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Cocoa Nibs

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Cocoa Nibs are derived directly from the cocoa bean, crushed into edible nibs that provide a deep dark chocolate flavor along with a little crunch. Cocoa nibs have many beneficial nutrients in them, so you can enjoy chocolate without the guilt.

Cocoa nibs are frequently used in sweet treats and are also added to smoothies to give an energy boost. They are also enjoyed alone as a quick grab snack or added to healthy dried fruit and nut mixes and a topping on yogurt, oatmeal, and cereal.

Health Benefits

Cocoa nibs are full of nutrients including iron, fiber, magnesium, and antioxidants, which means these crunchy chocolate nibs are good for your digestive system, heart, mood, and skin. Below are more details of the nutritional and health benefits of cocoa nibs.

  • Great Fiber Source – with 9 grams of fiber in a one-ounce serving, cocoa nibs help maintain healthy levels of blood sugar, the blood pressure is maintained and the digestive system is given a healthy boost.
  • Magnesium – This directly affects a person’s mood, stress level and plays an important role in nerve and muscle function. When the body has depleted levels of magnesium, feelings of depression, anxiety and stress can evolve. Each one-ounce serving of cocoa nibs has 64 milligrams of magnesium.
  • Potassium – This nutrient helps protect the heart, maintain the blood pressure, and prevent arthritis, cancer, infertility and digestive disorders. It plays a major role in the healthy function of the kidneys and heart. Fortunately, a one-ounce serving of cocoa nibs provides 183 milligrams of potassium.

Cocoa nibs also contain polyphenols and phenylethylamine, which help improve the mood, energy levels, and mental focus.

About Cocoa Nibs

The cocoa nibs were used by Aztecs more than 5,000 years ago as a hot chocolate drink or mixed into porridge for a chocolaty flavor; however, without the added sugar which we are accustomed to in today’s world, it was somewhat bitter. The flavor is actually how the cocoa bean earned its name because, in the Nahuatl language, cocoa means, “bitter water.”

The Spanish were the first to begin adding sweetener to it in the 17th century, evolving into what we know today as the chocolate bar.

The nibs are actually chopped, broken pieces of the roasted cocoa bean are the least processed form of the roasted edible bean; meaning it contains more nutrients than another chocolate derivative. The bitter flavor is sometimes an acquired taste, but it does offer many nutritional benefits and the crunch along with the chocolate flavor entices people to enjoy them, even without the sugar.

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