Purple Cacao Nibs
Purple Cacao Nibs
Purple Cacao Nibs

Purple Cacao Nibs

$49.95

100% Money Back Guarantee

  • Product Description

    You may already know our purple cacao powder. These nibs come from the same wild-harvested Arriba Nacional cacao, grown wild rather than on a plantation, with the same naturally occurring anthocyanins behind that purple color.


    Instead of stone-grinding and pressing the beans down into powder, we cracked them into nibs. That means nothing gets pressed out, so you're getting the beans' full natural fat content and a real crunch, not a fine powder. The flavor is smooth but less chocolatey than typical cacao, with a bright, tart, fruity edge.


    Never roasted, never Dutch processed, just the cracked bean as it is.


    Highlights

    • Wild-harvested Arriba Nacional cacao, never farmed

    • Purple color and fruity flavor from naturally occurring anthocyanins

    • Cracked into nibs, not pressed, so the full natural cacao fat stays in

    • Never roasted

    • Tart, fruity, less chocolatey than typical cacao, with satisfying crunch


    Ingredients: 100% wild-harvested purple cacao nibs. Nothing else.


    Limited Batch: We made a small, limited batch of this. There isn't an immediate plan to make more, so once these are gone, they're gone.

Truck

Wild Harvested

Dolly

Limited Batch

Thumbs

Full Fat Nibs

Same Wild Cacao.

Cracked, Not Pressed.

A small batch of purple cacao nibs, made from the same wild-harvested beans behind our purple cacao powder.

Same Wild Cacao.

Cracked, Not Pressed.

A small batch of purple cacao nibs, made from the same wild-harvested beans behind our purple cacao powder.

The Same Rare Cacao, In a New Form

Both of these start with the same wild-harvested Arriba Nacional cacao, grown wild in volcanic soil rather than farmed, and the same naturally occurring anthocyanins that give it that purple color.


The powder gets stone-ground and pressed, which is what makes it fine enough to blend into a smoothie or whisk into a drink. These nibs skip that step entirely. We just crack the beans, remove the skins, and stop there, so nothing gets pressed out.


That means you keep the full natural cacao fat and a real bite of texture that pressing would otherwise take out.

How to Enjoy Them

Fold a handful into cookie or muffin batter and they hold their crunch straight through baking. They don't melt or go soft the way chocolate chips do, so every bite still has that bright, tart snap.


They work just as well without turning on the oven. Stir a spoonful into a smoothie, or scatter them over a smoothie bowl, oatmeal, or yogurt right before you eat, so they keep that crunch instead of going soft.


Or skip all of that and eat them straight out of the bag. They're a real snack on their own, not just a topping.