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Sugar-Free Easter Eggs UK 2026:
Best Picks for Diabetics
A science-backed, doctor-referenced guide to celebrating Easter without spiking your blood sugar
Can Diabetics Eat Sugar Free Easter Eggs?
Yes. Sugar free Easter eggs are a genuinely safer choice for people managing diabetes, provided you choose the right label, understand the sweetener used, and manage your portion. Here is what the science shows:
- +Sugar Free (SF) Easter chocolate contains 0.5g of sugar or less per 100g. All sweetness comes from polyols such as maltitol or isomalt, which have a significantly lower glycaemic impact than sugar.
- +No Added Sugar (NAS) Easter chocolate contains no added sugars but may retain naturally occurring sugars from cocoa and milk, typically 1 to 12g per 100g.
- +Polyols are only partially absorbed by the body, producing a slower and smaller rise in blood glucose compared to sucrose. Maltitol has a glycaemic index of approximately 35, versus 65 for regular sugar.
- !Sugar free chocolate is not calorie-free. Expect 450 to 500 kcal per 100g. Portion awareness remains essential.
- !UK law requires products containing polyols to state: "Excessive consumption may have a laxative effect." This is a standard legal notice, not a safety warning.
- +A 20 to 30g portion of SF or NAS chocolate is generally well tolerated by most people with diabetes. Always factor polyol carbohydrates into your total daily carbohydrate count.
This guide references peer-reviewed research and guidance from Diabetes UK, the European Food Safety Authority (EFSA), and PMC-indexed clinical studies on polyols and glycaemic response. It is intended for educational purposes. Always consult your physician or registered dietitian for personalised dietary advice.
Easter and chocolate go hand in hand. For the more than 12 million people in the UK living with diabetes or prediabetes, however, a conventional Easter egg can mean an unwanted blood sugar spike alongside the celebration. A standard milk chocolate Easter egg contains roughly 50 to 60g of sugar per 100g, the equivalent of 12 to 15 teaspoons in a single product.
The good news is that sugar free Easter eggs have come a long way. In 2026, choosing one is no longer a compromise. Done right, it means real chocolate flavour, a satisfying experience, and a dramatically lower glycaemic impact than anything in the conventional Easter aisle.
This guide covers everything you need: the difference between SF and NAS labelling, how to read a nutrition panel, which sweeteners are safest for blood sugar, the science behind polyols, and our top picks available in the UK right now, including products from the Diablo Sugar Free range.
Why Easter Is Tricky for Diabetics, and What to Do About It
Easter sits at the intersection of tradition, family, and chocolate. The social pressure to participate is real, and for people managing blood sugar it can feel isolating to say no to a shared celebration. But saying no to the conventional egg does not mean saying no to Easter chocolate altogether.
According to Diabetes UK's 2025 figures, 4.6 million people in the UK have a diagnosed diabetes condition, a figure that has risen from 4.4 million the previous year. A further 1.3 million are estimated to be living with undiagnosed type 2 diabetes, and 6.3 million more have prediabetes. In total, one in five UK adults is currently affected by diabetes or prediabetes.
The practical challenge at Easter is not just the sugar content of a single egg. It is the combination of larger-than-usual portion sizes, multiple exposures across several days, and the social context that makes moderation harder to practise. Sugar free Easter eggs address the first and most controllable part of this equation: the blood glucose impact of the chocolate itself.
Choosing a sugar free or no added sugar Easter egg does not remove the need for portion awareness. It does, however, significantly reduce the glycaemic impact of a given portion, giving you genuine flexibility to participate in the celebration without the blood sugar alarm.
Sugar Free vs No Added Sugar Easter Eggs: What Is the Difference?
This distinction is one of the most important and most misunderstood in the free-from chocolate category. Buying the wrong label can mean a significantly different glycaemic outcome.
Sugar Free (SF)
Under UK and EU food labelling law, a product may carry the Sugar Free claim only if it contains 0.5g or less of sugars per 100g. This is the strictest available classification. It means no sucrose, no added fructose, and no added glucose. All sweetness in an SF product comes from alternative sweeteners, typically polyols such as maltitol or isomalt.
Example from the Diablo range: Diablo SF Dark Chocolate 85g (CHK-085-DKM-P15) contains 0.5g sugar per 100g, with 42g of polyols per 100g delivering the sweetness.
