No Guilt Bars

10/09/2026

10/07/2026

10/06/2026

We have new packages!

Same bar, same chocolate but now it’s a flow wrap, so the machine does the packing leaving us more time to make bars🍫

It’s also easier to open and we added colour accents to the nuts variants so now it’s easier to tell plain milk from almond one and plain dark from the one with macadamia😊

Also, we’ve been stocked out in Toronto again and while I’ve restocked already, some orders might take a couple of days longer to arrive. I’m sorry, the demand has increased twice and we are catching up with it.

We added another person to the team and we work long hours to build a safety stock. But we’re still small and sometimes it happens 😌

08/22/2026

Great news!

Surrey warehouse is finally live and will ship west coast orders starting Monday 🎉🥳🍫

Darwynn logistics is our logistics partner, we can now focus on making the tasty things, and ship to them in bulk in the temperature controlled vehicle; and they store it in two warehouses (for now) - one in Ontario and the other in BC - and take care of picking, packing, adding an ice pack and shipping it with the best carrier from the nearest warehouse.

Why it’s good:

- we are able to ship from the nearest place instead of always shipping from Toronto - that means faster delivery and less risks of melting

- professional warehouse team ensures that there is less mistakes

- we have more time for production and R&D

- I will have my first day off since July 1😁 (Leslie)

08/08/2026

Chocolate spent decades on nutrition’s naughty list, and most of us absorbed the lesson without asking which part of the bar was responsible. Cocoa itself – the fat, the solids and the bitter, aromatic material that makes chocolate taste like chocolate – has a more interesting story than the old “chocolate is bad” shorthand suggests.

We make chocolate for a living, so we think about cocoa butter more than most reasonable people should. I've just published a blog post: what fats are, what cocoa butter is made of, why its stearic acid gets special attention, and where cocoa flavanols actually live.

Is cocoa butter healthy? Learn how stearic acid, oleic acid and cocoa flavanols differ – and what the research really says about chocolate fat.

07/21/2026

Our team is growing! 🎉 Meet Kayla — she joined us last week and is already busy making more of your favourite sugar-free chocolate.

More hands = more tasty bars coming your way. 🍫✨

07/10/2026

Great review 🙏🥲

07/07/2026

I love to get feedback from you so much 😍

This is something that wakes me up willing to go to my little factory sooner or to stay until 9pm for “just another batch”

Last Saturday during the heat wave I started to temporarily do local deliveries myself being afraid that the couriers wouldn’t treat it with my level of care. I started with several orders near Hamilton and took some extra chocolate with me just in case. Then an order arrived, near London, then Chatham and Windsor😁 and a couple of more on my way home… So I ended up with a sightseeing tour across our beautiful province 😁

07/06/2026

Chocolate is personal. Your box should be too.

Some people want all dark. Some stick with milk. Some like a bit of everything. That’s why we let you build your own box.

It’s real chocolate, just without the sugar. Handmade in small batches here in Toronto, using real cocoa and ingredients we feel good about.

If you’re new to sugar-free chocolate, we get it. Most people expect it to be chalky or waxy. Ours isn’t - and if you don’t love it, we back every order with our 30-day money-back guarantee.

Build your box here:
https://noguiltbars.com/pages/build-your-box?utm_source=org

We’d love to hear which flavours make it into your box. 🍫

07/03/2026

We’re making proper sugar-free chocolate for you :)

Restock on https://noguiltbars.com/pages/build-your-box