwritten note and we'll enclose it before sealing. Store cool (below 68°F) and away from direct light; bloom is cosmetic and doesn't affect flavor.
