Basically they're bits of fermented, dried, roasted and crushed cacao bean, their texture is similar to that of a coffee bean, they are extremely good for you, and have an intense chocolatey taste, often described as slightly bitter and nutty.
Raw cacao nibs are an excellent source of antioxidants, fibre, iron and magnesium and can add an extra depth of flavour to a variety of sweet and savoury dishes.
It's safe to say that although many people enjoy their strong flavour and are happy to munch them straight from the pack, others prefer to balance the flavour by incorporating them into other foods. Here's a list of suggestions:
Add to your favourite smoothie.
Use them instead of nuts in baked goods like biscuits, brownies and breads.
Mix them with nuts and dried fruit for an energy-packed snack.
Add ground cacao nibs to coffee drinks like lattes and cappuccinos.
Nibs can add a delicious, slightly smoky flavour so add to savoury sauces like barbecue sauce. They do soften slightly through cooking, but sieve sauce before serving if you want a smoother texture.
Crust pork chops or steak with crushed up nibs (ground with spice mill or mortar & pestle) before searing them.
Blend them into hot chocolate.
Use them in place of chocolate chips in oat flapjack recipes (but be sure to adjust the sugar content in the recipe to taste, as nibs aren't as sweet as chocolate chips).
