Living Lotus Foods

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Living Lotus Foods Living Lotus creates pure, kind, and beautiful desserts and bean to bar chocolate by sourcing clean, We don’t have a storefront! Pick ups are by appointment only

10/15/2026

We’re happy to be your favourite holiday tradition!
Our calendar is made up of 240g of our bean to bar chocolate in 70% dark, oat milk and vegan white chocolates.
Handcrafted, vegan chocolate that is also gluten free and coconut sugar sweetened.
Advent calendar preorders are up on the site.
Tap image to shop!

One of my favourite things about making bean-to-bar chocolate is knowing the people behind the cacao.Aurelio Aurelio Lor...
10/04/2026

One of my favourite things about making bean-to-bar chocolate is knowing the people behind the cacao.

Aurelio Aurelio Loret de Mola | Cacao Life and Marco Cacao Life source more than 30 varieties of fine-flavour cacao from Peru connecting chocolate makers like me with exceptional cacao and, importantly, the farmers who grow it.

Our relationship has grown far beyond sourcing cacao. In 2025 I was lucky enough to travel to Peru with them on one of their origin trips. Seeing cacao at origin and learning more about the farmers and communities behind it changed the way I think about the beans I work with every day.

So when Aurelio and Marco came to visit me at the Downtown Farmers Market in Vancouver, it felt like one of those beautiful full-circle moments.

The cacao may travel thousands of kilometres before it reaches my chocolate studio, but the relationships behind it are what make bean-to-bar chocolate so meaningful to me.

I’m incredibly grateful for their generosity, their passion for cacao, and most of all, the care they have for the farmers they work with.

This is the heart behind the chocolate. 🤎

09/19/2026

Why does chocolate taste so different?

The answer starts with the cacao bean.
From where the cacao is grown, to cacao fermentation and drying, every stage affects the flavour of the finished chocolate.

As a bean-to-bar chocolate maker, we take those cacao beans through the chocolate-making process —from grinding to moulding and packaging.
That’s why two dark chocolate bars with the same cacao percentage can taste completely different.
You might taste fruit, florals, caramel, nuts or something completely unexpected. Those flavours are part of the journey from cacao bean to chocolate bar.

Chocolate has a story—and you can taste it.

What flavour do you notice when you taste dark chocolate?

09/04/2026

Why did we stop shipping chocolate to the U.S.? 🍫🇺🇸

The short answer: customs uncertainty.

Even though chocolate can qualify for preferential treatment under CUSMA, we started seeing unexpected charges and customs issues with our U.S. shipments.

Last Easter, one of our customers placed a large order with us, only to have it held at customs until they paid $200 in additional charges. If they didn’t pay, the chocolate would be sent back to us.

And that’s a pretty scary situation when you’re shipping a perishable product. Chocolate can melt, shipments can be delayed, and we simply can’t guarantee what will happen once a package crosses the border.

We don’t want our customers to spend their hard-earned money on chocolate only to be surprised by a huge customs bill—or receive a melted box of chocolate.

So, for now, we’ve made the difficult decision to pause U.S. shipping.

We’re a small Canadian business, and navigating all of this has been challenging. We really appreciate everyone who has supported us, especially our customers in the U.S. who have been asking when they can order again.

And a special thank you to Tod Maffin 🇨🇦 and Jocelyn for starting Main Street Canada, highlighting small Canadian businesses that have been affected by tariffs, and for featuring us on Episode 7.

Thank you for giving small businesses a voice and helping Canadians understand what these changes actually mean for businesses like ours. 🇨🇦

We hope we can be shipping chocolate across the border again soon. ❤️

08/30/2026

Trying to announce your company on camera while working a farmers market… what could possibly go wrong?

Apparently, A LOT.

Here are just a few of the bloopers and outtakes before I finally managed to string a sentence together that sounded remotely professional.

I’m comfortable in front of the camera, but clearly I still have some work to do. Turns out making chocolate is easier than talking about your company while at a farmers market.

I’m especially grateful that Tod Maffin 🇨🇦 included Living Lotus Chocolate in his effort to showcase Canadian businesses. 🇨🇦

Thanks, Tod & Jocelyn, for giving small Canadian businesses a chance to tell our stories.

Supporting Canadian businesses means supporting the people behind them, bloopers and all. ❤️

And after approximately 47 takes… I got there. 😂

08/28/2026

Rain. Sunshine. A rainbow. 🌈

I was at the market when I knew there had to be a rainbow. So I left my booth and had to go find it immediately.