No Added Sugar (NAS)
A product labelled No Added Sugar means no sugar of any kind has been added during manufacture. However, the product may still contain naturally occurring sugars from ingredients such as cocoa solids, whole milk powder, dried fruit, or nut pastes. NAS products commonly show between 1g and 12g of sugar per 100g depending on their ingredient composition.
Example from the Diablo range: Diablo NAS Milk Chocolate 85g (CHK-085-MKM-P15) contains 8.9g sugar per 100g, sourced entirely from naturally occurring milk sugars and cocoa, with no added sugar in the formulation.
For the strictest blood sugar management, choose SF (Sugar Free) labelled products. If you are reducing added sugar but can tolerate small amounts of naturally occurring sugar from milk and cocoa, NAS (No Added Sugar) products offer a wider and often more flavourful range. Both categories are significantly better for blood glucose control than conventional Easter chocolate.
How to Read a Sugar Free Easter Egg Label
Confident label reading is the most practical skill any diabetic or sugar-conscious shopper can have. Here is exactly what to check on any SF or NAS Easter egg.
What to Look For
- Sugars (per 100g): Under 0.5g for SF. Under 12g for NAS. Higher than this and you are looking at a conventional product.
- Polyols (per 100g): Listed as a sub-line under Carbohydrates. This is the sweetener doing the work. A figure of 20 to 50g per 100g is normal in SF chocolate.
- Total Carbohydrates (per 100g): Polyols contribute to total carbs but are only partially absorbed. For insulin dose calculations, check with your diabetes team how to account for polyol carbohydrates.
- Fibre (per 100g): Higher fibre means slower glucose absorption. Diablo's SF dark chocolate range shows 7.7 to 9.6g of fibre per 100g.
- Energy (kcal per 100g): SF chocolate typically shows 450 to 520 kcal per 100g, similar to conventional chocolate. Sugar free is not low calorie.
- Serving size: Always check the stated portion. A label showing modest numbers per 15g serving on a bar you would naturally eat 40g of can be misleading.
What to Avoid
- Sucrose, glucose syrup, dextrose, or fructose anywhere in the ingredients list. These are all forms of rapidly absorbed sugar.
- Skimmed milk powder or milk solids appearing very early in the ingredients, which indicates a high lactose content and a higher NAS sugar figure.
- Unusually small stated serving sizes on products where a realistic portion would be three or four times larger.
- Any product marketed as "diabetic chocolate" as a standalone commercial claim. As Diabetes UK notes, this term has no legal meaning in the UK and does not indicate any special benefit over a properly labelled SF or NAS product.
UK and EU regulations require any product sweetened with polyols to carry the statement: "Excessive consumption may have a laxative effect." This is a mandatory legal disclosure, not an indication that the product is unsafe. It refers to very large quantities consumed in a single sitting. A sensible portion of 20 to 40g is well tolerated by most people. If you are sensitive to sugar alcohols generally, start with a small portion and monitor your digestive response.
The Sweetener Science: Polyols, Maltitol and Blood Sugar
Almost all commercially made sugar free Easter chocolate is sweetened with polyols, a family of sugar alcohols that occur naturally in small quantities in fruits and vegetables and can also be produced from starch. Understanding why they behave differently from regular sugar matters if you are making informed choices for blood glucose management.
How Polyols Work in the Body
Unlike sucrose, polyols are only partially absorbed in the small intestine. The unabsorbed portion passes to the large intestine where it is fermented by gut bacteria. This slower, incomplete absorption process means blood glucose rises more gradually and to a lesser degree compared to an equivalent amount of sugar.
Peer-reviewed research published in Nutrition Research Reviews established the glycaemic index (GI) values of common polyols. Regular sucrose has a GI of 65. Maltitol, the most widely used polyol in Easter chocolate, has a GI of approximately 35. Isomalt scores 9. Erythritol scores 0.
A PMC-indexed clinical study found that sugar-free dark chocolate produced a 65% lower incremental area under the curve (iAUC) for blood glucose compared to conventional dark chocolate in participants with diabetes. The iAUC is a precise measure of total post-meal blood glucose exposure, not just peak levels.
