Raw Cacao Nibs

  • Organic Raw Cacao Nibs
1 kg
$24.99
  • Buy 4 or more and get each item for $23.74 and save 5%
250 g
In Stores

At PRANA, we take chocolate in all its forms very seriously. We source the best organically-grown cacao beans from the tropical fringe areas of the Andes Mountains and the Amazonian basin, working with Peruvian farming communities who cultivate them in a sustainable, ecological manner.

Our organic cacao nibs are made from sundried cacao beans that have been peeled and broken up into nibs for the authentic flavour of pure chocolate. These nibs are one of nature's most fantastic foods: they are one of the best sources of magnesium and are one of the highest source of antioxidants. On top of all that, they are also a great source of dietary fibre and potassium. They are truly raw, with no artificial additives, flavours, sweeteners, perservatives or fillers.

The Incas, Aztecs and Mayans regarded cacao as a culinary treasure, a sacred plant and a valued form of currency. Flavored with spices, the beans were traditionally ground into a paste to make chocolate dishes and ceremonial drinks. Its outstanding nutritional profile and unique flavor granted its name cacao (Theobroma cacao) which literally means “Food of the Gods”. 

Information

General Information

Nutrition & Benefits

Ingredients

Organic raw cacao nibs. May contain sesame, nuts and soy.

Health Facts

Organic Raw Cacao Nibs Nutrition Facts

History

The history of chocolate begins in Mesoamerica. Chocolate, the fermented, roasted, and ground beans, can be traced to the Mokaya and other pre-Olmec people, with evidence of cacao beverages dating back to 1900 BC.

Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".

The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Aztecs and Mayas. By contrast, they never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate creating the modern chocolate bar.

Culinary Uses

Cacao nibs are a tasty snack right out of the bag and a great way to give bright pops of cacao flavour to your smoothies, oatmeals, puddings, baked goods, cookies, trail mixes and ice cream.

Looking for more inspiration? Try these recipes:

Black bean cookies with cacao nibs and pecans
Vegan, gluten-free brownies with pecans and cacao nibs
Overnight oatmeal with ProactivChia, banana and cacao nibs

Preservation

Can be preserved in a cool, dry cupboard protected from light and humidity.

Origin

Peru

Did You Know?

Eating chocolate procures the same feeling of well-being and happiness as being in love. It is scientifically proven to have effects on serotonin and dopamine levels in the brain, and contains phenylethylamine, also known as the “love compound”. All the more reason to eat it often!
Reviews

Reviews

The cacao nibs are fantastic - no comparison! Written By: Manfred
We grind up the nibs and add them to our home-made honey spread along with cinnamon, ginger, and shredded coconut. The nibs add a nice chocolate taste!
Cacao nibs are versatile! Written By: Jessica
I LOVE cacao nibs! I regularly add them to oatmeal and smoothies, use them in baking in place of chocolate chips, and sometimes just eat them as a snack. Keep in mind that these are unsweetened, so they have an intense cacao flavour - if you like that, then you'll love these nibs! Stock up - these are a good value :)
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