Discover how we make the creamiest plant based chocolate on the planet.
BASIC PRINCIPLES
BASIC PRINCIPLES
Creaminess
Melt-In-Your-Mouth Feel
Smoothness
Milky Aftertaste
The 4 basic elements of a delicious milk chocolate.
Nailing all four is no easy task. But we refused to settle for ticking just one or two boxes like everyone else. We weren't happy until we had mastered all four.
And this is where being dairy free matters - being a chocolate company with a dairy-free founder at it's heart - because we had a problem to solve. And we didn't stop until we'd solved it, completely.
MAKE IT YO' DAMN SELF
MAKE IT YO' DAMN SELF
We make our chocolate from scratch in our very own factory, starting with Organic Peruvian cacao beans.
That’s a big deal!
We use traditional stone grinders, and it takes 3 days to create a bar of our chocolate.
Did you know most companies don’t make their own chocolate? They use pre-made rubbish. Especially in the plant-based world.
But when you make it yourself, like we do, you control every aspect of the process, especially the creaminess.
THE RIGHT STUFF
THE RIGHT STUFF
Let’s get real — Most Free-From stuff isn't actually chocolate. You knew that, right?
It's called 'CHOC'...and doesn't meet the legal definition of chocolate.
That’s definitely not us.
We’re 50% cacao. We use more because the cocoa butter in cacao makes our chocolate creamier.
While other brands pack in 50-60g of sugar per 100g, we’re sitting pretty at 42g in our Original Creamy.
And we load up on oats and hazelnuts because replacing milk isn’t about just sprinkling a bit in — It’s about going all-in.
Why don’t others do this? Sugar is cheap. Cacao and milk alternatives are expensive. We'll let you figure that one out.
THE BIG REBRAND. WHY?
We spent 18 months undercover as Chocoholics Anonymous to prove one thing:
That our Undairy® chocolate was indistinguishable from milk chocolate.
We toured the UK selling our Undairy bars to people who could eat dairy. Why? Because if milk chocolate addicts love it, you know it’s good.
Say hello to The Undairy Co., makers of The Creamiest Plant-Based Chocolate. About time, right?
FREE FROM RED FLAGS
With so many brands telling you their chocolate tastes creamy, it's hard to know what to believe.
Don't worry, we've got you covered.
Our founder spent 8 years dairy free before starting The Undairy Co, and has sampled most of what's available.
Here's a handy set of TOP TIPS to help you identify what to stay away from in the world of dairy free / vegan / free from chocolate.
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If it says 'choc' on the label, run for the hills. It means they're not legally allowed to call their chocolate 'chocolate'. WILD.
Why? Too little cacao, too much sugar. Who knows? It could be a number of reasons. None of them good.
The UK’s standards/requirements for chocolate are already lower than Europe’s, and if it says 'CHOC', they still aren’t even hitting the mark.
If it’s not good enough to be called chocolate, it’s definitely not going to taste like a milk chocolate.
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Adding sugar doesn’t make chocolate creamier—it just makes it sweeter.
Creamy chocolate gets its melt-in-the-mouth magic from the right balance of cacao and milk-alternatives, not a sugar bomb.
So if the ingredient list doesn't include some kind of milk alternative, it's just a more sugary dark chocolate.
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Coconut or rice might sound like a fun twist, but in chocolate? Not so much.
These ingredients mess with the smooth, creamy flavour that a milk chocolate delivers.
Instead of that melt-in-your-mouth goodness, you’re left with a bar that tastes weird, and behaves even weirder.
And honestly, you can't just use oats either. Milk is a fat and a protein, oats are a sugary starch. They're great for adding sweetness, but the bar will taste like an oat chocolate, not milk. That's why we use hazelnuts as well; full of fat and protein, and have been used in chocolate for generations.
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If it's free from everything, it will be free from flavour.
Too many companies try to satisfy every dietary requirement. It's a great idea, in principle. But a terrible idea for flavour, and creaminess. By limiting their options so completely, the chocolate is doomed from the start.
Find something that works for your dietary requirements, not one that satisfies every dietary requirement.
MISSION STATEMENT
To make the world a creamier place for those who can't have, or don't want, dairy.
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Our long term goal is to become the Dairy Milk of dairy free.
— Chris Chappill, Founder
Award Winning
Great Taste Producer
Gluten Free
Our chocolate is all gluten free.
Undairy®
The Creamiest Plant-Based Chocolate
Bean-To-Bar
Crafted with single origin organic Peruvian cacao
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