Goodnow Farm

Goodnow Farms - Oat Milk Vegan

55 g Vegan Milk Chocolate
Regular price $23.50 USD
Sale price $23.50 USD Regular price

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This bar is a dairy-free expression crafted by Goodnow Farms, an artisanal bean-to-bar chocolate maker based in Maine. Made with single-origin cacao from Nicaragua’s El Carmen region, this vegan oat-milk chocolate blends plant-based creaminess with deep cocoa richness — all without dairy, while still honoring Goodnow’s direct-sourcing and small-batch refinement philosophy.

Flavor Profile
Smooth and creamy despite being vegan, the Oat Milk bar delivers velvety cocoa depth with gentle sweetness and soft, warm notes of caramel and brown sugar. The oat milk adds its signature rounded body and subtle cereal-like nuance, making the chocolate rich yet balanced, and wonderfully approachable for everyday indulgence.

Tasting & Pairing Guide

Let a square melt slowly on your tongue so the creamy oat-milk texture unfolds first, followed by the chocolate’s cocoa richness and mellow sweetness.
Pair this bar with a golden oat-milk latte or a mild chai tea to harmonize with its creamy character. For a non-alcoholic option that echoes the cocoa warmth, try a lightly roasted black tea or a smooth almond-milk cappuccino. Serve with fresh berries or buttery biscotti to bring out both sweetness and texture contrast.

Summary

Goodnow Farms’ Oat Milk Vegan Dark Chocolate is a beautifully crafted dairy-free treat that blends rich dark cocoa with the smooth comfort of oat cream. It’s perfect for anyone seeking a vegan chocolate with depth, balance, and a touch of everyday indulgence — all grounded in origin-driven craftsmanship.

Vegan, Gluten-Free, Soy-Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Single origin cacao beans (Boyaca), organic cane sugar, single origin cocoa butter (Boyaca), organic oat milk powder.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.