The cacao tree produces seeds that can be dried, dehulled, roasted and minimally processed into what is essentially raw chocolate, called raw cacao nibs. The nibs can be used to produce different grades of commercial chocolate, and they are often used as snacks. The nibs are slightly bitter and may be sweetened with honey or used in baked goods. Cacao nibs and the dark grades of chocolate they produce may provide important benefits to your intestinal regularity, heart and blood vessels and blood sugar level.*

Cacao nibs are bits of fermented, dried, roasted and crushed cacao beans. These are just chocolate that hasn't been ground and mixed with sugar. They're healthy alternative to chocolate, and still have an intense chocolatey taste, but aren't sweet at all.

Great source of

Magnesium: Cacao beans are one of the best dietary sources of magnesium — a mineral needed for more than 300 biochemical reactions in our bodies — with 272 milligrams per 100 grams. It's important for muscle and nerve function and keeps the heart rhythm steady.

Fiber: You don't get any dietary fibre when you eat a chocolate bar, but you do get some when you snack on cacao nibs: one ounce has nine grams!

Iron: Iron, which is necessary for red blood cell production, is found in cacao nibs. An ounce of the raw nibs has six per cent of your recommended daily iron intake.

Antioxidants: Surely you've heard about the antioxidant power of dark chocolate — well, that goes even more for cacao beans, especially when eaten raw. Antioxidants are important for health because they absorb the free radicals that cause damage in the body.

The Raw Cacao Nibs Organic is also available please inquire.

Botanical Name: Theobroma cacao
aka: cocoa, cacao, chocolate
Origin: Peru
Notes: Union Orthodox Kosher Certified. Non-irradiated. Non-GMO.
Specifications are subject to change without notice.
* FDA disclaimer

References
Serious Eats
Huffington Post