About Push Chocolate
Hi, I'm Ant and I am a chocoholic. I'm the founder of Push Chocolate. We produce vegan, dairy free chocolate buttons that are higher in protein and lower in sugar than other vegan chocolate brands. All our vegan chocolate buttons are dairy free, gluten free, soya free and nut free and best of all? They taste great!
Wanting to satisfy your chocolate cravings and feel good? Stop right now (thank you very much). Our melt-in-the-mouth vegan buttons are smooth, creamy and hit the spot every time.
And that's not even the best bit. Look, we don't like to toot our own horn, we are British after all, but you're going to want to know our dairy free chocolate has a whopping 43% less sugar and five times more protein than other vegan chocolate brands.
So if you're looking for a delicious dairy free chocolate buttons that are free from nasties and mountains of sugar try Push Chocolate. It’s also brilliant as post-workout fuel or an afternoon pick-me-up. Its impressive nutrition will keep you fuller for longer so you get more bang for your buck (or, er, pound).
Speaking of which, we only use the highest quality vegan ingredients to create our chocolate. Our Peruvian cocoa is sourced from growers and we use panela sugar that's unrefined to keep those good-for-you vitamins and minerals intact.
Not only are our buttons choc full of goodness, but they're free from all fourteen major allergens and made in an allergen free factory so there’s no risk of contamination. They don't contain any artificial sweeteners, preservatives or flavourings either.
And when it comes to plastic, we don’t think it’s fantastic. So our dairy free chocolate buttons come packaged in recyclable, plastic-free pouches.
Craving chocolate but watching your sugar intake? We've got you - our low sugar chocolate has a measly 4.1g of sugar per 100g, making it diabetes-friendly.
With all the melt-in-the-mouth charm of our award-winning original range, you can have the same delicious taste experience without the sugar.
We've swapped artificial sweeteners and sugar alcohols for inulin, a natural soluble plant fibre that comes from the humble chicory root. Not only does this naturally sweeten our chocolate, but inulin is also a prebiotic meaning it feeds the good bacteria in the gut.
How it started - the Push Chocolate Journey
I’ve loved chocolate ever since I was a kid and my passion has only grown with me. But how do you go from being a chocolate enthusiast to running a chocolate empire?
For that, you’ll have to time travel back to 2014. I was working in a demanding role and my heart wasn’t in. My mental health took a bit of a dip and I decided I wanted to strike out on my own. Now, I’m not a natural entrepreneur. I mean, this is the lad who opted out of the class on entrepreneurship at university.
But what to do? I was at a vending machine getting my usual 3pm fix of cheap chocolate required to make it through the afternoon when the idea came to me: make better tasting, healthy chocolate.
I was just getting to grips with nutrition, after accidentally underfueling myself training for a half marathon. Back in the gym lifting weights and eating more protein, I was amazed at how much better I felt. But getting enough protein in during the busy day was proving hard. I tried lots of different protein bars and found them underwhelming. They tasted artificial, had an obscene list of ingredients and gave my jaw more of a workout than the squat rack gave my glutes in the gym!
I thought there must be another way.
One day I was making some chocolate from scratch while drinking a vegan protein shake and noticed the shake had quite a neutral flavour.
I realised I could get my chocolate fix and my protein fix at the same time so I mixed some of the vegan protein into the chocolate and voila! The first prototype was born!
(And when I say the first prototype, I really mean it. It was awful. I used just rice protein for the protein and the chocolate was chalkier than the White Cliffs of Dover. But it was a start.)
So, at Push HQ (where I have to pull open the door to get in) I popped my chef’s hat on and set about making the best, healthiest chocolate I could. I stuck to natural ingredients and changed the quantities to get the right taste and nutritional profile. Then I found a factory to manufacture the chocolate in an allergen-free site. c
I debuted Push Chocolate with my lovely assistants at Food Matters Live 2017 and provided samples to people (free chocolate is an easy sell) to get feedback. After that, I continued tweaking the recipe and getting feedback for a while.
I was working full time the whole time, and then finally in 2018, the online store opened. I also traded at Stylist Live, Balance and at Borough Market and the feedback was brilliant. A bad bout of glandular fever saw me take a sabbatical from full-time work and move back home to Cornwall from London.
For the last year I’ve been focused on growth. I raised money from my local growth hub and the University of Exeter (where I did my Post Grad Masters) to create a new low sugar version of our dairy free chocolate buttons and revamp the packaging.
And that brings you up to date! If you do order, I hope you enjoy the chocolate. If you have any questions, suggestions, comments etc. please email me firstname.lastname@example.org, there’s nothing I like more than hearing from fellow chocoholics.