The Nib

Triple-Chocolate No-Bake Cheesecake

Triple Chocolate No-Bake Cheesecake, need we say more? Take full advantage of berry season without even turning the oven on with this low-effort & high-impact recipe using THREE kinds of our ch...

It's Been A Long Time, But We're Raising Our Prices

It's been a long time, but we're raising our prices. We appreciate that this is a big announcement and we welcome your feedback, questions or concerns.

Raspberry Pomegranate Cocoa Nib Smoothie

We combined a handful of our crunchy, antioxidant-packed Roasted Cocoa Nibs with frozen raspberries, pomegranate juice and oat milk, then blended for a simple & refreshing smoothie. Top with a ...

Vanilla Bean Coconut Ice Cream with Chocolate Covered S'more Bites

Have you tried our new Chocolate Covered S’more Bites? Here’s our current favorite way to enjoy them: chopped & sprinkled as a topping on ice cream. A perfect way to celebrate National Ice Crea...

Iced Cocoa Nib Toddy with Lime

Keep cool & try the smoothest, most refreshing cocoa-infused drink ever: an Iced Nib Toddy with Lime. Steep our Roasted Cocoa Nibs just like you would for a cold brew recipe & mix that conc...

Chilled Sipping Chocolate

Like drinking a (chilled) chocolate bar. A refreshing summer awaits, just add good chocolate! Specifically, a tin of our decadent single origin Sipping Chocolate.

Iced Hot Chocolate

The perfect from-scratch iced hot chocolate is just 3 pantry ingredients and 10 minutes away. Adapted slightly from Paris Sweets (Clarkson Potter, 2002).

Cocoa Nib Iced Coffee

Xocolatl/Choffy/Shell Tea/Cacao Coffee, whatever you like to call it, you can make your own cocoa brew using our single origin Roasted Cocoa Nibs! 

Hot Chocolate, Two Ways

"What makes [Askinosie] cocoa powder amazing is that it has fat, it has texture, it has aroma, it has character. It in no way resembles the dead, dull remains of the cocoa bean that we find so comm...

Hot Cocoa, Tailored

"For the cocoa, I use Askinosie. I sweeten it with rapadura, an unrefined sugar, and add vanilla and a pinch of salt. Try the technique of making a paste with the cocoa and a little cold milk, then...