Cacao nibs is the cacao bean that’s been chopped and broken into very small pieces. These nibs contain high amounts of theobromine which has similar effects like caffeine. Nibs can be eaten as is or ground to a thick paste to be used in chocolates. I love adding cacao nibs to smoothies and desserts for a boost of rich slightly bitter chocolate flavor and crunch. Cacao nibs are always in my pantry due to their flavor and also the great source of magnesium they contain.
How to use | use in smoothies, desserts, truffles, raw truffles/balls, baking, muffins, cakes, breads, etc. I love sprinkling cacao nibs on top of Stripped Green Smoothie Bowls, or some of my favorite dessert recipes: Raw Chocolate Malt Brownies, Raw Chocolate Nib Brownie Bites.
Nutrient breakdown of CACAO NIBS | *per 1 ounce
Fats | 1 ounce of cacao nibs contains 13g fat
Fiber | 1 ounce of cacao nibs contains 9g fiber
Theobromine | acts as a mild stimulant
Anandamide | the “bliss” molecule known to give you that feel good feeling when eating chocolate
Where to purchase | health food stores, grocery stores, or online retailers (Healthworks, Nativas Naturals).
Tips and tricks | I typically store raw cacao nibs in an airtight mason jar to keep them fresh (if you buy in bulk, I recommend freezing the extra).