• English
  • Mon-Fri 9AM-5:30PM EST
  • Free Fast Shipping on USA Orders Over $75
  • (888) 963-6637
  • Contact Us
  • 0

    Your Bag

    You have no items in your shopping cart.

Cacao Nibs - Organic

Pay Now

$13.99

As low as

Pay at your own pace. Just enter a few pieces of information for a real-time decision. When you buy with Affirm, you always know exactly what you’ll owe and when you’ll be done paying. There are no hidden fees—not even late fees.

Weight


About Product

  • Our Certified Organic Raw Cacao Nibs are the original chocolate chip.
  • While removing the shell of a cacao bean, the bean can break into small pieces called nibs.
  • With all the nutritional benefits of whole cacao beans, our Cacao Nibs are an easy and versatile on-the-go snack... More Info

Cacao, 'the food of the gods' has been used for centuries to boost energy and enhance mood. With over 300 identifiable chemical compounds, cacao remains one of the most complex and pleasurable foods on the planet. Cacao contains anandamide,arginine, phenethylamine, and tryptophan. By raising the neurotransmitters in our brain, cacao promotes an overall feeling of well being. In essence, chocolate makes you happy!

What's the Difference between Cacao and Cocoa? The official name of the chocolate tree is Theobroma Cacao. Some experts believe that over time the word "cacao" became Anglicized, and most likely through common error people started calling it "cocoa". Now, with the rebirth of old-style, artisanal chocolate there is a movement to reclaim the beans rightful name: cacao (pronounced Ka-Kow). Today, the two words are often used interchangeably.

Our Cacao nibs are cultivated using only the best in sustainable organic farming practices on small, family-owned farms as opposed to large hybrid cacao farms. It is our goal to provide Cacao nibs that are superior in flavor, aroma, and health benefits.

Organic Cacao nibs are a source of the mineral magnesium, essential for supporting heart health, supporting strong bones and healthy blood pressure levels. Cacao beans also contain one of the highest levels of antioxidants on the planet, exceeding that of red wine, green tea, and many other exotic fruits and vegetables. Recent scientific studies have shown that cacao may support healthy blood flow to the heart, brain, and other organs and while having protective effects against heart issues. It has also been shown to be helpful in supporting healthy blood glucose levels. Research from Germany also suggests that the flavanols in cacao may support youthful, beautiful skin. Plus cacao is a source of sulfur that supports healthy skin, nails, and hair.

Our Cacao nibs are truly healthy chocolate. Enjoy them on their own as a crunchy, flavorful snack. Add them to ice cream or fruit smoothies. Mix them with nuts, bananas, and dates to create your own trail mix. Or try sweetening them with our organic agave nectar for a sweet, healthy treat. Turn your cravings for chocolate into super nutrition by reconnecting with the power of real chocolate. Try our Organic Cacao Nibs today!

Cacao and dark chocolate have been shown to have excellent antioxidant levels exceeding red wine, green tea, and other exotic fruits and vegetables. ORAC (Oxygen Radical Absorbance Capacity) values of dark chocolate (13,120 per 100 grams) exceed those of prunes (5,700), blueberries (2,400), strawberries (1,540) and spinach (1,260). But adding milk to chocolate does not help, in fact, it seems to block the activity of the phytochemicals responsible for the powerful antioxidant capacity of cacao.

Some possible traditional uses of Raw Organic Cacao Nibs may include:

  • May contain mood supportive properties
  • May support the dilation of healthy blood vessels
  • May support healthy cellular functioning
  • Possibly a super powerful antioxidant
  • May support a healthy cardiovascular system
  • May support a healthy inflammation response
  • May support active digestion
  • May encourage healthy kidney & bowel function
  • May support the formation of healthy skin
  • May support a vital cardiovascular system
  • Possibly acts as a strong stress reliever
  • May aid in the relaxation of muscles
  • May support the building and maintenance of strong bones & teeth
  • May contain more magnesium than any other food
  • May support healthy blood glucose levels
  • May reduce free radicals in the body
  • May help with breast milk production
  • May support healthy lipid levels
  • Possibly shown to improve endothelial function in overweight adults
  • May support healthy blood pressure
  • May promote an overall feeling of well-being
  • May help to maintain youthful skin, hair & nails
  • May help athletes to recover from the oxidative stress of strenuous activities
  • Natural source of anandamide, phenylethylamine, arginine & 300 other natural compounds

 

Constituents of Cacao Nibs include:

  • Minerals: Magnesium, Calcium, Iron, Phosphorus, Potassium, Zinc, Sulfur
  • Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin A (IU), Vitamin E, Vitamin K
  • Amino Acids: Tryptophan
  • Phytochemicals: Flavonoids, PEA (phenylethylamine), Anandamide, Theobromine, Caffeine, Resveratrol
  • Essential Fatty Acids: Oleic Acid

 

Suggested Use: Eat a small handful of Cacao nibs alone or sweeten with Agave Nectar. Add to ice cream or your favorite smoothie.

Mixing suggestion: To increase flavor and nutritional profile combine with our organic Cashews, Coconut Palm sugar, and coconut oil to make a crunchy snack.

Botanical Name: Theobroma Cacao.

Other Names: Cocoa, Chocolate Tree, Koko, Kakaobaum, Kakaw, Kakao.

Parts Used: Cacao Beans.

Ingredients: Raw Organic Cacao Nibs.

