Sneak a Peek of the Best New Desserts to Come Out in 2016

Ice cream really doesn't get any better than Jeni's Splendid. Newest to the flavor lineup is Black & White Cookies, and it is beyond good (spoiler: the housemade cookies make it way more delicious than any cookies and cream you've tried).

Think you can't have quinoa for dessert? This supertasty Quinoa Crunch Dark Chocolate bar from Theo will convince you otherwise — it's like a grown-up version of a Nestlé Crunch bar.

A San Francisco staple, Clairesquares is known for some of the best handcrafted sweets, and these new Jammy Jacks (a crunchy oatmeal bar with a juicy raspberry filling) don't disappoint. Would it be OK to have it for breakfast?

We saw a ton of bean-to-bar chocolates, but Dick Taylor's is a must for anyone seriously cacao crazed. The California company prides itself in being as delicious as it is aesthetically pleasing, and this limited-release Bolivia bar is almost too pretty to eat.

CC Made is known for its decadent homemade caramels, but the company's new popcorn stole the show this year. With a sweet caramel coating and the perfect amount of crushed candy cane bits throughout, it's an addictive snack you won't be able to stop eating.

Newest to the product lineup of Navitas Naturals superfood snacks are cacao coconut chips: healthy clusters of organic coconut, cacao powder, vanilla extract, cocoa powder, coconut nectar, and sea salt. They are like healthy chocolate-covered chips.

Raaka makes virgin chocolate, aka chocolate made with unroasted cacao beans, and the method really lets the natural flavors come through. Pick up the pink sea salt dark chocolate for the perfect sweet and salty bite to end any meal.

Matcha lovers, this dessert is for you. Mikawaya's new flavor of mochi ice cream amps up the flavors of the ground Japanese green tea for an irresistible frozen treat.

K'ul's name comes from the Mayan word for energy, and that’s exactly what the company’s artisan bars provide — a natural source of energy from pure dark chocolate.