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Want to know more about Paleo chocolate?

Let’s start with the obvious: Our ancestors probably didn’t make paleo chocolate with the same fervor and intensity we do today. No one cared about gluten free chocolate, or paleo chocolate, or even milk chocolate 15,000 years ago; they were too busy making sure they stayed alive to think about refining their desserts.

We, however, have the luxury of enjoying the very finest things in life that have been developed to a degree unimaginable 1,500 years ago, never mind 15,000 and beyond.

The next idea to deal with is one regarding whether or not something is paleo, and why that matters. Our take on it is that as a company we will only offer paleo desserts made with strict paleo ingredients.  That means it was available 10,000 or more years ago before the advent of agriculture. With the sole exception of vanilla extract, which we have not found any evidence that it is a problem for anybody and which is just a concentrated aspect of a natural plant (the vanilla bean), every ingredient we use could have been found and/or made 10,000 years ago with nothing more than rocks, sticks, and ingenuity.

We use no coconut sugar, no maple syrup, no ghee; nothing that is not patently paleo. While you may find that “mostly” paleo works for you, we are determined to give those people who have no option when it comes to ingredients a healthy and safe option when it comes to desserts.

With those two glaring pieces of the obvious out of the way, let’s talk about what makes for true paleo chocolate, which by default will also be gluten free chocolate.

Ok, so what are the defining features of paleo chocolate?

First, it has to pass the basic requirements: No gluten, no grain, no dairy. That knocks out any kind of milk chocolate right off the bat along with many of the specialty chocolates that you find. Delicious they may be, but paleo they ain’t.

Second, paleo chocolate must be free of refined sugar. This requirement is something glossed over by many in the “new to paleo” world; they forget to check all the ingredients in their dark chocolate and think just because it’s not milk chocolate that it’s OK. It’s usually not, and the reason is in the ingredients.

Almost every dark chocolate offering on the market uses some kind of refined sugar as a sweetener. It may be as obvious as cane sugar, as subtle as coconut nectar (aka coconut sugar), or as natural sounding as “wild grown volcanic sugar.” Now, we’re not here to argue whether or not any amount of sugar is good or bad for you; our mission is to bring you desserts that are strictly paleo, and that means no refined sugar.

Once you’ve got those two main requirements out of the way, the only real sweetener you’re left with is honey, which is what we use in our paleo chocolate. Honey is an all natural preservative and allows us to eschew the use of synthetic stabilizers and preservatives in all our Treats.

Now the last piece in our mini-treatise on paleo chocolate. By definition, not ever using gluten in any of our paleo desserts means that any chocolate you can find on the site is gluten free chocolate, which means it’s safe for you if you (like many others) are negatively affected by gluten.

That wraps it up, please let us know if you have any more questions about paleo chocolate, including where to find it, how to enjoy it, and why ours is so especially rich tasting. Cheers!

**PLEASE READ: Depending on the temp at your shipping address, these may ship in insulated boxes with a gel pack and dry ice.  It is completely normal for the gel pack to be thawed and the dry ice gone.  Put the Treats in the freezer and let 'em chill out.**