Why Everyone’s Talking About Figa: “Like Chocolate, But Better”

When the Food Network called Figa Foods 'Like chocolate, but better' they captured exactly what makes our bars so special. We craft our bars from cupuacu (coo-pu-ah-soo), a tropical superfruit from the Amazon and a close cousin plant of cacao. The result? a bar that tastes familiar yet completely new -- smooth, creamy, tropical and full of complex flavor.

The New York Times recently wrote about how major candy companies are swapping out cacao as climate change and supply issues reshape the chocolate industry. But at Figa Foods, we didn't start as a backup plan -- we started in the lush tropical forests of Brazil where cupuacu grows wild in harmony with cacao, bananas, acai and other fruits.

Cupuacu has been cherished in Brazil for generations. It's flesh is tangy and tropical like a pineapple banana hybrid and its seeds, like cacao beans can be turned into chocolate-like bars. We work directly with regenerative farms in Brazil that use agroforestry practices to restore biodiversity and farm in climate friendly ways. Each bar helps support a sustainable, resilient food system rooted in the forest's natural rythyms.