Cacao Nibs - Raw, Unsweetened, Kosher, Vegan, Keto and Paleo Friendly, Cacao BIts for Chocolate, Sirtfood, Bulk - by Food to Live

They've proclaimed as a superfood loaded with more antioxidants than dark chocolate. You've probably seen them all over the Internet dressing up smoothie bowls. You might think raw cacao nibs taste like cocoa because, well, it's in the name.


But what exactly are cacao nibs?

Think of them as unprocessed chocolate, you know, and love. The beans are shelled, dried, and ground up into the crunchy, bitter bits known as cacao nibs.

Raw Cacao nibs are crisp but delicate, if you're new to the nib, why not start by sprinkling some crushed Cacao nibs over baked goods like brownies, right before they go in the oven. If you enjoy it, try mixing Cacao nibs to your chocolate chip cookies, banana bread, or granola as a stand-in for dark chocolate chips.

There's a reason cacao beans go well with smoothie bowls: they make a fantastic crunchy topping for creamy and delicate bases. Top your bowl of morning oatmeal, ice cream, yogurt, or even fruit salad.

Fun Ways to Use Raw Cacao Nibs

Think Chocolate Liquor

Grounded, liquefied cacao nibs referred to as "chocolate liquor" is a base for the finished chocolate. If you wish to make chocolate from your nibs, grind the chocolate liquor for at least half an hour and then add sugar. It will allow the cacao flavor time to develop. Once the sugar added, grind chocolate in a melanger for 12 to 36 hours (yes, hours), depends on the level of smoothness you prefer.

You can grind cacao nibs in a blender if you don't have a melanger, although they won't become 100% creamy.

Ways to Use Chocolate Liquor

You can add your homemade chocolate liquor into finished sweetened chocolate, use it in piquant sauces such as mole. If you didn't get it 100% smooth, don't worry, the grittiness can add an exciting texture to your sauce, think of whole cacao nibs that add a touch to cookies and muffins.

Chocolate liquor is excellent to make hot chocolate.