Surprise yourself or your friends with these hand made vegan easter eggs. Made with our smooth dark vegan chocolate and filled with our signature vegan caramel. 

In this box you will find 8 caramel filled easter eggs.

weight 80 grams 

The Arhuaco people grow these amazing cacao, they are the traditional people of the Sierra Nevada in Colombia. Their farming approaches are ecologically sensitive and spiritually attuned to the living earth. We at CocoCaravan didn’t want to distort any of that great energy that they put into the care of this cacao and thought it best to keep it at 100%, no sugars, no infusions, just pure chocolate.

The simplicity of the recipe and our craftsmanship bring the flavours of these sacred beans to the heart of this bar of chocolate. This bar picked up a Golden Medal in the International Chocolate Awards in 2019.

Crafted with passion. We work with single estate raw cacao and stone grind the beans for at least 96 hours.

After grinding the cacao beans we poor them in 500 gram slabs. You can grate or cute the cacao in to peaces and melt them for your cacao ceremony. We recommend a dose of 30 grams per person for a ceremony.

You can melt the cacao in with any plant based milk for a more grounding cacao experience or if you prefer the intensity we suggest melting 30 grams in a cup of water and add a pinch of cayenne pepper.

500 g

Ingredients: organic cacao beans (100%) (no additives, no extra cacao butter, no emulsifiers, fully vegan

This is the first Bio Dynamic chocolate produced in the UK.

The Cabruca Cooperative is situated within the heart of the Atlantic Forest’s central corridor in southern Bahia. The Cabruca is a rarity on itself. It’s cacao is produced following the bio dynamic farming principles. This is considered to be Organic - Plus. Besides already the basics of organic farming, bio dynamic farming focuses on the health of the farm in it’s entirety, promoting great soil health and abundant space for wildlife.

This Bahia region presents ideal conditions for cultivating premium cacao, thanks to its tropical climate with abundant rainfall and the natural shade and fertile organic matter provided by the native Mata Atlantica rainforest.

The cooperative actively promotes diversified agroforestry systems, all their products are cultivated using organic and biodynamic methods and have a steadfast commitment to conserving the precious Atlantic Forest.

Flavour notes: intense chocolaty body, well-balanced bitterness, sweetness of dried fruits like prunes and woody and tobacco tones

70 % Lachuá Chocolate

sweetened with evaporated coconut nectar.

Grown deep in the jungle of Guatemala, Lachuá is without a doubt one of the most remote and environmentally pristine origins we source from. 

Lachuá’s unique environmental conservation efforts and well rounded flavor profile have made this cacao a popular choice for makers around the globe. 

The Beans

With a well rounded fruity & creamy profile and notes of espresso, Lachuá’s distinctive flavor captures the creative attention of makers and the taste buds of consumers. Because we do not roast our beans, they maintain their strength, health and rich flavours profile.

Grown at the foothills of the Sierra Madre de Chiapas. Fermented and dried with craft, based on a 4000 year old tradition of cacao. Hugo Chavez from Argo Floresta works with 70 small landholder farms to collect this special local blend of cacaos.

This is a bean with a very harmonious profile and notes of spices, chilli, cocoa, sweet fruit and with hints of biscuit. The flavours of the Selva Tabasqueño is indebted to its lush and diverse terroir and its ancient genetic traits.

Ingredients: Cacao beans (80%), evaporated coconut nectar, cacao butter

Crafted with passion. We work with single estate cacao and stone ground the beans for at least 96 hours. Then we sweeten the chocolate with unrefined coconut sugar.

60 g

Ingredients: organic cacao beans (100%)

The Arhuaco people grow these amazing cacao, they are the traditional people of the Sierra Nevada in Colombia. Their farming approaches are ecologically sensitive and spiritually attuned to the living earth. We at CocoCaravan didn’t want to distort any of that great energy that they put into the care of this cacao and thought it best to keep it at 100%, no sugars, no infusions, just pure chocolate.

