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Let me ask you a question: what do you think of when you think of candy bars, do you think of the term “natural”? Yeah, I thought so neither did I. Natural and candy don’t often come to mind or go hand in hand for that matter. That’s why the brand Little Secrets set out to create a treat that won’t play a trick on your waistline. These candies are crafted with 55 percent Fair-Trade dark cocoa and zero artificial flavors and colors or corn syrup. Instead of dying the Peanut Butter Dark Chocolate Pieces—their spin on Peanut M&Ms—with harmful dyes such as Yellow #5 and Red #40, the Colorado-born brand uses wholesome ingredients such as fruit and vegetable extracts.
If you’re not big on M&Ms (yes, there are people who hate M&Ms), Little Secrets boasts other sweet options to fulfill any candy bar craving including Gingerbread Cookie Pieces, Toasted Coconut Pieces, Dark Chocolate Pieces, Sea Salted Almond Pieces, and crunchy wafers that come in three flavors: milk chocolate, dark chocolate, and peanut butter. Besides snack rivaling a KitKat taste-wise, these bars strike a balance between airy crisp and creamy cocoa. And, we couldn’t help but notice the Milk Chocolate Wafer’s squeaky-clean ingredient list. The first two ingredients listed are milk chocolate and enriched wheat flour. To put that into perspective, the classic KitKat’s first ingredient reads sugar.
How does Little Secrets’ nutrition stack up against KitKat’s?
Hershey’s OG offering packs in 210 calories, 11 grams of fat (7 grams saturated fat), 30 milligrams of sodium, 27 grams of carbs (<1 gram of fiber and 21 grams of sugar), and 3 grams of protein per one 1.5-ounce pack. Swap the creme-filled wafer for Little Secrets’ clean version and you’ll save 10 calories, 3 grams of carbs, and 3 grams of sugar.
While the caloric difference isn’t drastic, we especially love Little Secrets for its all-natural ingredient list. Unlike KitKat, you won’t find any vanilla—a synthetic flavoring agent linked to eye and respiratory tract irritation—or cheap emulsifiers such as PGPR in its recipe.