It’s still chocolatey and fudgy but made with whole-food ingredients you actually know: dates, peanuts, chickpeas, and dark chocolate. No refined sugar, no flour, no weird additives.

Here’s kikki compared to that famous (purple-pack) brownie:

• 7.6x more fiber (2 bites = same as an apple!)
• ~34% less sugar
• ~15% less fat
• 2x more protein

And this all while being a real treat.

kikki tastes like a brownie, just lighter. Fudgy, has a  little extra chew, and tiny pockets of dark chocolate that melt as you go. There’s a gentle roasted-peanut note, and it won’t sit heavy. But hey, don’t take our word for it, take a bite.

We don’t add white table sugar.

Our sweetness comes from dates and dark chocolate, which contains a little raw cane sugar.

Contains peanuts and soy (from miso, our not-so-secret ingredient).

Because some ingredients are made in facilities that handle other nuts, there may be traces of sesame or other nuts. If you have allergies, please check the label carefully.

Made without ingredients that contain gluten, but not certified gluten-free.

Our kitchen handles gluten, so cross contact is possible, even though unlikely. If you are coeliac or highly sensitive, your safety comes first, so please use caution.

Yes. No animals were involved in making our brownies. We make them with plants only so you can treat more and treat better. 🌱

Treat it like chocolate. Store in a cool, dry place out of sunlight.

In warm weather you can refrigerate it, then bring it to room temperature to enjoy the fudgy texture - but it is not required. The best before date is on the label.

P.S. If you see a light speckle after chilling, that is cocoa butter bloom and it is perfectly safe.

A touch of organic plant glycerin (from flaxseed) keeps the brownie soft. It also helps it stay fresh, so it’s ready when you are.

It started when Thao had a sugar craving and whipped up an emergency cake with chickpeas, kikkererwten in Dutch, from her cupboard. That is how kikki began.