Sugar Free Chocolate Bars, Organic and Vegan

Our sugar free dark chocolate bars

These are our four bars, from a rounded 70% to an uncut 100%, and great taste comes first: we make them from fine-flavour Criollo cacao that is never roasted and is stone-ground for 60 to 80 hours below 42°C, so the flavour profile stays fruity and the texture smooth. The higher the cocoa content, the bolder the bar.

Pure Peruvian 100%. One ingredient, raw cacao, and nothing added. Our 100% dark chocolate bar is unsweetened and low in sugar, and turns from intense to fruity and earthy as it melts.

Atey Ate% 88%. Deep and rich, with just a touch of low GI yacon syrup, which takes the edge off the bitterness of Pure Peruvian. Low in sugar, and the one to try if 100% sounds like a dare.

Signature Seventy 70%. The original Mr Popple's bar: Criollo with lucuma for a fruity, slightly creamy finish, sweetened with low GI yacon syrup. The easiest place to start.

Euphoric Orange 70%. The Signature Seventy recipe with sweet orange oil, so bright citrus sits over the deep cacao, sweetened with low GI yacon syrup.

Dark chocolate no sugar? Here's how we sweeten ours

Pure Peruvian isn't sweetened at all. Atey Ate%, Signature Seventy and Euphoric Orange are made from raw cacao, cacao butter and low GI yacon syrup, with lucuma in both 70% bars. None of them contain sugar alcohols such as maltitol, stevia, or emulsifiers like soya lecithin.

Yacon syrup comes from the root of the yacon plant. Much of yacon syrup's sweetness comes from fructooligosaccharides (FOS), a fibre that passes through the small intestine without being digested or absorbed.

People often tell Ben, our founder, that they stick to dark chocolate of 70% and over. He agrees it's a good start, then points out that a 70% bar still leaves room for up to 30g of sugar per 100g, so the ingredients matter as much as the percentage.

For what to look for on any wrapper, our guide asks is sugar free chocolate healthy and compares the sweeteners you'll find on the shelf.

Refined sugar free, organic and free from the top 14 allergens

Every bar on this page is organic, vegan, dairy-free, palm-oil free and gluten free, and free from the top 14 allergens, soya included. We make them by hand in small batches in our dedicated vegan, dairy-free and nut-free facility, where no nuts or peanuts ever come on site.

These are organic chocolate bars, BDA certified, and the cacao in every one has the same origin, a farmers' cooperative in Peru. All four are keto-friendly. Want to see the rest of our bar range? Browse all our raw dark chocolate, or every one of our raw chocolate bars.

Orders over £25 get free UK delivery, in letterbox-friendly boxes with plastic-free packaging. For Christmas, the last UK order date is Thursday 17 December.

If you'd rather not run out, a vegan chocolate subscription arrives every month, and you choose exactly which bars go in the box.

Sugar free chocolate FAQs

Is your chocolate really sugar free?

Mr Popple's Pure Peruvian is unsweetened, with no added sugar, though it contains the cacao's naturally occurring sugars. The other three bars here are sweetened with low GI yacon syrup and contain no refined sugar. Each bar's nutrition panel, on its product page, shows its sugars per 100g.

What sweetener do you use instead of sugar?

Mr Popple's Chocolate uses low GI yacon syrup, made from the root of the yacon plant, in the three sweetened bars on this page, with no stevia aftertaste. Pure Peruvian has no sweetener at all. We never use refined sugar, sugar alcohols or stevia in any bar.

Is there chocolate without sugar or sweetener?

Yes. Mr Popple's Pure Peruvian contains no added sugar and no sweetener: its one ingredient is raw cacao, so the only sugars are the cacao's own, naturally occurring ones. If 100% feels like a big leap, Atey Ate% 88% is sweetened with a little yacon syrup.

Do your bars contain sugar alcohols or stevia?

No. Mr Popple's Chocolate never uses maltitol, erythritol or any other sugar alcohol, and never stevia. In the UK, foods with more than 10% added polyols, such as sorbitol, must carry the label warning 'excessive consumption may produce laxative effects'. Our guide to sugar alcohols explains more.

Is sugar-free chocolate suitable for diabetics?

There's no single answer, because everyone's needs differ, so what fits your diet is best decided with your GP or diabetes team. For people managing diabetes, the Mr Popple's Chocolate guide can diabetics eat chocolate covers the general guidance.

Is dark chocolate without sugar bitter?

Less than you might expect. Standard chocolate is roasted at 120 to 150°C, while Mr Popple's Chocolate uses fine-flavour Criollo cacao that is never roasted and is stone-ground for 60 to 80 hours below 42°C, so the flavour stays fruity rather than harsh. Let each square melt slowly on your tongue.

Which bar should I try first?

For no sweetener at all, start with Mr Popple's Pure Peruvian 100%. For a little sweetness, Atey Ate% 88% is bold and barely sweet, while Signature Seventy 70% is the most rounded of the four, and Euphoric Orange 70% adds a citrus lift.

Are Mr Popple's chocolate bars any good?

Mr Popple's Chocolate is rated 4.6 on Trustpilot and 5.0 on Google, and 100% recommend us on Facebook. Our Pure Peruvian was top for antioxidants and polyphenols in an independent Oxford Brookes test, and every bar is made by hand in small batches.