Chocolate in yogurt? Absolutely, says Turner, if you use cacao nibs. These crunchy bits are actually fermented pieces of cacao beans – also used to make chocolate – and have a subtle dark-chocolate flavor. But unlike highly trumped dark chocolate, "these are a true superfood," says Turner. Cacao nibs have more antioxidants than even the darkest chocolate, which loses potency during processing, and contain no sugar. Turner likes nibs in yogurt and oatmeal because they add a hefty crunch, along with 9 grams fiber and 4 grams protein per ounce. Find them at a natural food store or order online [$6; navitasnaturals.com].
Photograph by Michael Pirrocco
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