Frequently Asked Questions

No. We don’t use refined sugar in any form. Instead, we use:

• Coconut sugar
• Palm jaggery

These are less processed and release energy more gradually compared to refined sugar. We don’t believe in removing sweetness. We believe in making it more intentional.

No. We don’t use maida or refined wheat flour in any product. Our recipes are built using:

• Millets
• Oats
• Nut-based flours

Not as a replacement—but as a complete reformulation from the ground up.

Yes. All our products are 100% plant-based. We don’t use:

• Dairy
• Butter
• Milk powders
• Eggs

Instead, we build texture using nut milks, peanut butter, and plant-based fats.

No. We don’t use preservatives, artificial flavours, or synthetic additives. Our products are made fresh and designed to stay stable through formulation—not chemicals.

We use real, minimally processed chocolate made in-house. It doesn’t contain stabilisers or artificial hardeners. So it may soften in warm temperatures.

This is completely natural. Just refrigerate for 15–20 minutes—it sets perfectly.

Yes, many of our products are enjoyed by children. They’re made with simple, recognisable ingredients.

However, since we use nuts and natural sweeteners, we recommend checking the ingredient list for specific preferences.

Some of our products contain:

• Peanuts
• Almonds
• Pistachios
• Sesame

All products may contain traces of:

• Wheat (gluten)
• Other tree nuts

Please check individual product pages if you have specific allergies.

We don’t position our products as diabetic food. While we use coconut sugar and palm jaggery (which have a lower glycaemic impact than refined sugar), they are still sugars.

If you have specific health conditions, please consult your nutritionist.

Many brands make small swaps— like replacing refined sugar with jaggery or wheat with multigrain. We took a different approach. We rebuilt our products from the ground up:

• No maida
• No refined sugar
• No shortcuts

Every recipe is designed for taste, structure, and digestibility—together.

All our snacks are baked, not fried. This helps us maintain:

• better texture control
• cleaner ingredient absorption
• a lighter overall feel

Most products can be stored:

• in an airtight container
• at room temperature
• away from heat and moisture

Some chocolate-based products are best stored refrigerated. Always follow instructions on the product page.

At Snaklor, we use our own 70–75% dark chocolate, sweetened with coconut sugar. It is intentionally less sweet. You may notice a deeper cocoa note—even a slight bitterness. That’s not a flaw. That’s the nature of real chocolate.

Most commercial chocolates are designed to taste sweet first. We chose a different direction—to let cocoa lead. When sweetness is balanced—not excessive—you experience chocolate as it truly is: rich, complex, and deeply satisfying without being overwhelming.

Coconut sugar adds a softer, more rounded sweetness, allowing the cocoa to remain the hero. If you’re used to sweeter chocolate, it may feel different at first. But over time, it becomes more enjoyable—and more fulfilling.

We don’t believe in masking ingredients. We believe in letting them speak.

Our grains are not used as-is. They are:

• Washed
• Soaked for hours
• Gently dried
• Then milled fresh

This traditional preparation improves:

• digestibility
• texture
• baking performance

It changes how the flour behaves. It changes how the final product feels. This is where Snaklor quietly becomes different— not just in ingredients, but in how those ingredients are treated.

Each millet behaves differently. Some are lighter. Some are denser. Some provide structure. Some bring subtle flavour.

When multiple millets are blended in small quantities, their impact gets diluted. So instead of mixing everything together, we build most recipes around one primary millet.

This allows:

• better structural control
• clearer flavour identity
• meaningful nutritional presence

We combine with oats or nut flours only where needed. But with millets, we prefer focus over dilution.

Sweetness needed to be more thoughtful. We use:

• Coconut sugar — from blossom nectar
• Palm jaggery — from palm sap

Both are minimally processed and retain trace minerals. They also release energy more gradually compared to refined sugar. We don’t claim they are perfect. But they are a more balanced choice.

We also considered environmental impact. Sugarcane farming is water-intensive and requires frequent replanting. Palm trees, on the other hand, are perennial and deeply rooted—requiring far less intervention.

Our choices are not about extremes. They’re about intelligent moderation.

Because we didn’t want to just “replace” ingredients—we wanted to rebuild snacks more thoughtfully.

Maida (refined flour) is designed for structure and softness, but it offers very limited nutritional value. Rice and wheat perform well in baking, but they are typically quickly digested, leading to faster energy release.

Millets behave differently. They are naturally rich in:

• fibre
• plant-based protein
• minerals

This helps support a more gradual release of energy, making the experience feel more balanced and sustaining. They also create a lighter, less heavy feeling after eating.

But using millets isn’t easy. They behave differently. They require precision. That’s why we spent months testing—so the final product doesn’t feel like a compromise.

We chose to be fully plant-based for both functional and practical reasons.

From a formulation perspective: Plant-based fats and nut-based ingredients allow us to create structure and texture without relying on butter or dairy solids.

From a broader perspective: Dairy today is often highly processed and inconsistent in quality. We wanted full control over what goes into our products.

So instead, we use:

• Peanut butter
• Nut milks
• Rice bran oil
• Cocoa butter

These allow us to build richness—without heaviness. It also makes our products suitable for a wider range of people— from those avoiding dairy to those simply looking for lighter alternatives.

This isn’t about eliminating something. It’s about choosing what works better—for the product and for the consumer.