You may be wondering why I’m including chocolate in the dairy substitutes section. Most chocolate is milk chocolate, even the bittersweet variety. Also, most chocolate is from the Ivory Coast which uses questionable labour practices that involve child workers. So for ethical and dairy-free chocolate consumption, you have 2 choices: one is to look for brands of chocolate that are fair trade and/or dairy free, such as Tropical Source which is excellent; the other is to substitute carob for chocolate. I warn you, carob is not very similar to chocolate at all! I’ve heard people describe it as eating dirt. Personally, I think it tastes more like an unsweetened honey-like cocoa that smells like ear wax. And I like it! Carob chips are very nice in cookies and the like, and carob powder is a good cocoa powder substitute, but remember the flavouring is very unique. Couple the carob flavour with ingredients such as honey, maple syrup, cinnamon, almond butter, etc. You can find good carob recipes online.