Found you. ✨

One of those little unexpected moments that makes a market day a little more magical.

Chocolate, rainbows, Vancouver weather… pretty much sums it up. 🍫🌈

Last two days of Harmony Arts Festival! It’s that magical time of year again in West Vancouver.Join us at the Harmony Ar...
08/08/2026

Last two days of Harmony Arts Festival!
It’s that magical time of year again in West Vancouver.
Join us at the Harmony Arts Festival! A world-class celebration of arts and culture you won’t want to miss.
The festival features plenty of free entertainment and activities for all ages, with a lineup that includes more than 60 live concerts, two art markets, multiple art exhibitions and demonstrations, beachside dining, and signature culinary events.
Plan your festival visit at www.harmonyarts.ca , and we will see you on the waterfront Saturday, August 8 & 9 from 11-9pm!

Fourteen years ago, I started a little chocolate company.To be honest, I had no idea we’d still be here.The last 14 year...
06/27/2026

Fourteen years ago, I started a little chocolate company.

To be honest, I had no idea we’d still be here.

The last 14 years—and especially the last five—have stretched me in every way possible.

This week I’ve been reflecting on what this journey has taught me.

Swipe →

One day I’m talking with hundreds of people at markets.

The next I’m completely alone in the chocolate studio.

I’ve learned I can’t do one without the other.

The conversations and the quiet work feed each other.

Business is strategy, yes.

But more than anything, it’s mindset.

Some of the most important work happens when no one is watching.

We’re an artisan chocolate studio—not a factory.

This year I’m building the next iteration of Living Lotus.

(And hopefully one without carrying cacao beans up to the second floor.)

Over the past year and a half I’ve had the joy of hosting chocolate lovers, curious learners, and even the occasional friend or partner who was lovingly dragged along to a tasting.

Helping people discover what chocolate can truly taste like has become one of my favourite parts of this work.

Cacao doesn’t begin in a chocolate studio.

It begins with farmers who spend years caring for trees that produce one of the world’s most extraordinary ingredients.

For generations, many of those farmers have remained invisible while the finished chocolate received all the attention.

For 14 years you’ve done more than support a small business.

You’ve helped celebrate cacao and the people who grow it.

You’ve helped prove that chocolate can tell the story of where it comes from and honour the people who make it possible.

That has always been the heart of Living Lotus.

Thank you for believing in this little chocolate company for the past 14 years.

Thank you for making it possible to continue doing this work.

Being grateful doesn’t even begin to cover it.

Here’s to whatever comes next.

xo
Audrey

06/24/2026

New market for us this week hosted by South Granville
Find us at Granville & 13th for Graze Produce Pop up on Thursday from 12pm-6pm.

Midweek chocolate treat anyone? 🍫

Spring brought us three new ways to experience chocolate.As a small-batch bean-to-bar chocolate maker, we love exploring...
06/10/2026

Spring brought us three new ways to experience chocolate.

As a small-batch bean-to-bar chocolate maker, we love exploring ingredients that tell a story. Earlier this season, our newsletter subscribers received exclusive first access to these limited-release bars. Today, we’re excited to share them with a wider audience.

🍵 Matcha Blueberry
A bright and unexpected pairing of premium matcha and sweet-tart blueberry. The fruit lifts the chocolate while the matcha adds a gentle earthy depth, creating a bar that’s vibrant, balanced, and unlike anything else in our collection.

🌱 Macambo
Meet cacao’s lesser-known cousin. Native to the Amazon, macambo offers delicate nutty flavours and a satisfying crunch that beautifully complements our craft chocolate. It’s a rare ingredient that deserves the spotlight. It’s also high in protein. As if you needed another excuse to indulge!

💪 80% Maca
For lovers of dark chocolate. This bold 80% bar is sweetened only with Peruvian maca root, bringing subtle notes of malt, caramel, and earthiness to a rich, intensely chocolate-forward experience.

Every bar is made in small batches from ethically sourced cacao and crafted with the same attention to flavour, texture, and origin that has guided Living Lotus since 2013.

Our newsletter subscribers always receive first access to new releases, limited-edition chocolate bars, special events, and behind-the-scenes experiments. If you love discovering unique craft chocolate before anyone else, our newsletter is where it happens.

Which bar would you choose: Matcha Blueberry, Macambo, or 80% Maca?

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Vancouver, BC
V6A1M3

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+16042500993

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