These cacao nibs from Peru, are fermented for a short time, and are dried at a very low temperature. The cacao nibs have the lowest microbe count we’ve seen, and are so chocolatey-tasting that you’ll love eating them just on their own. Raw cacao contains hundreds of chemicals, is high in magnesium, iron, chromium, tryptophan, and antioxidants. It also contains PEA and anandamide.
Cacao nibs contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Our cacao nibs contain around 40% fat content (low compared to other nuts). We only ever use criollo beans. Criollo beans are recognised as the best beans in the world for flavour, consistency and nutrients.
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