These raw cacao nibs, like our raw cacao powder, come from the Dominican Republic. They have a much milder flavor profile than fermented nibs and are great to eat right out of the bag. Cacao nibs are about half oil/butter and half fiber residue which contain some vitamins and minerals. They can be ground into a liquor and used to make raw chocolate treats or used as a natural "chocolate chip" in raw food recipes. Many people like to add them to oatmeal and other hot cereals, trail mixes, smoothies and cookies or bars.
These nibs are made by placing pressure on non-fermented organic raw cacao beans. Non-fermented beans have a much milder flavor and are wonderful in trail mixes, smoothies and many raw desserts.
Raw Cacao Laboratory Testing Results
*ppm = parts per million
Arsenic <0.049 ppm
Cadmium 0.258 ppm
Lead <0.049 ppm
Mercury <0.02 ppm