Origin: Grown and harvested in Peru. Packaged with care in Florida, USA.

Certifications: Certified USDA Organic.

How to Maintain Optimum Freshness:

 

  • Our Cacao Nibs are packaged in airtight stand-up, resealable foil pouches for optimum freshness.
  • Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency.
  • Keep your Cacao Nibs in a cool, dark, dry place.
  • This product is 100% natural and minimally processed
  • Taste, smell, texture, and color may vary from batch to batch. Go here to learn why our products may naturally vary.

 

The Important Protections we take to Bring you Safe & Nutritious Superfoods:

Please go here to discover the important steps we take to deliver fresh, quality nutrition.

 

Bulk Quantities?

Need to order a large of our products? We’d be happy to help! Please contact our Bulk department to discuss the details.

California Residents: Click to view California Proposition 65WARNING.

Sources & References

1. Cacao as fruit of cacao tree

2. Pharmacognosy and Health Benefits of Cocoa Seeds, Cocoa Powder (Chocolate)

3. Zipperer, Paul (1902). "white+cacao" The manufacture of chocolate and other cacao preparations (2 ed.). Berlin: Verlag von M. Krayn. p. 14.

4. http://www.freepatentsonline.com/5395635.pdf

5. Ann Bingham; Jeremy Roberts (2010). South and Meso-American Mythology A to Z. Infobase Publishing. p. 19. ISBN 978-1-4381-2958-7.

6. "Chocolate Facts". 2005-06-11. Retrieved 2007-11-12.

7. Sorting Out Chocolate - Fine Cooking Article

8. "Cacao Vs. Cocoa: Updating Your Chocolate Vocabulary". Retrieved 2007-11-12.

9. http://www.thenibble.com/reviews/main/chocolate/the-history-of-chocolate.asp

10. Da­az del Castillo, Bernal (2005) [1632]. Historia verdadera de la conquista de la Nueva España. Felipe Castro Gutiérrez (Introduction). Mexico: Editores Mexicanos Unidos, S.A.. ISBN 968-15-0863-7. OCLC 34997012

11. "Chocolate History Time Line". Retrieved 2007-11-08.

12. "Cocoa Market Update". World Cocoa Foundation. May 2010. Retrieved 11 December 2011.

13. "ICCO Press Releases". International Cocoa Organization. 30 November 2011. Retrieved 11 December 2011.

14. Wood, G. A. R.; Lass, R. A. (2001). Cocoa. Tropical agriculture series (4 ed.). John Wiley and Sons. ISBN 0-632-06398-X.

15. Olivia Abenyega and James Gockowski (2003). Labor practices in the cocoa sector of Ghana with a special focus on the role of children. International Institute of Tropical Agriculture. pp. 10"“11. ISBN 978-131-218-1.

16. Hui, Yiu H. (2006). Handbook of food science, technology, and engineering 4. CRC Press. ISBN 0-8493-9849-5.

17. Dand, Robin (1999). The international cocoa trade (2 ed.). Woodhead Publishing. ISBN 1-85573-434-6.

18. J. Gockowski and S. Oduwole (2003). Labor practices in the cocoa sector of southwest Nigeria with a focus on the role of children. International Institute of Tropical Agriculture. pp. 11"“15. ISBN 978-131-215-7.

19. http://food.theatlantic.com/artisans/mexican-chocolate-rustic-strong-better.php

20. "Cocoa: From Bean to Bar," Urbanski, John, Food Product Design, May 2008

21. Taubert D, Roesen R, Schamig E (April 2007). "Effect of cocoa and tea intake on blood pressure: a meta-analysis". Arch. Intern. Med. 167 (7): 626"“34. doi:10.1001/archinte.167.7.626. PMID 17420419.

22. Schroeter H, Heiss C, Balzer J, et al. (January 2006). "(-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans". Proc. Natl. Acad. Sci. U.S.A. 103 (4): 1024"“9. doi:10.1073/pnas.0510168103. PMC 1327732. PMID 16418281.

23. Cocoa: The Next Health Drink?

24. http://vegetarian.about.com/od/beverage1/a/raw-chocolate-nutrition.htm

25. "Cocoa nutrient for 'lethal ills'". BBC News. 2007-03-11. Retrieved 2010-04-30.

26. Mauro Serafini, Rossana Bugianesi, Giuseppe Maiani, Silvia Valtuena, Somone De Santis, Ala Crozier: "Plasma antioxidants from chocolate", Nature 424(2003)1013. Downloaded from http://eprints.gla.ac.uk/131/01/Crozier,A_2003.pdf

27. J.B. Keogh, J. McInerney, and P.M. Clifton: "The Effect of Milk Protein on the Bioavailability of Cocoa Polyphenols", Journal of Food Science 72(3)S230-S233, 2007. Downloaded from http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00314.x/pdf

28. Flavanols in cocoa may offer benefits to the brain

29. Bayard V, Chamorro F, Motta J, Hollenberg NK (2007). "Does flavanol intake influence mortality from nitric oxide-dependent processes? Ischemic heart disease, stroke, diabetes mellitus, and cancer in Panama". Int J Med Sci 4 (1): 53"“8. PMC 1796954. PMID 17299579.

30. Cocoa, But Not Tea, May Lower Blood Pressure

31. Buijsse B, Feskens EJ, Kok FJ, Kromhout D (February 2006). "Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study