We've spent years looking for the perfect cacao nibs for you! We've now found it! These cacao nibs are from Peru, are fermented for a short time, and are dried at a very low temperature. The cacao nibs have the lowest microbe count we've seen, and are so chocolatey-tasting that you'll love eating them just on their own.
We only ever use criollo beans. Criollo beans are recognised as the best beans in the world for flavour, consistency and nutrients.
What are Cacao Beans?
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money.
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.” As we approach 2012, and the patriarchal systems are crumbling, we decided to rename it "Cacao, food of the goddess".
Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Our cacao beans contain around 40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity.
Raw cacao is contains hundreds of chemicals, is high in magnesium, iron, chromium, tryptophan, and antioxidants. It also contains PEA and anandamide.
Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). In February 2008, Dr Gabriel Cousens discovered in clinical tests on healthy people that cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr Cousens found that cacao has less of an effect on blood sugar than nearly any other food.
Cacao Nibs Suggested Uses
- Try eating them straight, one at a time. Chew it thoroughly and experience the taste extravaganza of raw chocolate.
- Add to coconut-based or fruit-based smoothies to enhance the flavor.
- Add a drip of agave nectar or honey or another sweetening agent to the raw cacao bean and chew!
- Freeze cacao beans with sweeteners (agave nectar or honey are fantastic). Eat cold.
- Blend cacao beans into herbal teas with the Peruvian superfood maca.
- Crush cacao beans with a mortar and pestle and add to raw ice creams for the best chocolate chips in the world.
- Create a raw chocolate bar! Blend the following raw ingredients together: cacao beans, agave nectar, carob powder, maca, coconut oil, angstrom calcium, and cashews. Pour into a mould and freeze.
Cacao Nibs Recipe
Cacao Nibs Facts
- Cacao is remarkably rich in sulfur and magnesium. Cacao seems to be the number one source of magnesium of any food. This is probably the primary reason women crave chocolate during their period. Magnesium is associated with balanced brain chemistry, strong bones, and happiness. Magnesium is the most deficient major mineral on the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium!
- “Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.” - David Wolfe, co-author of Naked Chocolate: The Astonishing Truth About The World’s Greatest Food.
- Cacao is high in the beauty mineral sulphur. Sulfur is associated with strong nails, hair, beautiful, shiny skin, and a clean liver and pancreas.
Cacao Nibs Nutritional information
We’ve worked really hard to find good raw cacao beans of a consistent nature to bring to the UK wholefood market. These beans do not have a microbe count, and we’ve performed experiments to prove this to ourselves. We were selling the same variety as Nature’s First Law in the USA for a long time, but we couldn’t bring them to the UK in sufficient quantities or at the right price. It took us several months to find a variety that we consider is as good and as clean as their nibs. Now we’ve found them, we’re very happy to share them with you. Our nibs are raw, organically certified, and handled with love all the way from the growers through us and to your customers.
Certificate of analysis
We receive a certificate of analysis with every batch from our organic cacao growers. This covers all our cacao products: liquor, nibs, powder, beans and butter. It says many things, yet the most interesting part is the microbiological analysis. This is the bit that shows to us our chocolate products are safe for human consumption without being cooked. Staphylococus aureus, pseudomonas, aeruginoses, escherichila coli and salmonella are all tested as 100% absent from all our raw chocolate products.
A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.
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