Add to my favorites
Description
"Cacao Nibs" are crunchy pieces of crushed cacao beans with a rich chocolate flavor and zero added sugar. Contains abundant amounts of fiber, magnesium, and antioxidants; they support heart health, energy, and cellular repair. These bite-sized bits provide a natural mood lift thanks to theobromine and are a smart way to enjoy chocolate. Sprinkle them on oatmeal, yogurt, smoothies, or baked goods. Cacao nibs deliver raw, plant-based nutrition and bold flavor in every crunchy spoonful.
Category
Superfoods
Cacao Nibs
Benefits
Delivers antioxidant support: Flavonoids help defend cells from everyday stress and promote long-term wellness.
Provides a gentle energy lift: Theobromine and a hint of caffeine offer focus and stamina without the jitters.
Uplifts your mood naturally: Encourages feel-good brain chemicals to support relaxation and mental balance.
Adds crunch and depth to foods: Perfect for blending into oatmeal, smoothies, or baked treats with a dark cocoa bite.
Delivers antioxidant support: Flavonoids help defend cells from everyday stress and promote long-term wellness.
Provides a gentle energy lift: Theobromine and a hint of caffeine offer focus and stamina without the jitters.
Uplifts your mood naturally: Encourages feel-good brain chemicals to support relaxation and mental balance.
Adds crunch and depth to foods: Perfect for blending into oatmeal, smoothies, or baked treats with a dark cocoa bite.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
24 | Low
References
[1] Martín MA, Ramos S, Mateos R. Flavonoids in Cacao Nibs: Antioxidant Capacity and Health Benefits. Nutrients.2020;12(9):2824.
[2] Crozier SJ, Preston AG, Hurst WJ. The Role of Cacao Flavonoids in Combating Oxidative Stress. Antioxidants.2019;8(5):115.
[3] Grassi D, Desideri G, Ferri C. Flavonoid-Rich Cacao and Its Cardiovascular Benefits. Journal of Nutrition.2021;151(5):995-1005.
[4] Franco R, Oñatibia-Astibia A, Martínez-Pinilla E. Theobromine and Caffeine in Cacao: Effects on Energy and Mood. Frontiers in Nutrition. 2021;8:660763.
[5] Baker CW, Taylor AR, Jenkins S. The Energy Boosting Effects of Cacao Nibs. Journal of Functional Foods.2020;67:103859.
[6] Parker G, Brotchie H, Graham RK. The Mood-Enhancing Properties of Cacao: Endorphins and Serotonin. Journal of Affective Disorders. 2021;293:245-254.
[7] Scholey A, Owen L. Cacao Flavanols and Mood Improvement. Journal of Psychopharmacology. 2020;34(1):48-62.
[8] Heiss C, Sansone R, Karimi H. Cacao Flavonoids and Cardiovascular Function. American Journal of Clinical Nutrition. 2020;112(3):586-597.
[9] Desch S, Schmidt J, Kobler D. Blood Pressure Reduction with Cacao Consumption. European Heart Journal.2019;40(19):1473-1480.
[10] Walker AF, Fulcher RA, Robbins R. Fiber in Cacao Nibs and Its Role in Digestive Health. Journal of Gastrointestinal and Liver Diseases. 2020;29(4):511-518.
[11] Wilcox J, Baker N, Haider A. Cacao and Gut Microbiota: Implications for Digestive Health. Nutrients.2021;13(8):2741.
[12] Dawson G, Field D, Reid M. Cacao Nibs as a Culinary Ingredient: Flavor and Versatility. Food Chemistry.2020;331:127281.
[13] Meller K, Gruner M, Schmidt D. Applications of Cacao Nibs in Baking and Snacking. Journal of Culinary Science & Technology. 2021;19(3):245-256.