Order our wholesale cocoa-free chocolate alternatives by emailing our Sales Manager, Richard: Richard@eatwinwin.com
We’re inspired by the process of making chocolate: take cocoa beans, ferment them, roast them and then blend them. We follow a similar philosophy except we start with ingredients other than cocoa beans—instead we use cereals and legumes that are abundant, sustainable and good for you.
Chocolate production is fuelling deforestation and is contributing to climate change. Did you know that 80% of the West African Guinean Rainforest has been lost to deforestation since 1990, to free up more space for cocoa production? And, when it comes to greenhouse gas emissions, regular chocolate production produces over three times as many as the poultry industry. At the same time, cocoa crops are particularly vulnerable to climate change. One bad rainfall year, or one bad pest infestation, and the whole industry could be in turmoil.
While our choc is made using the same philosophy as conventional chocolate, our products emit 90% fewer CO2e emissions according to a recent MyEmissions analysis. And there’s no deforestation whatsoever.
The majority of the world’s chocolate comes from cocoa grown in just two countries in West Africa: Ghana and the Ivory Coast. Mass-produced cocoa is riddled with ethical issues including child labour and forced labour. What’s more, most farmers earn under $1 per day: this is below the extreme poverty line.
We’re only a small part of one of the solutions to promote change and counter the many issues that plague the chocolate industry. The industrialised, mass-market cocoa supply chain of Big Choc (which is akin to Big Pharma or Big Ag), has already entrenched cocoa farmers in poverty. Smallholder farmers face stagnant wages despite rising demand, and rising production costs, leading to exploitative practices like child labour and slave labour. It’s been like this for decades, with no meaningful improvement.
Systemic change is needed to address these inequities, but by producing an alternative, and challenging Big Choc, we have an opportunity to relieve the pressures on farmers and cooperatives, give them more leverage in the marketplace against the iron grip of multinational corporations, and give consumers a real, sustainable choice.
Yes! Our choc alternatives taste, smell, melt, snap, and indulge just like conventional chocolate.
Absolutely! From pastries to cakes, cookies and coatings, via desserts, doughnuts and ice-cream, our cocoa-free choc range works in all applications and is a 1-for-1 alternative to conventional chocolate.
All products in our range are cocoa-free, caffeine-free and theobromine-free, with some dairy-free alternatives.
We offer both vegan and dairy versions of our products – suitable for any and every chocolatey creation. We want everyone to enjoy our products, whatever lifestyle they lead. Vegan or dairy, our choc is always delicious, without forfeiting quality, workability, or sustainability.
We use a variety of whole, affordable and sustainable ingredients, primarily grains/cereals and legumes.
Our grains/cereals and legumes are sourced as locally as possible and are predominantly from the UK, and elsewhere in Europe.
Right from the beginning, we’ve only ever sourced ethically and sustainably sourced ingredients. The same is true for the palm oil that we use. We only source RSPO Certified palm oil from trusted partners. Unlike other vegetable oils, palm oil unlocks unique properties which is important for the incredible functionality of our Win-Win choc.
We pride ourselves on equality and fairness in our hiring practices, for more information you can read our EDI policy here