The simplicity of the recipe and our craftsmanship bring the flavours of these sacred beans to the heart of this bar of chocolate. This bar picked up a Golden Medal in the International Chocolate Awards in 2019.

Crafted with passion. We work with single estate raw cacao and stone grind the beans for at least 96 hours.

60 g

Images source: Original Beans

Crafted with passion. We work with single estate cacao and stone ground the beans for at least 72 hours. Then we sweeten the chocolate with unrefined coconut sugar.

These beautiful cacao beans from Jamaica have a dark profile; heavy chocolate base with slight biscuit and dark fruit notes followed by spicy, earthy, green and oak wood notes. I’ve made a test batch 2 years ago and fell in love with them.

This bar is sweeter than our usual Cococaravan bean to bar and the caramel flavour of the coconut sugar complements the character of the cacao superbly. Enjoy.

Jamaica’s cacao history stretches back over 350 years. The Spaniards introduced early Mesoamerican cacao to the island. In 1655 the island was taken over by the British, and Jamaica soon became their main supplier of cacao. The British are credited for having democratized cacao in Europe by opening chocolate houses and coffee shops were Jamaican cocoa brews would be served along with coffee, drinks and smokes. From that moment on, cacao was no longer an exclusive drink for the French and Spanish nobility.

These beans are produced by organized farmers from three different parishes. Each parish has its own centralized post harvesting facility

Old genetics on the island are a mixture of Amazonian varietals brought from Martinique in the 1800’s as well as Venezuelan and Trinitarian genetic stocks.

The cacao is collected fresh and is centrally fermented and dried. During drying the beans are polished to improve their appearance. The beans are polished at a stage where they are hard but not brittle, in a rotary type dryer or a special polishing machine similar to a grain mixer. Polishing improves external appearance of the beans and it is suggested that polishing protects the beans from fungal infestation during storage.

Ingredients: cacao beans (72%), evaporated coconut nectar

60 g

Discover the Exceptional: Arriba Nacional Cacao from Hacienda Victoria

Nestled in the lush landscapes of southern Ecuador, the Hacienda Victoria Estate cultivates this extraordinary cacao across 500 hectares of rare and ancient varieties. The result? A 75% dark chocolate masterfully balanced with coconut sugar, revealing a symphony of floral and fruity notes that celebrate the essence of the Arriba Nacional bean.

A standout in our blind tastings, this chocolate is crafted with passion and precision. We source single-estate raw cacao and stone-grind the beans for a minimum of 96 hours, ensuring a depth of flavor that’s as rich as its heritage.

In the lush Alto Beni region of Bolivia, more than 1,200 smallholder farmers come together through El Ceibo, a pioneering cooperative founded in 1977. Born from twelve grassroots cooperatives, El Ceibo has long championed organic cacao cultivation, aiming to improve the livelihoods of its members while preserving Bolivia’s rich agroforestry traditions. Working alongside the Programme for Implementation of Agro Ecology and Forestry (PIAF), El Ceibo promotes sustainable farming systems where cacao grows alongside fruit, timber, and medicinal plants.

Originally home to native criollo, nativo, and silvestre cacao varieties, Alto Beni saw an influx of hybrid varieties in the 1960s, introduced for their higher yields. Today, nine local genetic types are cultivated through a dedicated nursery system. Post-harvest, fermentation techniques are carefully tailored to each variety—native criollos ferment for 3–4 days, while hybrids take 7–9 days. Beans are fermented in wooden crates, turned regularly, and dried to a precise 7.5% humidity, ensuring consistent quality.

The result is a cacao with a vibrant flavour profile: it opens with floral notes, blossoms into bright pineapple and red fruit, and finishes with the warmth of almonds, hazelnuts, and a hint of tropical wood—an expression of Alto Beni’s biodiversity and the farmers’ deep care.

From our 2025 origin trip to the autonomous island of Bougainville in Papua New Guinea, we are proud to present this exceptional cacao from the Women’s Cocoa Cooperative Wakanai.