Polyols Are Not Zero-Impact
This is an important nuance that not all SF product marketing reflects honestly. Polyols do contribute to total carbohydrate intake and can still raise blood glucose, particularly in larger amounts. People on insulin who carb-count should factor polyol carbohydrates into their calculations, though the absorbed fraction is lower than for equivalent amounts of sugar. Discuss with your diabetes team how to handle polyols in your specific regimen.
Sucrose: GI 65. Maltitol: GI 35. Isomalt: GI 9. Erythritol: GI 0. Xylitol: GI 13. Sources: Nutrition Research Reviews (2009); European Food Safety Authority; Calorie Control Council.
Polyol and Sweetener Comparison for Diabetics
| Sweetener | GI Score | Blood Sugar Impact | Natural Source | Commonly Found In | Rating for Diabetics |
|---|---|---|---|---|---|
| Erythritol | 0 | Negligible | Fermented from starch | Keto bars, specialist SF products | Excellent |
| Isomalt | 9 | Very low | From sucrose via enzymatic process | SF hard candy, some SF chocolate | Excellent |
| Xylitol | 13 | Very low | Birch trees, fruit fibres | Gum, some SF confectionery | Good |
| Maltitol | 35 | Moderate, notably lower than sugar | Hydrogenated maltose from starch | Most SF Easter chocolate, SF cookies | Moderate, use portion control |
| Sucrose (regular sugar) | 65 | High, rapid spike | Sugar cane, sugar beet | Conventional chocolate, standard eggs | Avoid for blood sugar management |
Sources: Nutrition Research Reviews (2009); EFSA Scientific Opinion on Polyols; Calorie Control Council. GI values are reference figures and may vary by product.
Top Sugar Free Easter Picks from the Diablo Range
The Diablo Sugar Free range does not produce a traditional hollow Easter egg shell, but it offers something arguably more versatile: an extensive range of SF and NAS chocolates, baked treats, and sweets that can be assembled into a thoughtful Easter gift, used to build a diabetic-friendly Easter basket, or simply enjoyed as the seasonal treat they are. All nutritional data below is sourced from verified Certificate of Analysis (COA) documents.
Diablo SF Dark Chocolate 85g
Rich, intensely flavoured dark chocolate with 0.5g sugar per 100g and 42g of polyols delivering the sweetness. At 68 kcal per 14g serving, this is one of the most blood-sugar-friendly chocolate options available. Ideal for dark chocolate lovers and those on strict carbohydrate management.
SKU: CHK-085-DKM-P15 | Claim: Sugar Free | Portion: 14g
| Nutrient | Per 100g | Per Serving (14g) |
|---|---|---|
| Energy | 1970 kJ / 477 kcal | 276 kJ / 68 kcal |
| Fat | 35g | 4.9g |
| of which saturates | 23g | 3.2g |
| Carbohydrates | 47g | 6.6g |
| of which sugar | 0.5g | 0.1g |
| of which polyols | 42g | 5.8g |
| Fibre | 8.1g | 1.1g |
| Protein | 6.8g | 1.0g |
| Salt | 0.3g | 0.1g |
Source: Verified COA data. Sugar Free: contains 0.5g or less sugars per 100g.
Diablo SF Dark Chocolate and Hazelnuts 85g
All the richness of dark chocolate combined with whole hazelnuts for texture and a natural boost of heart-healthy monounsaturated fats. With 0.4g sugar per 100g, this is a fully SF product and a satisfying, grown-up Easter treat.
SKU: CHK-085-HZM-P15 | Claim: Sugar Free | Portion: 14g
| Nutrient | Per 100g | Per Serving (14g) |
|---|---|---|
| Energy | 2058 kJ / 498 kcal | 288 kJ / 70 kcal |
| Fat | 38g | 5.3g |
| of which saturates | 22g | 3.1g |
| Carbohydrates | 43g | 6.0g |
| of which sugar | 0.4g | 0.1g |
| of which polyols | 38g | 5.3g |
| Fibre | 7.7g | 1.1g |
| Protein | 7.7g | 1.1g |
| Salt | 0.15g | 0.2g |
Source: Verified COA data. Sugar Free: contains 0.5g or less sugars per 100g.
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Diablo NAS Milk Chocolate 85g
Creamy milk chocolate without any added sugar. The 8.9g of sugar per 100g comes entirely from naturally occurring milk sugars in the cocoa and milk ingredients. A gentler, more familiar flavour profile than dark chocolate and a strong choice for building an Easter gift basket or for sharing with family members across different dietary needs.
