Cacao Nibs (raw, sundried, organic) - 100g
Cacao Nibs are the real stuff when it comes to chocolate! (see recipe below). They are taken from raw cacao beans and have a crunchy texture with a slightly nutty chocolaty flavour
How to Use Cacao Nibs
These delicious chocolaty nibs are suitable for many different desserts, cakes, cookies and even pancakes. They are also great added to a trail mix, smoothie or milkshakes. If you are feeling decadent you can even add them to your morning cereal! All it takes is a little inspiration and you will have that great chocolate hit with a whole heap of benefits.
Benefits of Cacao
- Cacao Nibs have one of the highest amounts of antioxidants, more than blueberries. Antioxidants help to mop free radicals in the body, therefore cacao is said to be great for; longevity, to boost your immune system, and to help prevent many diseases.
- They are abundantly rich in magnesium. Magnesium being an essential mineral especially for women during menstruation, it also balances brain chemistry and helps to build strong bones. Magnesium is also associated with improving people's moods as it helps the body to release happy hormones. (For many people with a typical western diet they will often find they are deficient in magnesium, so taking Cacao can help to relieve this problem.)
- It may aid with weight loss as cacao is said to help people feel less hungry. This could be because it contains monoamine oxidase enzyme inhibitors (MAO inhibitors) which when consumed are believed to allow increased levels of serotonin and certain neurotransmitters to be distributed in the brain.
- Cacao may be beneficial for people who want to have increased focus and alertness this is because it contains Phenylethylamine (PEA) which is an adrenal related chemical that's created in the brain.
- Finally there is great news for people who are allergic to chocolate in one study, out of 500 people who believed they were allergic to chocolate only one was actually allergic to the raw cacao bean itself and the others were probably allergic to the added ingredients in the processing of conventional chocolate, so if you think you are allergic to chocolate it may be that it is something in the processing of conventional chocolate not cacao itself that you are allergic to do.However always consult a medical practitioner before you experiment.
Place cacao butter in a heat proof mixing bowl. Melt gently by sitting the bowl over a large pan of steaming hot water.
When the cacao butter has melted completely, fold in the cacao powder and mix to a smooth consistency.
Add the vanilla extract and agave syrup. Mix until completely blended. Remove from heat and continue to mix briskly until the mixture thickens a little.
At this stage, you can add in your optional ingredients or place them in the moulds.
Spoon chocolate mixture into moulds and allow to set slightly. Decorate with nuts, seeds or dried fruit before the putting in the freezer to set completely, about 10 minutes.
Remove chocolate from moulds, keep in airtight container, and keep in the fridge until you’re ready to indulge.
Note: Make sure all utensils are completely dry, water and chocolate don’t mix!