- — Kosher, Raw and Vegan
- — Unsweetened
- — Very low in Cholesterol and Sodium
- — Good source of Magnesium, Copper, Dietary Fiber, Manganese, Calcium, and Iron
Happy Beans to a Healthy Heart & Teeth-Raw Cacao Nibs
Although dark chocolate with 70% or higher raw cocoa is a superfood, the cacao nibs blows it out of the water! However, do keep in mind, all depends on how it’s processed once the beans collected (yes, cocoa is a bean) from the Theobroma cacao tree.
Benefits of Raw Cacao Nibs that you can’t ignore
Your body is healthy on a cellular level – Raw Cacao nibs have more antioxidants than other superfoods. Cacao nibs contain flavonoids, they are anti-inflammatory that protects the heart and the arteries in your heart and brain, and they fight damage to our cells done by free radicals.
Be Happy – Cacao nibs induce the brain to release serotonin.
They also contain an amino acid often referred to as the “bliss molecule” – anandamide, and the natural monoamine alkaloid. It stimulates the release of endorphins and other “happy hormones” such as dopamine, which uplift mood and stabilize it, including during the menstrual cycle.
Prevent Cavities – The crystalline extract found in cacao nibs strengthens tooth enamel and is even more effective than fluoride.
Unbelievable amounts of Fiber – There’re 9 grams in just a one-ounce serving of crushed cacao nibs! While it stimulates bowels and digestive enzymes, fiber is also essential to keep your blood pressure at a healthy level and blood glucose levels stable.
Its Time to Taste Raw Cacao Nibs
The secret to tastier cacao nibs is simple, toast them on the stove in a dry skillet over medium heat. Keep a close eye on the nibs until they have taken on a little color and emit a warm, toasty aroma! Raw, unprocessed cacao nibs are crunchy, extra-bitter, and fruity. Since we’re used to sweet chocolate, even the darkest dark chocolate has amounts of sugar to balance it out; cacao nibs might come across as a bit of a shock.
You can’t go wrong with using toasted cacao nibs as a topping for ice cream or mixing them into cookie dough, and that’s just a beginning.
Make your breakfast fabulous, sprinkle the cacao nibs over oatmeal, add it to granola, mix it in yogurt, or blend it into a smoothie to give it a little texture.
And let’s not forget piquant dishes; cacao nibs have no added sugar and bring a delicious, slightly smoky depth to meat dishes.
You can’t melt cacao nibs any more than coffee beans, for example. However, to liquefy cacao nibs, grind them, so they break down into a mixture of fat and solids. The longer you grind them, the more they’ll resemble melted chocolate.