SKU: CHK-085-MKM-P15 | Claim: No Added Sugar | Portion: 16.5g
| Nutrient | Per 100g | Per Serving (16.5g) |
|---|---|---|
| Energy | 2086 kJ / 504 kcal | 292 kJ / 71 kcal |
| Fat | 37g | 5.2g |
| of which saturates | 22g | 3.1g |
| Carbohydrates | 46g | 6.4g |
| of which sugar | 8.9g | 1.2g |
| of which polyols | 38g | 5.3g |
| Fibre | 3.1g | 0.4g |
| Protein | 8.0g | 1.1g |
| Salt | 0.18g | 0.03g |
Source: Verified COA data. No Added Sugar: contains no added sugars; naturally occurring sugars from cocoa and milk ingredients.
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Diablo NAS 80% Dark Chocolate 75g
For those who want the most intense dark chocolate experience with the lowest possible sugar content. At 1.1g sugar per 100g from naturally occurring cocoa sugars, and 10g of protein per 100g, this is the highest-cocoa option in the Diablo chocolate range. Both Diabetes UK and leading UK dietitians consistently recommend high-cocoa dark chocolate as the sensible choice for diabetics who want genuine chocolate.
SKU: CHK-075-DKS-P15 | Claim: No Added Sugar | Portion: 25g
| Nutrient | Per 100g | Per Serving (25g) |
|---|---|---|
| Energy | 2125 kJ / 514 kcal | 531 kJ / 129 kcal |
| Fat | 43g | 11g |
| of which saturates | 27g | 6.7g |
| Carbohydrates | 26g | 6.5g |
| of which sugar | 1.1g | 0.5g |
| of which polyols | 20g | 5g |
| Protein | 10g | 2.5g |
| Salt | 0.06g | 0.01g |
Source: Verified COA data. No Added Sugar: contains no added sugars; naturally occurring sugars from cocoa mass.
Diablo NAS Chocolate Delights Box 115g
An assortment of no added sugar chocolates in a gift-ready box, making this the natural choice for Easter gifting. At 49.1 kcal and 4.9g total carbohydrates per 10g serving, it is a restrained and elegant option for building a diabetic-friendly Easter hamper or giving as a standalone gift to someone managing their sugar intake.
SKU: CHK-115-DLT-P6 | Claim: No Added Sugar | Portion: 10g
| Nutrient | Per 100g | Per Serving (10g) |
|---|---|---|
| Energy | 2042 kJ / 494 kcal | 203 kJ / 49 kcal |
| Fat | 37g | 3.6g |
| of which saturates | 26g | 2.4g |
| Carbohydrates | 49g | 4.9g |
| of which sugar | 9.1g | 0.8g |
| of which polyols | 37.6g | 3.9g |
| Protein | 5.26g | 0.54g |
| Salt | 0.19g | 0.02g |
Source: Verified COA data. No Added Sugar: contains no added sugars; naturally occurring sugars from cocoa and milk ingredients.
Diablo SF Chocolate Muffin 45g
A proper baked treat for Easter morning, and a genuinely rare category in the free-from world. The Diablo SF Chocolate Muffin contains 0g sugar per 100g, sweetened entirely with polyols. With a soft, moist crumb and 2.6g of fibre per muffin, it is a satisfying and festive addition to an Easter breakfast spread for diabetic family members.
SKU: CAK-045-CHK-P24 | Claim: Sugar Free | Portion: 45g (1 muffin)
| Nutrient | Per 100g | Per Muffin (45g) |
|---|---|---|
| Energy | 1615 kJ / 386 kcal | 727 kJ / 174 kcal |
| Fat | 21g | 9.5g |
| of which saturates | 10.3g | 4.6g |
| Trans Fat | 0g | 0g |
| Carbohydrates | 47.4g | 21.3g |
| of which sugar | 0g | 0g |
| of which polyols | 19g | 9g |
| Fibre | 5.7g | 2.6g |
| Protein | 6.5g | 2.9g |
| Salt | 0.73g | 0.33g |
| Cholesterol | 74.7mg | 33.6mg |
Source: Verified COA data. Sugar Free: contains 0g sugars per 100g.
