We often get this questions, here are some suggestions:
If you are using whole beans, simply crunch them between your fingers to loosen and remove the peel. You can use the beans whole or grind them in a spice mill/coffee grinder or food processor. Then add them to smoothies, teas, desserts, raw food bars or any dish that calls for the delicious flavor of chocolate. They are especially good when used in recipes with our vanilla beans. Here are some more detailed suggestions for enjoying the exquisite flavor of cacao:
1. Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw (or roasted) chocolate.
2. Sprinkle on yogurt, granola, desserts, etc.
3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans or nibs.
4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!
5. Freeze cacao nibs with sweeteners (agave nectar or honey is fantastic). Eat cold.
6. Blend powdered cacao into herbal teas with the Peruvian superfood maca.
7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.
8. Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze.
9. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts. (Check out in our Recipe section)
10. If you have a Champion juicer, you can make unsweetened baker’s chocolate by running the nibs or unpeeled whole beans through it. To make a “liquor” run the powder through the Champion several more times until it separates into powder and liquid.
11. Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of Royal Himalayan salt.
Used to work with a long time raw fooder, (Debbie Merrill). Since then have been puting cacao nibs on a lot of things. My daily soy yogurt is a must. Any suggestions for stomach problems? Hurts a bit and seems like everything is blocked when I try to eat or even drink…..T J D
Dear Sir
I working in dry beans cacao waste.
Please I have many tonnes of dry cacao Nibs and I wanted somebody who can help me to use it for different think.
With Best Regards.
Martin Fotsing.
+237 96323658
Dear Sir
I am working in dry beans cacao waste.
Please I have many tonnes of dry cacao Nibs and I wants somebody who can help me to use it for different thinks.
With Best Regards.
Martin Fotsing.
+237 96323658
Hello Martin, i will spread the word and hope somebody is responding.
Good luck,
Transition Nutrition Team
Raw cacao nibs (or raw cocoa nibs) are absolutely, amazingly delicious. Whether you prefer to call them cacao nibs or cocoa nibs, the bottom line is that they are chocolate at its most pure.you can eat it by itself.Just browse the net for more recipes.
Hello Kimmy, thank you for your response.
There are a lot of recipes in the web, you are right, and I love to browse and find great inspirational ideas for myself, too. This is the great thing about the web, there are so many great posts and comments.
Our company is http://www.transitionnutrition.com and you can purchase DIVINE ORGANICS cacao nibs, cacao butter, cacao beans, new: we have the white beans with the pulp around, totally raw and organic, and we also sell delicious cacao powder, varieties from Indonesia, Venezuela and Ecuador. If you have ever tried our nibs or powder or beans you would have the experience that cacao varieties taste different, there is not only one type of cacao, as there is not one type of apples or greens.
We try to keep our blog at this time more informational — rather than using it for advertising. This is the reason I took off your URL — but would be great if we could link our sites. How about that?
Aloha, Edith