I’m not sure Sylvester Graham would be happy with the addition of chocolate to his namesake cracker, but these chocolate graham crackers are wonderful nevertheless. Graham was a 19 ^th-century Presbyterian minister who believed in vegetarianism, fresh air, fruits, vegetables and whole wheat for a healthy constitution. He was one of the early proponents of health food and invented graham bread. It was made with his special blend of whole-wheat flour and without the chemicals and bleaches that had become popular at the time.

Graham flour is a coarse-grained whole-wheat meal and can be found in specialty and health food stores. It makes a graham cracker with a lovely texture and subtle nutty flavor, but regular whole-wheat flour makes a decent substitute if you can’t find it. With plenty of molasses, cinnamon and cocoa, these crackers are a satisfying anytime snack, best served with a cold glass of milk or a swipe of peanut butter. And if you’re worried about old Sylvester Graham rolling over in his grave at these indulgences, you can use coconut oil in place of the butter for a tasty vegan version.

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. Her second book, Gluten Free for Good (Clarkson Potter), comes out in August 2016. She blogs about dessert at Love, Cake.