Roasted tahini adds a roasted sesame depth that amplifies bold and fruity Maracaibo chocolate. Dark, intense, and hard to stop thinking about.

Dark, fudgy, and deceivingly vegan. Made with almond butter and coconut for a texture so rich, you won’t believe it’s plant-based. A total chocolate blackout.

The ultimate flex. Brown butter for nutty depth, spike it with savory miso, and hide a molten salted caramel core inside. Sweet, savory, and impossible to put down.

A bite of pure elegance. Velvety pistachio dough meets white chocolate chunks and the sharp zing of real raspberries. Rich, fruity, and practically glowing.

A soft, lightly salted vanilla cookie that gives way to a smooth strawberry cheesecake centre, with pockets of white chocolate and a sharp berry finish on top.

Comfort food, perfected. Chewy oats and roasted walnuts bring the crunch; huge chunks of 65% Maracaibo chocolate bring the luxury. Grandma’s recipe, but Swiss quality.

All the pleasure, none of the guilt. Vegan, gluten-free, and sugar-free. Sweetened naturally with dates and cranberries, it’s the healthy treat with no compromise.

Not your average cookie. Toasted buckwheat delivers a rustic crunch that cuts right through the creamy Swiss milk chocolate. Texture lovers, this is the one.

Sweet, nutty, salty, glorious chaos. Packed with peanut cream, caramel, roasted peanuts, and pretzel sticks, then crowned with 65% Maracaibo chocolate. It hits every craving at once.