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Bag of organic Cacao Nibs from our fair trade cacao grower
Bulk Cacao Nibs Ingredients and Nutrition facts - ChocoVivo
Back of bag of organic Cacao Nibs from our fair trade cacao grower
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Cacao Nibs - Bulk

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$ 16.00
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$ 16.00
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Why ChocoVivo Cacao Nibs?
Our nibs are specially fermented for less than 3 days.  This creates less acidity.  Research has shown that less days of fermentation means more flavanols are maintained in the chocolate. Our nibs are pleasantly mild. They don't taste burnt or acidic, which are signs of raw cacao.

Our nibs are organically grown and more than fair-trade.  We are continually working with our grower to protect the region and educate people in their area.

Minimally Fermented > Lower Acid > More Antioxidants

Uses: Smoothies, trail mix, baking, cooking, salad topper or even straight out of the bag to satisfy your chocolate craving without unnecessary sugars or other additives. 

Harvest 2023

Net Wt. 16 oz (454 g)

Health Benefits of Eating Cacao Nibs:
They are packed with calcium, protein, fiber, zinc, potassium, iron and vitamins B1, B2, B3, B5, B9 and E. 

High in antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and green tea

High levels of essential minerals like magnesium. This mineral is the most deficient in western civilization.  Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.

Cacao is not a low fat food as there is about 40% – 50% natural cacao butter.  But the fat content inside cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol.

Ingredients

Organic Cacao Nibs.

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Our Cacao Beans are Different

We use an old technique called the Mayan method where the beans are less acidic and less bitter while maintaining a higher level of antioxidants. Taste the difference.

Opened Cacao Pod
Cacao beans being hand ground

Minimally Fermented >
Lower Acid >
More antioxidants

Our beans are specially fermented for less than 3 days. This creates less acidity. Research has shown that less days of fermentation means more flavanols are maintained in the chocolate.

Chocolate bar being eaten

Benefits of Cacao

Packed with fiber, flavanols, protein, calcium, magnesium, zinc, potassium, iron and vitamins B1, B2, B3, B5, B9 and E.

High in antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and green tea.

High levels of essential minerals like magnesium. Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.

Cacao inherently has no sugar inside.

Cutting the undergrowth of Cacao Trees

Organically Grown Using Sustainable Practices

Our beans are organically grown and more than fair-trade. We are continually working with our grower to protect the region and educate people in the area.

Dried cacao beans being prepared for winnowing.

Little Known Cacao Facts

An ancient superfood packed with antioxidants, fiber, calcium, magnesium, zinc, potassium, and vitamins B1, B2, B5, B9 and E.

Contains zero sugar.

High fat, high protein.

Has zero caffeine. Contains its cousin called Theobromine.

A prebiotic that is rich in polyphenols.

Helps boost collagen production.

Cacao Beginner’s Guide