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Chocolate Chai Pudding Pie (V & GF)

Chocolate Chai Pudding Pie (V & GF)

This holiday pie is inspired by a favorite: the chai latte. This is an easy, vegan, no-bake pie that’s halfway between a chocolate pudding and a cheesecake, with all the coziness of a warm latte. As a base, we used Willa’s Kitchen Dark Chocolate Oat Milk, which is made with our very own Peruvian cacao powder. Dark chocolate, oat milk, warming chai spices, and rich maple syrup come together to create a creamy, dreamy pudding pie filling. We pair this filling with our gluten free buckwheat cacao pie crust for an earthy balance that plays well with the spices. A white...

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Chocolate Pie Crust

Chocolate Pie Crust

We’ve been in love with Knead Love, a small one-woman bakery based in Brooklyn, for some time now. Owner and baker Sarah Magid specializes in what she calls “gluten-free, nutrient-dense and high-vibe baking,” focusing on the pillars of good bread and baked goods: time, care, and fresh ingredients. Her dedication to all three runs deep, but particularly when it comes to sourcing. A large portion of her ingredients can be found at the NYC Greenmarkets, like Roxbury Mountain Maple Syrup, Tremblay Apiaries honey, Maine Grains Oats, and Farmer Ground flour. It’s the kind of care we put into our own chocolate,...

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Cranberry Sage Slab Pie

Cranberry Sage Slab Pie

This slab pie is a reimagining of one of our favorite holiday bars we’ve made in the past, Cranberry Sage Pie—a harmony of familiar holiday flavors come together to create this stunner of a pie. This pie has cranberries, fresh sage, nutmeg, crystalized ginger, orange, and, of course, cacao. It's the marbled cacao pie base and checkered lattice topping that makes this pie truly one of a kind. Our fruity Tanzanian Cacao Powder is the perfect complement to the tangy, spiced, just-sweet-enough cranberry filling. This pie is a celebration of togetherness as well as a celebration of the flavors of...

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Strawberry Basil Cacao Cookies

Strawberry Basil Cacao Cookies

It’s officially strawberry season here in NYC, and basil isn’t far behind. We love this time of year. Our local farmers markets are abundant with tender greens, crisp spring vegetables, and the harvest season’s first fruit. To celebrate this season’s first strawberries, we’ve come up with the perfect cookie to compliment the beginning of the season’s bounty: the Strawberry Basil Cacao Cookie. This cookie was inspired by an old First Nibs favorite, Strawberry Basil and Eric Kim's Cranberry Glazed Cookie for The Kitchn (itself loosely adapted from Nigella Lawson’s “Chewy Almond Macaroons”). It’s a veganized, chocolate-ized, summer-ized version, but the chewy texture...

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