NibMor
A conversation over seed sprouting is the icebreaker that brought together Heather Kenzie and Jennifer Love, former students at the Institute for Integrative Nutrition in New York City. Eventually, their mutual passion for cacao led to the creation of NibMor, a line of raw chocolate bars. These textural beauties, including one with crunchy cacao nibs, another flaunting lightly toasted brown rice—are made only through a cold process and never heated above 118 degrees to preserve anti-oxidant power. nibmor.com
Nicobella
Nichole Dandrea, nutritionist, registered dietician, and yoga instructor, always envisioned dark chocolate truffles with a ganache center made from healthy ingredients instead of the typical cream and sugar-laden blend. Her idea blossomed into Nicobella vegan organic truffles filled with the likes of creamy blueberry almond, pumpkin chai, and ginger green tea, and enrobed in 70 percent dark chocolate from organic and Fair Trade favorite, Theo, in Seattle. A great on-the-go snack: 2-ounce bags of Nicobella’s Coco-Nut Munch, clusters of chocolate roasted almonds and shredded coconut. www.purelyplanted.com