Diablo Sugar Free Easter Products: Quick Comparison
| Product | Claim | Sugar / 100g | Polyols / 100g | Kcal / 100g | Best For |
|---|---|---|---|---|---|
| Diablo SF Dark Chocolate 85g | Sugar Free | 0.5g | 42g | 477 | Strictest SF control |
| Diablo SF Dark Chocolate and Hazelnuts 85g | Sugar Free | 0.4g | 38g | 498 | Strictest SF, with texture |
| Diablo NAS 80% Dark Chocolate 75g | No Added Sugar | 1.1g | 20g | 514 | Highest cocoa, lowest sugar |
| Diablo NAS Milk Chocolate 85g | No Added Sugar | 8.9g | 38g | 504 | Everyday treat, familiar flavour |
| Diablo NAS Chocolate Delights Box 115g | No Added Sugar | 9.1g | 37.6g | 494 | Easter gifting and hampers |
| Diablo SF Chocolate Muffin 45g | Sugar Free | 0g | 19g | 386 | Easter breakfast treat |
All data sourced from verified Certificate of Analysis (COA) documents. Sugar Free = 0.5g or less sugars per 100g. No Added Sugar = no sugars added during manufacture.
Practical Tips for a Diabetic-Friendly Easter
Choose the Right Label
SF for the strictest control. NAS for wider flavour options with naturally occurring sugars only. Always check the per-100g sugar and polyol figures rather than relying on front-of-pack claims alone.
Portion With Intention
Break off your portion before starting. A 20 to 30g serving is satisfying. Eating directly from a larger bar or box makes portion control significantly harder.
Time It Strategically
Eat your chocolate as a post-meal treat rather than fasted. Following protein, fibre, and vegetables, the blood glucose impact of any chocolate, even SF, is meaningfully reduced.
Spread It Over Days
Enjoying Easter chocolate over several days rather than in one sitting gives your body time between doses and avoids the compounding carbohydrate effect of large single-day consumption.
- Pair with protein or fat: A small handful of unsalted almonds or walnuts alongside your chocolate portion further slows glucose absorption. This is a widely recommended strategy from diabetes dietitians.
- Stay active: A brisk Easter walk or outdoor activity improves insulin sensitivity and helps the body process carbohydrates more efficiently. Physical activity after eating is one of the most effective tools available for blood glucose management.
- Count polyol carbohydrates if you are on insulin: Polyols contribute to total carbohydrate content even though they are only partially absorbed. Discuss with your diabetes care team how to factor them into your calculations for your specific regimen.
- Monitor your personal response: Individual glycaemic responses to specific foods vary considerably between people. If you use a continuous glucose monitor (CGM) or perform finger-prick tests, checking 90 to 120 minutes after eating chocolate gives you personalised data that is far more useful than any general guideline.
- Consider children with type 1 diabetes separately: Insulin dosing for children around polyol-sweetened products should always be discussed with a paediatric diabetes team. Do not apply adult carb-counting approaches directly without professional input.
A thoughtful diabetic-friendly Easter gift does not have to revolve around a single hollow egg. Consider combining: a Diablo SF Dark Chocolate 85g or Diablo NAS Chocolate Delights Box 115g as the main event, alongside a Diablo SF Chocolate Muffin 45g for Easter morning, and a pack of Diablo SF Gummy Bears 75g for a nostalgic sweet. All no added sugar. All made for people who refuse to miss out.
Shop Diablo Sugar Free Easter Favourites
Frequently Asked Questions
Yes, in moderation. Sugar free Easter eggs are sweetened with polyols (sugar alcohols) such as maltitol or isomalt, which have a substantially lower glycaemic index than sucrose. Maltitol, the most common polyol in Easter chocolate, has a GI of approximately 35 compared to 65 for regular sugar. This means a smaller and slower rise in blood glucose for an equivalent portion.
However, sugar free does not mean carbohydrate-free or calorie-free. Polyols still contribute to total carbohydrate intake and can raise blood glucose, particularly in large quantities. A sensible portion of 20 to 30g is generally well tolerated. People on insulin who carb-count should discuss how to factor polyol carbohydrates into their calculations with their diabetes care team.
