Cacao Nib

Destined to be your go-to chocolate pie recipe for any and all occasions.

And what's a nib, anyway?

Testing these healthy candies was hard, but we stepped up.

You can eat pretty much every part of this crazy-good-for-you plant.

Jenelle Manzi's a New York City Ballet veteran with a killer recipe for matcha squares.

For a more caramel-y depth of flavor, toast the coconut flakes first.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Dates get even more Middle Eastern, dunked in tahini.

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.