Cacao nibs are one of those foods that surprises you the first time you try them: intensely aromatic, with a crunchy texture and a flavor that is pure cacao — bitter, complex, deep — with no sugar involved. If you haven't discovered them yet, welcome to one of the most versatile and nutritious ingredients that exist.
What exactly are cacao nibs?
Nibs are the result of roasting cacao beans, removing the husk, and breaking them into small pieces. They are, in essence, the inside of the cacao bean in its most direct form: fermented, roasted and broken into small irregular fragments, with nothing added and nothing removed.
The word nib perfectly describes their shape: small shards of cacao with a texture similar to a seed or a coarse nut piece.
How are they made? From tree to nib
The artisanal process we follow in San Martín involves 5 fundamental steps, each critical for the final flavor:
- Harvest: pods are cut from the tree when ripe.
- De-seeding and fermentation: beans ferment in wooden boxes for 5–7 days — the key step for flavor precursors.
- Drying: sun-dried to reduce moisture and stabilize flavor.
- Roasting: at controlled temperature to develop aromatic compounds.
- Dehusking and breaking: husk is removed and the bean is broken into small pieces. The result is nibs.
Nutritional profile (per 100 g)
Also: zinc, phosphorus, manganese, copper and high concentration of flavanols and polyphenols. Calories: ~490 kcal / 100 g (mainly healthy fats: stearic and oleic acid).
8 ways to add cacao nibs to your diet
Their versatility is one of their greatest strengths. Here are the 8 most effective ways to integrate them into your routine:
Yogurt and fruit bowl
A tablespoon on plain yogurt with fresh fruit. Nutritious crunch balancing sweetness and bitterness.
Homemade granola
Add nibs before baking for crunchy texture and deep aroma. Transforms any granola into something special.
Smoothies and shakes
Blend a handful into your favorite smoothie. Pure cacao flavor with no sugar or additives.
Artisan baking
Replace chocolate chips in brownies, cookies and muffins. Deeper flavor, less added sugar.
Oatmeal and porridge
Sprinkle on warm oatmeal with banana and honey. Heat releases the cacao aromas.
Salads with an unexpected twist
Pair with berries, arugula and walnuts. Unexpected depth and texture.
Direct snack
Nibs + nuts + raisins = energizing mix with no added sugar and no warning labels.
Homemade cacao paste
Grind in a food processor until you get paste. The first step to making chocolate from scratch.
Artisanal cacao nibs — direct from the farm
Our nibs are produced with cacao from San Martín, artisanally roasted and hand-dehusked. Available in 250 g, 500 g, 1 kg and 5 kg. No additives, no preservatives.
Order cacao nibsGo to product →How to choose good nibs?
Not all nibs are equal. When buying, consider these 4 key criteria:
Known origin
Look for nibs with traceability. Flavor directly reflects the grain quality and region of origin.
Proper fermentation
Well-fermented nibs have a round, complex flavor. Poorly fermented cacao is excessively acidic or astringent.
No additives
Nibs are cacao and nothing else. If the label mentions sugar, flavors or preservatives, they are not pure nibs.
Good aroma
They should smell of intense, roasted cacao with nutty or fruity notes. A flat aroma indicates low quality or poor storage.
Discover our nibs and all our products on the products page, or write to us directly on WhatsApp to check availability.
