Cacao nibs make you happy. Especially in their raw state, the beans of the cacao tree are packed with nutrients that promote dopamine release, stimulate the circulation and the entire organism, and boost your zest for life. It is no wonder that indigenous Mexicans made cacao a cult drink and used it as a form of currency. This exotic drink also gained popularity in Europe starting in the 17th century. The famous botanist Carl Linnaeus even described the cacao tree as the food of the gods.
Unfermented cacao nibs – the healthier alternative
Today, every schoolchild knows about cocoa drinks. However, these are highly processed and sugar-laden products made from cocoa mass, in which the original nutrients have been "diluted" by a series of processes. Furthermore, the numerous nutrients in the cacao bean only unfold their full potential to a limited extent when mixed with milk. A healthier alternative is therefore natural cacao nibs, which are fragments of freshly harvested cacao beans. This "raw food" has a more tart taste and has not lost any nutrients through heating.
The nutrients of the cacao bean
Over 500 nutrients have already been identified in cacao beans, including high-quality vital substances and stimulating substances. Cacao nibs can therefore rightly be considered a superfood. They boast significant amounts of magnesium, potassium, and vitamin E, for example, and are also rich in fiber. The alkaloid salsolinol contained in cacao promotes the release of "happy hormones" (dopamine). Stearic acid, which has a balancing effect on cholesterol levels, is found primarily in cacao fat. Alkaloids such as theobromine, theophylline, and caffeine in cacao have a stimulating effect. They stimulate the central nervous system and the circulation. The active ingredient phenylethylamine, also contained in cacao, is considered a mild antidepressant.
It doesn't get more antioxidant! With heart!
Particularly interesting about cacao are the polyphenols (such as flavonoids or flavanols). These secondary plant compounds protect the cacao tree from pests and, as powerful antioxidants, can also protect the human organism from free radicals. In addition, they are said to reduce fat deposits in the blood vessels and thus act as a preventative measure against arteriosclerosis, good ingredients for your heart health. In fact, cacao beans have the highest ORAC values of all foods, meaning they have the greatest antioxidant potential. ORAC is the abbreviation for oxygen radical absorbance capacity. Behind this lies a method for measuring the antioxidant capacity of various foods.
Enjoy cacao nibs in many ways – for snacking, baking, cooking, and decorating
Some people snack on the tart, aromatic cacao nibs just like that, others process them in smoothies or shakes, or use them as a low-calorie, nutrient-rich alternative to baking chocolate. Cacao nibs are also becoming increasingly popular as an ingredient in muesli. These are just a few possible uses. If you would like to be further inspired: Below and on the internet, you can find numerous great recipes with cacao nibs. When buying cacao nibs, you should pay attention to their origin: fair trade, untreated, and organic quality are naturally best. Conscious buyers also pay attention to the source: the best cacao nibs come from high-quality cacao trees such as the Criollo variety.
Would you like to read more about cacao? Then click here.
• Looking for recipe ideas? You can find a granola recipe with cacao nibs here.
