Recipes and News
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 cac...
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, Trembla...
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 c...
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 Gl...
Rose Cardamom Buttermilk Donut
Our favorite recipe of the week comes from Alexander Roberts, a food stylist, trained pastry chef, and recipe developer based in Los Angeles. Alexander made classic buttermilk donuts with our single origin Tanzanian Cacao Powder and our Rose Cardamom bar (also made with Tanzanian cacao from Kokoa Kamili!). These donuts have a lush, floral, and ambrosial flavor profile. Ingredients: 1 ½ cup flour 2 tablespoons single origin Tanzanian Cacao Powder ⅔ cup brown sugar 1 ¼ teaspoon baking powde...