When we met the 55 women farmers behind this cacao, we were struck not only by the beauty of the island, but by the precision and care in their fermentation and sun-drying. Tasting the beans at origin confirmed it — this was something special. We brought back as much as we could carry to Stroud.

Stone ground for 96 hours in small batches at The Cacao House, this 75% dark chocolate is sweetened only with coconut sugar, allowing the character of the cacao to shine.

The result is a remarkably smooth, balanced chocolate with a gentle sweetness and a subtle savoury depth. Expect bright notes of white cherry and soft citrus, carried on a long, clean finish.

A limited edition bar that celebrates craftsmanship at origin and careful making at home.

Ingredients: cacao beans (72%), evaporated coconut nectar

60 g

Chuncho Urusayhua

Preserving the ancient Chuncho Cacaos in the Urubamba Valley in Peru

Under the shadows of the Apu Urusayhua, Mother of stone, grow the old and sturdy Chuncho trees, some of which are 200 years old. They grow at an altitude of 1.200m, which is highly unusual for cacao. Peruvian Chuncho in its authentic and in its pure form it is hard to find and even harder to source.

Local mythology describes the it as a sacred mountain and Apu is also the local name given to the mountain spirits that guard the land and connect the people to the highest realm. Beneath the heights, the spume and the strong winds of the Apu Urusayhua, lies the lush Urubamba Valley, where local smallholders grow their ancient Chuncho.

The local families are exceptionally proud of their Chuncho heritage and many families carefully harvest beans from their oldest trees to make their own hot chocolate.

Cacao genetic scientists have recently found that the old Chunchos are some of the genetically and aromatically richest cacaos in the world. To preserve the genetic code we only source from selected farmers with old Chuncho trees.

Tasting notes

Dried flowers

cut grass

dried fruit

honey

Made with the ultra rare cacao from the Piura Valley in Peru. 

This bean is white when you harvest it, where other cacao will be purple. These beans are so special, they have a flavour note mix of toffee, dark fruit and caramel.

We have combined this bar with the cacao butter from the same bean and some ultra fine gluten free oats. Sweetened with coconut sugar and topped it with some nibs. Also the nibs come from the same beans, so you can see you special the are.

From our 2025 journey to the autonomous island of Bougainville in Papua New Guinea, this cacao from the Women’s Cocoa Cooperative Wakanai returns in a softer, more rounded expression.

Working with the same carefully fermented and sun-dried beans grown by 55 dedicated women farmers, we wanted to explore how the flavour evolves in a more mellow recipe. Back in Stroud at The Cacao House, we stone grind in small batches for 96 hours, this time crafting a 50% chocolate with oat and coconut sugar.

The addition of oat transforms the profile completely. The bright citrus found in the higher percentage fades, replaced by deep caramel warmth and a creamy, almost biscuit-like sweetness. The texture becomes exceptionally smooth and comforting, with a lingering toffee note and gentle cocoa backbone.

Still expressive of Bougainville’s cacao, but in a more indulgent, accessible style — this is a bar for those who love depth without intensity.

Limited edition, made from the same remarkable origin.

Ingredients: cacao beans (50%), evaporated coconut nectar, gluten free oats

60 g

From Islands and Highlands — a meeting of two Papua New Guinean landscapes in one bar.

We begin with cacao from the autonomous island of Bougainville, grown and carefully prepared by the Women’s Cocoa Cooperative Wakanai. To this we add roasted coffee from the Highlands of Papua New Guinea, creating a true origin-to-origin blend.

Stone ground for 96 hours at The Cacao House in Stroud, this oat milk chocolate transforms into a bold mocha expression. The coffee reshapes the flavour entirely — no longer soft and purely caramel-led, but vibrant and assertive.

Expect deep, freshly brewed coffee notes layered over ripened fruit and warm caramel sweetness. The oat brings creaminess and balance, allowing both the island cacao and highland coffee to speak clearly without overpowering one another.

