Ancient Superfoods

Making our chocolates in Peru not only provides us with exceptional cacao, but ancient superfoods like Quinoa and Kiwicha (amaranth).


Locally sourcing our ingredients increases the standard of living of the small farmers with whom we work. We go beyond just buying cacao beans.

dark chocolate and quinoa

We take puffed quinoa and mix it with dark chocolate to provide a different kind of crunch. A heartier texture than puffed rice, our gluten-free bar will keep your energy up through the day.


Quinoa, keen-wa, is the disk shaped seed of a flower that grows in the Andes mountains of Peru. It is a pseudo grain that is considered a superfood because it contains all the essential amino acids that make up what is a complete protein.

In the Inca empire, quinoa was revered as a gift from the gods and was known as chisaya mama (mother of all grains) and has been enjoyed in Peru for over 6,000 years.

Quinoa is also gluten free and easily digested.

Organic Dark Chocolate and Kiwicha

We toast select kiwicha grains and mix them with our dark chocolate. Kiwicha gives a light crunch to our bars.


A true energy bar, our kiwicha and dark chocolate combination gives you the health benefits of dark chocolate with a complete protein cereal. Keeping the cacao close to its natural state preserves its health benefits, the flavors and the aromas that set great chocolate apart from the rest.


Kiwicha (also known as amaranth) is closely related to quinoa but packs a little more protein and is half the size.  Like its bigger cousin, kiwicha is another gluten-free superfood packed with vitamins and minerals.