THEY’RE TOTALLY NUTS

Sick of almonds? Bored by flax? Try pili, health freaks’ nutty new darling.

“[The pili nut] seems like a nutritional powerhouse,” says registered dietitian Maya Feller of the snack, which is native to Southeast Asia and northern Australia, where pili trees grow in rich volcanic soil. “It has a full amino acid profile, which means it’s a fantastic source of protein for strict vegetarians and vegans.”

She notes that pili — pronounced pee-lee — nuts also score points for taste, and turn “a little bit creamy” when heated. Vogue.com, in a primer on pili, compared it to “a plant-based foie gras.” Ooh la la . . .

The nuts on their own can be tough to track down in the US — find them online or at chichi Soho spot Clover Grocery (259 Sixth Ave.; 212-2555383) — but they’re newly available in yogurt form at local Whole Foods stores.

Lavva yogurt is made with pili, plantains, coconuts and cassava for a vegan version of the fermented food. At $2.69 per single-serve cup, it’s far more costly than yogurt made with milk but about the same as other dairy alternatives. Is it worth it? “I don’t think that it’s going to save your life,” says Feller, but for those looking for something new, pili nuts could be worth the splurge.

“We’ve all been eating the same nuts for so long,” she says. “I think people are really on the hunt for something out of the ordinary.”