Highlands and Islands in harmony — a powerful yet smooth mocha chocolate, crafted in small batches and released as a limited edition.

Ingredients: cacao beans (50%), evaporated coconut nectar, gluten free oats, roasted coffee beans

60 g

Kokoa Kamili – Kilombero Valley, Tanzania

Nestled in Tanzania’s Morogoro Region, the Kilombero Valley is bordered by the biodiverse Udzungwa Mountains National Park. It’s here that Kokoa Kamili works closely with smallholder cacao farmers to produce some of the country’s finest cocoa.

Founded by professionals from the international development sector, Kokoa Kamili was born out of frustration with traditional top-down models. Instead of imposing outside agendas, the founders chose a more direct, empowering approach: paying farmers significantly higher prices—around 25% above average—for their cacao. This extra income allows farmers to invest in their families and farms on their own terms.

Beyond fair pricing, Kokoa Kamili provides free or low-cost seedlings and practical training to improve both yield and quality. The results speak for themselves: our beans are celebrated for their predominantly fruity notes—red fruit, berries, apples, plums, and tropical fruits—complemented by pleasant woody undertones and hints of chocolate or brownie batter.

In Swahili, Kamili means “Exactly” or “Absolutely”—a word that reflects our core values of precision, transparency, and trust. It’s a promise to our farmers, and to chocolate makers around the world: by staying meticulous in every part of our operation, we deliver the very best cocoa Tanzania has to offer.

By paying above-market prices, we’re helping to build a thriving, sustainable cacao sector—good for farmers, and good for chocolate.

Kokoa Kamili – Kilombero Valley, Tanzania

Nestled in Tanzania’s Morogoro Region, the Kilombero Valley is bordered by the biodiverse Udzungwa Mountains National Park. It’s here that Kokoa Kamili works closely with smallholder cacao farmers to produce some of the country’s finest cocoa.

Founded by professionals from the international development sector, Kokoa Kamili was born out of frustration with traditional top-down models. Instead of imposing outside agendas, the founders chose a more direct, empowering approach: paying farmers significantly higher prices—around 25% above average—for their cacao. This extra income allows farmers to invest in their families and farms on their own terms.

Beyond fair pricing, Kokoa Kamili provides free or low-cost seedlings and practical training to improve both yield and quality. The results speak for themselves: our beans are celebrated for their predominantly fruity notes—red fruit, berries, apples, plums, and tropical fruits—complemented by pleasant woody undertones and hints of chocolate or brownie batter.

In Swahili, Kamili means “Exactly” or “Absolutely”—a word that reflects our core values of precision, transparency, and trust. It’s a promise to our farmers, and to chocolate makers around the world: by staying meticulous in every part of our operation, we deliver the very best cocoa Tanzania has to offer.

By paying above-market prices, we’re helping to build a thriving, sustainable cacao sector—good for farmers, and good for chocolate.

Vegan Pistachio & Raspberry Dragees – 150g

Indulge in our vegan Pistachio & Raspberry Dragees, where every detail is crafted for flavor and authenticity.

Lightly toasted pistachios with a pinch of salt meet tart, all coated in a vegan white chocolate with raspberry.

We don’t use any coatings or emulsifiers, so the texture and taste are truly real — rich, creamy, and delightfully crunchy.

Everything is packaged plastic-free in fully recyclable packaging, making your treat kind to the planet as well as your taste buds. Each pot contains 150 grams of pure, plant-based indulgence.

Ingredients:

• Pistachios (lightly toasted with a pinch of salt)

• Cacao butter

• Coconut sugar

• Gluten-free oats

• Raspberries

Allergen info: Contains nuts. Gluten-free.

Tamari Almonds in Oat Milk Chocolate – 150g

Discover the perfect balance of sweet and savory with our vegan Tamari Almonds in creamy oat milk chocolate.

