Categories Discover Food Eat Food Tabl Tips and Tricks 5 things you didn’t know about vegan chocolate Author Elisa BrayNo Comments on 5 things you didn’t know about vegan chocolate We all want to be able to enjoy more of the things we love, right? That obviously includes chocolate. But what are the healthier alternatives to the sugary, fat-laden high street offerings? We spoke to Jemima Davis behind delectable brand Well + Happy for some facts on vegan chocolate. Vegan chocolate doesn’t necessarily mean healthy If you’re under the impression that vegan chocolate automatically means healthy and low sugar, we hate to break it to you, but this isn’t necessarily the case. Vegan chocolate can still be filled with sugar and artificial ingredients! Well + Happy use coconut sugar – a natural sweetener which is lower on the GI index, so it doesn’t cause such a spike in sugar levels and the inevitable crash afterwards. Their white chocolate uses plant-derived sweeteners lucuma – a fruit native to South America, and inulin – a prebiotic fibre found in the chicory root. Sweeteners such as stevia and agave have a blood sugar spiking effect similar to refined sugar. It’s more environmentally friendly Because vegan chocolate doesn’t involve the production of dairy which creates greenhouse gases as well as needing a huge volume of water, going dairy-free, even if it’s just for your chocolate, can help the environment. There’s a difference between cocoa and cacao Most high street brands use cocoa, but this is cacao that has been “cleaned” to remove the bitterness of the natural cacao, removing the majority of the nutrients. Healthier brands use non-refined cacao. Vegan chocolate should contain more nutrients If it’s in its most natural and unrefined state, chocolate can benefit your health with its magnesium, fibre and antioxidant content. A vegan chocolate such as Well + Happy contains more magnesium and fibre than your typical supermarket chocolate. Dairy strips chocolate of its health benefits Research has shown how dairy can inhibit the absorption of the antioxidants and magnesium found in cacao.