Did you know that cacao is said to enhance the brain’s production of serotonin and dopamine? While they may seem like an anomaly, health-conscious wine-professionals-turned-bean-to-bar-artisans David Mejia and Sandra Bedoya of Nibble are part of a handful of clever folks to recognize the health benefits of cacao as well as the myriad nuances in both chocolate and wine production. Out of respect for their process of using only single-origin cacao and organic sugar to preserve natural deliciousness, we made a straight, unadulterated vegan base using Nibble chocolate, coconut cream, and fleur de sel. Pure. Deliberate. Dare we say healthy?