These crunchy little bits are the inside of the cacao bean and the basis of our chocolate. When nibs are ground down into tiny particles, they become chocolate. Before they are ground down, they have a nut-like texture and do not melt. We lightly roast, crack and remove the husk from cacao beans to make this product, an all-natural superfood.
We love to use these as a substitute for nuts in baking, on salads, with ice cream, in trail mix, and over cereal. They are also a delicious and healthy snack to munch on! (Would you like to try them still in their shells? Check out our roasted cacao beans!)