When it comes to candy and chocolate, the fewer the ingredients, the better. I like knowing exactly what goes into my food, especially when it comes to sweets. While we can’t expect chocolate to ever be a true health food, it can definitely be made healthier. At Honey Mama’s, their chocolate is made from organic ingredients and is naturally-free from eggs, dairy, gluten, soy, and grains. The best part? It tastes amazing.
What goes into a Honey Mama’s bar
In 2011, Christy Goldsby made her first raw chocolate bars. Having grown up in a family of bakers, farmers, and gardeners, she values both good food and real food. Instead of refined sugar, her chocolate used local raw honey. There are only four additional ingredients in the base of each bar: cacao powder, coconut oil, Himalayan pink salt, and either shredded coconut or sprouted almonds. Why these particular ingredients?
- The raw honey in Honey Mama’s is locally-based in Oregon and Christy visits the beekeepers to get more hands on. Because raw honey isn’t heated or processed, it retains its nutritional value and doesn’t affect the body’s blood sugar as quickly as refined sugar.
- The cacao powder comes from Holy Kakow, a company that works right with a Peruvian co-up
- The unrefined organic coconut oil Honey Mama’s uses comes from the Philippines.
- The type of salt is very important in the bars, too, and Himalayan pink salt adds both texture, flavor, and essential minerals.
- The almonds in Honey Mama’s are raw and organic. They’re sprouted overnight so their nutrients are more easily digested.
- For the nut-free bars, the organic and unsweetened shredded coconut is flavorful and nutritious.
Other ingredients for bars like the Lavender Red Rose, Mayan Spice, Organic Peppermint include pesticide-free grown lavender, peppermint oil, and organic Saigon cinnamon. The honey and coconut oil are always mixed together till fluffy before the other ingredients. Each bar is wrapped in layers of parchment paper and wax-lined freezer paper, which both protects the chocolate from moisture and gives a “rustic, old-world appeal.” Because the chocolate is raw, it should be refrigerated. In terms of texture, I would compare it to a truffle. Each bite is decadent and you can really taste the difference in the honey, because most store-bought honeys aren’t even real honey.
Why should you try Honey Mama’s?
Why choose raw chocolate? The main draw is the nutrition profile. Raw chocolate isn’t processed, which means more of the vitamins and minerals in the ingredients are preserved. It’s also more accessible to people on special diets, because it’s dairy-free and gluten-free. Raw chocolate makers also tend to avoid soy.
Christy first made Honey Mama’s for the Portland farmers’ market before expanding into stores like Whole Foods, Natural Grocers, and more. Now, you can find the bars across the country, even in New York City. The chocolate has won a variety of awards. This year, their Nibs & Coffee bar won the Gold sofi Award for “Best Sweet Snack” and the Bronze for Mayan Spice. Honey Mama’s competed with thousands of brands across the world for this honor.
If you want to try Honey Mama’s for yourself, check out their website. They also have a blog section with recipe ideas. Bars include Peruvian Raw (my personal favorite so far), CocoNoNut, Dutch, Mayan Spice, Oregon Peppermint, Lavender Red Rose, Nibs & Coffee, and Ginger Cardamom.
Logo from the Honey Mama’s website/Nibs & Coffee image credit
Though not a raw chocolate, Theo Chocolate is also focused on quality ingredients and sourcing them the right way.