Where they stood
In early 2009, Jennifer Love and Heather K. Terry were classmates at the Institute for Integrative Nutrition in New York City. Heather was an understudy on Broadway. Jennifer was looking for what came next.
That February, Jennifer invited Heather to a raw chocolate party, a room full of the people reinventing chocolate at the time. Heather went home and started making her own. She brought the first batches to fellow actors in her Broadway show, and then she asked Jennifer to taste them.
Jennifer tasted, looked up, and asked one question.
“Are you thinking about doing this?”
“Yes. Will you do it with me?”
What they built
They shared a conviction. Food needed a revolution, but you cannot take the pleasure out of eating. Health that feels like punishment does not last. Enjoyment, held consciously and in moderation, does.
So they named the company for the idea itself: Nibble More. NibMor, for short.
Jennifer stepped in as co-founder and CEO. She led every sale and every round of fundraising, and built the business around the recipe. Heather became COO and ran production. They began, as Heather once put it, as “two chicks in a kitchen making chocolate.”
Every choice carried the conviction. They made chocolate with no refined sugar. They went to the farms and met the farmers where the cacao and other ingredients grew. They chose, one by one, to be certified organic, fair trade, Rainforest Alliance, non-GMO, vegan, gluten free, and kosher, so that what was good for the person eating it was good for the people and the land that grew it. And they went to Washington, DC and successfully advocated for policy change at USDA with its organic standards.
Then the shelves multiplied: Whole Foods, Costco, Wegmans, Virgin, Amazon, and hundreds more. The Wall Street Journal told their story in 2012. Small Business Digest put Jennifer on its cover. CB Insights named NibMor one of the food and beverage brands of the future.
In under five years, a recipe made in a kitchen became a national brand.
In October 2014, at the height of it, Jennifer stepped away to begin the work that would become LivWeal®. NibMor kept growing. Fifteen years after that chocolate party, a family fund bought the company.
What stands now
In March 2025, NibMor was on display at the California Academy of Sciences in San Francisco, featured alongside TCHO under a display about sustainability. It stood as an example of what it looks like to choose, on purpose, how something is grown, made, and shared.
A chocolate born at a party now sits in a museum of science. And the idea beneath it became Jennifer’s life’s work: enjoy your life, and live it on purpose. Long before it had a name, this was LivWeal’s first Legacy in Motion.
In their words
“I have had the pleasure of building NibMor with Jennifer Love from the ground up. Jennifer was able to motivate me out of fear and out of the idea of a business like NibMor being ‘impossible’. When we came together as partners, she was incredibly patient with me (I didn’t come from a business background), and rather than schooling me, she empowered me with her infectious ‘can do’ attitude. We’ve scaled mountains large and small with that attitude! She is wildly passionate. I feel blessed to have been working with this bad ass lady!”
Heather K. Terry, Co-founder, NibMor; Founder and CEO, GoodSam Foods
If you or someone you know is standing where Jennifer and Heather stood, holding an idea worth building, we would be glad to talk with them.
If someone you advise is standing here, we would be glad to talk with you first.