Sugar Free (SF) means the product contains 0.5g or less of sugars per 100g under UK and EU labelling law. No sugar of any kind has been added during manufacture, and any remaining sugar content is negligible. No Added Sugar (NAS) means no sugar was added during manufacture, but the product may still contain naturally occurring sugars from cocoa solids, milk powder, or fruit. NAS products typically contain between 1g and 12g of sugar per 100g.
For the strictest blood sugar management, SF products offer the lower glycaemic impact. NAS products are still significantly better than conventional Easter chocolate and offer a wider flavour range.
Most commercially produced sugar free Easter chocolate uses maltitol, a polyol (sugar alcohol) derived by hydrogenating maltose from starch. Maltitol is favoured in chocolate manufacturing because it closely replicates the taste, texture, and mouthfeel of sugar. It has a glycaemic index of approximately 35, roughly half that of regular sugar.
Some specialist products use isomalt (GI 9) or erythritol (GI 0), which have a lower glycaemic impact than maltitol but can affect texture and taste differently. Always check the ingredient list to confirm which sweetener is used in any specific product.
Yes. Sugar free and no added sugar Easter chocolate contains roughly 450 to 520 kcal per 100g, a figure similar to conventional chocolate. Calories in chocolate come primarily from fat (cocoa butter) and cocoa solids, not just sugar. Replacing sugar with polyols does reduce caloric density slightly, since maltitol provides 2.1 kcal per gram versus 4.0 kcal per gram for sucrose, but the overall calorie count remains substantial.
Sugar free chocolate is the right choice for managing glycaemic impact, not for reducing calorie intake.
Sugar free Easter eggs can be suitable for people with type 1 diabetes, and one key advantage is the predictability and lower carbohydrate load per portion compared to conventional chocolate. A 14g serving of Diablo SF Dark Chocolate contains 6.6g total carbohydrates, with 5.8g of that from polyols. The effective glycaemic impact is lower than the total carbohydrate figure suggests.
That said, people with type 1 diabetes who use insulin-to-carbohydrate ratios for dosing should discuss how to account for polyol carbohydrates in their calculations with their diabetes care team, as polyol absorption varies between individuals. A PMC-indexed clinical study confirmed that both type 1 and type 2 diabetes participants showed a significantly lower blood glucose response from sugar-free dark chocolate compared to conventional dark chocolate.
Sugar free and no added sugar Easter chocolate is available from several sources in the UK. Specialist artisan chocolatiers such as Friars, Melt Chocolates, and The Pod Chocolates produce handmade SF Easter eggs. The Diablo Sugar Free range is available via diablosugarfree.com and through UK health food retailers and specialist online stores. Major supermarkets carry a limited free-from Easter range in their seasonal aisle, though availability varies by store.
Note that Diabetes UK advises against products marketed specifically as "diabetic chocolate" as a commercial claim, as this term has no legal basis in the UK and does not indicate any special benefit. Choose products that carry the clear SF or NAS labelling on the nutrition panel instead.
References and Sources
- Diabetes UK. How many people in the UK have diabetes? 2025 statistics. diabetes.org.uk
- Diabetes UK. One in Five Adults Now Live with Diabetes or Prediabetes in the UK. February 2025. diabetes.org.uk
- Diabetes UK. Enjoying a Healthier Easter. diabetes.org.uk
- Davison K. et al. (2022). Sugar-Free Dark Chocolate and Blood Glucose in Adults With Diabetes. PMC. PMC8832613
- Livesey G. (2003). Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews. PubMed 19087388
- Jayawardena R. et al. (2022). Suitability of sugar alcohols as antidiabetic supplements: A review. PMC. PMC9261844
- European Food Safety Authority. Scientific Opinion on the substantiation of health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose and polydextrose. EFSA Journal 2011.
- Calorie Control Council. Facts About Polyols: Maltitol. polyols.org
- GOV.UK Office for Health Improvement and Disparities. Diabetes profile: statistical commentary, March 2025. gov.uk
- Diablo Sugar Free. Verified Certificate of Analysis (COA) nutritional data, all products referenced. Internal reference.
Ready to Make Easter Sweeter, Not Spikier?
Explore the full Diablo Sugar Free range of chocolates, baked treats, cookies, and sweets. No added sugar. No maltitol in our SF range. No compromises on taste. Made for everyone who refuses to sit Easter out.
Shop Diablo Sugar FreeFree from added sugar. Full on flavour.