Cacao nibs — crushed, lightly roasted cacao beans. Nothing else. Crunchy, bitter and unsweetened, they are the closest thing there is to a chocolate chip with no sugar in it.
What they taste like
Intensely chocolatey and properly bitter, with a crunch closer to a coffee bean than a chocolate chip. There is a fruity note behind the bitterness.
They are not a chocolate chip substitute in the way people expect. A chocolate chip melts and sweetens. A nib stays crunchy and adds bitterness. If you swap them one for one into a cookie recipe you will notice — some people prefer it, many do not. Start with half.
How to use them
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Yogurt, porridge and smoothie bowls — the crunch is the point
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Trail mix — where the bitterness plays against dried fruit
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Baking — in brownies and cookies, ideally alongside chocolate chips rather than instead of them
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On top of ice cream — the temperature contrast works
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Blended into smoothies — a high-speed blender will break them down into a fleck
Ingredients and label
Cacao. The full nutrition panel and ingredient statement are printed on the bag.
Certifications
Non-GMO · Kosher · Vegan · Dairy Free · Gluten Free
Common questions
Is it certified organic?
No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date.
Are they sweet?
No, not at all. They are unsweetened cacao. If you are expecting chocolate, they will surprise you the first time.
What is the difference between nibs and cacao powder?
Same bean, different form. Nibs are crushed pieces and stay crunchy. Powder is ground fine and disappears into whatever it is mixed with.
Do they melt?
Not really. Cacao nibs hold their shape through baking, which is what makes them useful as a texture rather than a chocolate.
No one is perfect. Just have good balance.
