Dark Mylk Plant-Based Vegan Dark Milk Chocolate Bar
Dark Mylk Plant-Based Vegan Dark Milk Chocolate Bar
This 61% raw Peruvian cacao bar offers the depth of dark chocolate with the creamy texture of milk chocolate, achieved with gluten-free oat and rice flour instead of dairy, making it a perfect plant-based treat checked against Ziracle's standard for ethical sourcing and quality ingredients.
In stock
Dispatched directly by Mr Popple's Chocolate from United Kingdom
UK standard delivery typically 1–3 business days
Dark Mylk is Mr Popple's Chocolate's answer to a common question: can you have the rich depth of dark chocolate with the comforting creaminess of milk chocolate, all without any dairy? At 61% raw Peruvian cacao, it is softer and rounder than their higher cacao bars, offering a milky-dark middle ground that often wins over those who think they do not like dark chocolate.
This bar achieves its creamy texture without dairy or nut milk. The secret lies in a blend of gentle plant ingredients: gluten-free oat flour and gluten-free rice flour, which provide a smooth, mellow, clean body. A touch of lucuma, a Peruvian fruit, adds soft notes of caramel and maple, contributing to the bar's melt-in-the-mouth feel – the "mylk" in Dark Mylk.
Like all Mr Popple's Chocolate bars, this one starts with raw Criollo cacao that is never roasted. It is stone-ground below 42°C to preserve both its delicate flavour and the natural compounds that high heat can diminish. When the Oxford Brookes Centre for Nutrition and Health tested five UK dark chocolate brands, Mr Popple's came out on top for polyphenols and antioxidant capacity, simply because they do not roast out the beneficial elements.
Instead of refined cane sugar, the bar is sweetened with unrefined coconut blossom sugar, tapped from the flower of the coconut palm. This provides a gentle, golden, almost caramel sweetness that complements the bar's mellow character. There is no cane sugar and no palm oil in this product.
Dark Mylk is considered a perfect "gateway bar" for those curious about dark chocolate but find 70%+ varieties a bit too intense. Its creamy texture and golden sweetness make it an easy, friendly introduction, and it is equally enjoyable as an everyday dairy-free treat for seasoned dark chocolate lovers. It is vegan, organic, ethically traded, and made in a nut-free facility.
Ingredients (all organic): raw cacao, cacao butter, coconut blossom sugar, gluten-free oat flour, gluten-free rice flour, lucuma fruit powder
Nutrition Information (per 100g): Energy 2165kJ / 620kcal Fat 35.8g (of which saturates 23.3g) Carbohydrates 39.3g (of which sugars 17.8g) Fibre 6.4g Protein 7.0g Salt 0.1g
Available in 35g and 75g bars.
Allergy Information: Dairy free ✔ Gluten free ✔ Soya free ✔ No nuts ✔ No palm oil ✔ No cane sugar ✔
Made in a strictly nut-free facility under a HACCP allergen-control plan. Every ingredient in this bar is sourced from suppliers who do not handle or sell nuts, and all equipment is thoroughly cleaned between batches. As a small-batch maker, Mr Popple's Chocolate does not carry out end-product testing, so they stop short of a 100% legal guarantee, but nuts are never present anywhere in this product's supply chain or their facility. If you have a severe allergy, they are always happy to discuss it.
FAQ: Q: What is "dark mylk" chocolate? A: It's a dark chocolate made as creamy as milk chocolate, but with no dairy at all. At 61% cacao it sits between our milk-style and darker bars, rich and chocolatey, yet smooth and mellow. Q: What makes it creamy if there's no milk? A: Gluten-free oat mylk, gluten-free rice mylk and a little lucuma fruit. Together they give a smooth, creamy texture without any dairy or nut milk. Q: What does it taste like? A: Rounded, milky-dark chocolate with a golden, caramel-like sweetness from coconut blossom sugar and a soft, creamy finish. Easy-going rather than intense. Q: Is it a good bar for someone new to dark chocolate? A: Absolutely, it's our gateway bar. If 70%+ feels too much, Dark Mylk is the gentle way in. Q: Is it gluten-free, even with oat flour? A: Yes. We use certified gluten-free oat flour and gluten-free rice flour, so the bar is suitable for a gluten-free diet. Q: Is it vegan and dairy-free? A: Yes to both. It's entirely plant-based, with no dairy and no animal-derived ingredients. Q: Is it nut-free? A: It's made in a strictly nut-free facility, and every ingredient comes from suppliers who don't handle or sell nuts. As a small-batch maker we don't carry out end-product testing, so we stop short of an absolute legal guarantee, but nuts are never present in this product or our facility. If you have a severe allergy, please get in touch. Q: How should I store it, and how long does it keep? A: Keep it somewhere cool and dry, out of direct sunlight. It stays at its best for around 12 months. We don't recommend refrigerating or freezing it, as that can affect the texture. Q: What's the packaging made of? A: Plastic-free and home-compostable: a Natureflex inner film made from wood pulp, and an FSC-certified card outer printed with vegetable inks. Q: Is the cacao ethically sourced? A: Yes. It's grown by a cooperative in the Peruvian Amazon using sustainable agroforestry, fairly traded, and wrapped in plastic-free, fully compostable packaging. Q: What sizes does it come in? A: It's available as a 35g or 75g bar.
About Our Brand Mr Popple's Chocolate
Most chocolate on the shelf has travelled a long way from anything resembling a cacao bean. Industrial processing strips out the naturally occurring compounds that make cacao genuinely interesting — the mood-lifting, stimulating qualities that are present in the raw bean but largely absent by the time a standard bar reaches you. Mr Popple's was built around a single question: what if you made chocolate that kept all of that intact?
The answer starts in Peru. Mr Popple's sources its cacao from a farmers' cooperative operating within the Amazon Rainforest — not on cleared land adjacent to it, but inside it, where cacao grows as it evolved to. The brand pays directly to the growers at a fair price, which means the people doing the most important work in the supply chain are the ones who benefit from it. The recipes do the rest: no refined sugars, no cheap fats, no palm oil. Ingredients that are there because they belong, not because they are cheap.
What makes Mr Popple's genuinely unusual is the decision not to scale. Most food brands that start with strong ethics find those ethics eroding as volume increases — direct relationships become brokered ones, oversight becomes auditing, care becomes compliance. Mr Popple's has held the line on that deliberately, keeping the operation small enough that every batch reflects a real understanding of where the cacao came from and who grew it. That is not a marketing position. It is a production decision, and it shows in the chocolate.