The Berkeley Bar is our house signature — a vegan adaptogenic nougat chocolate bar with toasted almonds that started life in our Berkeley kitchen and never really moved. Chewy maca-lucuma nougat on the bottom, whipped cashew caramel on top, a handful of toasted almonds pressed in for crunch, and the whole thing dipped in 81% single-origin dark chocolate. It is the bar we make when someone walks in and asks what a plant-based candy bar can actually be. The nougat is coconut-based, so there is no dairy anywhere. The cacao is heirloom, small-batch, and dark enough to keep the whole bar honest. This 2-pack is how most regulars buy it — one for now, one for the car, the desk drawer, or a friend. If you have been searching for a vegan adaptogenic nougat chocolate bar with toasted almonds, an artisan vegan chocolate bar, or the Coracao Berkeley Bar specifically, this is the one. The Berkeley Bar — Coracao's signature The three-layer architecture We built the Berkeley Bar to answer a question we kept getting: could a vegan candy bar hold its own next to the mass-market classics? The architecture we landed on is layered — chewy maca-lucuma nougat, whipped cashew caramel, toasted almonds, dark chocolate coat. Every layer had to earn its place. The nougat is whipped from coconut cream and organic coconut sugar so it stays chewy without dairy. The cashew caramel is slow-cooked with cashew butter for that soft, buttery pull. The almonds are toasted just enough to bring out the oil without burning. The coat is 81% single-origin heirloom cacao — dark enough to cut through the nougat's sweetness, not so dark it takes over. Origin — how it started in Berkeley We hand-dip every bar in our Berkeley kitchen. That is where the name comes from — the Berkeley original — and that is why it looks a little handmade. Slight variation in the coat, real texture from the almonds, no factory gloss. This is not a bar that came off a line. It came off a slab, dipped by someone standing next to a tempering machine. Ingredients — organic almonds, cashews, heirloom cacao Organic almonds Organic almonds — toasted, pressed into the nougat and caramel. Cashews & cashew caramel Organic cashews — the base of the whipped caramel. 81% single-origin dark chocolate Heirloom cacao (81%) — single-origin, stone-ground, dipped as the outer shell. Coconut cream and coconut sugar — the nougat and caramel bases, both organic, no dairy Cacao butter — for the snap on the chocolate coat Sea salt — a small pinch, to lift the caramel Vanilla bean — whole-pod No dairy. No soy. No gluten. No refined cane sugar. Tasting notes Chewy maca-lucuma nougat Chewy maca-lucuma nougat that pulls a little before it gives. Buttery cashew caramel Buttery cashew caramel with the crunch of toasted almonds through it. Dark bittersweet 81% cacao shell Dark bittersweet 81% cacao shell — thin enough to snap, deep enough to lead. Clean, not-too-sweet finish — the bar clears cleanly instead of coating. How our Berkeley Bar compares to Snickers, Milky Way, Whatchamacallit The Berkeley Bar shares its blueprint with the classic almond-nougat-and-caramel bars — a Snickers, a Milky Way, a Whatchamacallit. Nougat, caramel, nuts, chocolate. Same idea, very different execution. Those bars are milk chocolate, dairy nougat, and corn syrup caramel. Ours is 81% dark chocolate, coconut-based nougat, and cashew-butter caramel. The result is less sweet, less coated, and more cacao-forward. If you grew up on those bars and have been looking for a grown-up, plant-based version — an artisan vegan chocolate bar with the same architecture but a different ingredient list — the Berkeley Bar is the closest match we know of. Berkeley small-batch — where the name comes from (and the other Chocolaterie) The Berkeley Bar is named after our Berkeley kitchen — that is where the recipe was developed and where we still hand-dip every bar. We are Coracao Confections, a small-batch cacao artisan working out of Berkeley, California. If you have been searching Berkeley chocolate makers and landed on a shop with a similar name — there is another chocolate business on University Avenue that uses the word "Chocolaterie" in its name, and search engines sometimes mix us up. We are not that shop. We are the small-batch, single-origin, plant-based maker that put the Berkeley Bar together. If it is our bar you are after, this is the right page. Nutrition facts & allergens Vegan. Dairy-free. Soy-free. Gluten-free. No refined cane sugar. Contains almonds and cashews. Made in a facility that also handles other tree nuts. Full nutrition panel on the wrapper, per 1 bar (2 oz). Frequently asked questions Is the Berkeley Bar vegan? Yes. The nougat and caramel are coconut-based, and the chocolate coat is fully plant-based. No dairy, no honey, no whey. What percentage cacao is the coating? 81%. Dark and bittersweet, with just enough sweetness to balance the nougat and caramel underneath. Does it contain nuts? Yes. Almonds and cashews. Made in a facility that also handles other tree nuts. How does it compare to a Snickers? Similar architecture — nougat, caramel, nuts, chocolate — but built the other way. Snickers is milk chocolate, dairy nougat, and corn syrup caramel. The Berkeley Bar is 81% dark chocolate, coconut nougat, and cashew-butter caramel. Less sweet, more cacao-forward, and fully vegan. Shipping, storage & gifting Every 2-pack ships from our Berkeley kitchen, wrapped and boxed for transit. In warm months we add insulation. Store the bars in a cool, dry spot — a pantry drawer is fine, a fridge is not needed. The 2-pack format is our most common gift size — one bar to try, one to keep — and both bars arrive in their own printed wrapper, ready to slip into a card or a small chocolate box.