Our oat milk chocolate is crafted with high-quality cacao, naturally sweetened, and blended with wholesome oats for a creamy, velvety taste. The crunchy almonds have been marinated in tamari sauceand are hand-panned for a smooth, rich texture.

We don’t use any coatings or emulsifiers, so the flavour and texture are authentically pure.

Everything is packaged plastic-free in fully recyclable packaging, making it a treat that’s kind to both your taste buds and the planet. Each pot contains 150 grams of indulgent, plant-based chocolate bliss.

Ingredients:

• Cacao beans

• Almonds (lightly roasted, marinated in tamari sauce)

• Coconut sugar

• Gluten free oats

• Cacao butter

Allergen info: Contains nuts. Gluten-free.

Vegan Hazelnut Chocolate Dragees – 150g

Discover the perfect balance of rich chocolate and nutty crunch with our vegan Hazelnut Chocolate Dragees.

Our chocolate is crafted with high-quality cacao and naturally sweetened for a smooth, intense flavor. Lightly roasted hazelnuts are carefully hand-panned in 75% dark chocolate, creating a luxurious, crunchy texture with every bite.

We don’t use any coatings or emulsifiers, so the flavour and texture are authentically pure.

Everything is packaged plastic-free in fully recyclable packaging, making it a treat that’s kind to both your taste buds and the planet. Each pot contains 150 grams of indulgent, plant-based chocolate bliss.

Ingredients:

• Hazelnuts (lightly roasted)

• Cacao beans

• Coconut sugar

• Cacao butter (cacao mass 75%)

Allergen info: Contains nuts.

We’ve lovingly recreated this delicious Italian treat, using our bean to bar chocolate, organic hazelnuts, organic cold-pressed rapeseed oil, a pinch of Icelandic salt, and finishing them with a dusting of cacao powder. They’re deliciously soft and melt perfectly in your mouth, unlocking the wealth of flavour and texture inside.

Gianduja paste was originally created in Turin, Italy in the 1800s. With a trade blockade underway, access to cacao supplies were limited and the Italian artisans needed to make their chocolate go further without losing the intensity of the dark chocolate flavour. Ingeniously the Turinese chocolatier Michele Prochet combined chocolate with two simple ingredients that were readily available: hazelnuts and oil. That masterful discovery is revisited in our Gianduja by using the best single origin cacao and unrefined ingredients.

A delicious succulent pitted date covered in our smooth dark chocolate packed in a little box

A stunning combination of baby figs dipped in our dark chocolate.

The sweet and soft texture of the dried plums combined with our dark chocolate is truly divine. If you liked our chocolate covered dates then you're going to love these. Nice and soft on the inside and great flavours of chocolate and dried fruit.

Wonderful warm spiced drinking chocolate, make your own with this combination of cacao and chai spices.

Ingredients: Organic Evoporated Coconut Nectar, Organic Cacao Powder (Peru) and Chai Spice (cinnamon, ginger, cardamom, cloves and nutmeg)

Mix ½ to 1 tablespoon with a cup of (dairy, soy or almond) milk. For best results heat to 60 degrees and leave on the heat for 5 minutes, or use steam from expresso machine to create a nice froth.

Wonderful warm spiced drinking chocolate, make your own with this combination of cacao and chai spices.

Ingredients: Organic Evoporated Coconut Nectar, Organic Cacao Powder (Peru) and Chai Spice (cinnamon, ginger, cardamom, cloves and nutmeg)

Mix ½ to 1 tablespoon with a cup of (dairy, soy or almond) milk. For best results heat to 60 degrees and leave on the heat for 5 minutes, or use steam from expresso machine to create a nice froth.

Wonderful warm drinking chocolate, make your own with this combination of cacao and Lion’s Mane .

Pure brainpower combined with the finest cacao from Peru to start your day. To deliver the key ingredients that empower the Lion’s Maine we use powder that comes from a dual extract (10:1) process.

Ingredients: Cacao, Coconut Sugar and Lion's Mane Mushroom Powder

250 gr