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Oats are a whole grain known for their high fiber content and ability to support heart health. Being gluten-free makes them suitable for those with celiac disease or gluten sensitivity. They provide a good source of vitamins, minerals, and antioxidants.

Dark chocolate is rich in antioxidants and can provide cardiovascular benefits. The presence of cocoa solids contributes to its health benefits. It is a better choice compared to milk chocolate due to lower sugar content and higher cocoa concentration.

Palm oil is a highly saturated fat that can contribute to heart disease if consumed in excess. It is often criticized for its environmental impact due to deforestation. However, it is stable at high temperatures, making it a common choice in processed foods.

Coconut flakes add texture and flavor but are not a significant source of nutrients. They contain medium-chain triglycerides (MCTs) which may offer some metabolic benefits. However, they are often used in small quantities in recipes.

Sorghum flour is a gluten-free flour alternative that provides a source of fiber and protein. It is less processed than refined flours, retaining more nutrients. However, it lacks the elasticity of gluten-containing flours, affecting texture.

Tapioca flour is a gluten-free starch used to improve texture and moisture in baked goods. It is highly processed and primarily provides carbohydrates. It lacks significant nutritional benefits beyond its functional use in recipes.

Potato starch is used as a thickening agent and to improve texture in gluten-free baking. It is a refined carbohydrate with minimal nutritional value. It is often used in small quantities to achieve desired consistency.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.