Cacao Nibs – 16 oz

FOOD OF THE GODS: Cacao nibs is the name given to the cacao bean (Theobroma cacao) after the bean has been broken into small, irregular shaped pieces. The cacao nibs we use are obtained from cacao beans grown in Peruvian soil. The cacao beans are organically grown and go through the standard harvest-ferment-roast cycle before being processed into nibs.

Depending on the author, different geographic origin centers for cacao have been proposed: Upper Amazon area of South America, Mesoamerica, or a combination thereof depending on the type of genetic material of cacao. Recent state-of-the-art scientific analyses has revealed that cacao both originated in and was domesticated in the Upper Amazon area of South America as early as 5,450 to 5,300 years before the present. In pre-Columbian societies of the Americas, cacao beans are documented as the earliest form of currency. It is reported that the Olmecs, Mayans, and Aztecs drank their cacao mixed with chili peppers and/or vanilla pods to enhance the effects of cacao.

VITAL HEALTH BENEFITS: Cacao nib’s beneficial effects are due to the flavonoids (antioxidants), theobromine, caffeine, and phenylethylamine (PEA) content. The cognitive supporting effects of cacao powder come from the methylxanthines, namely theobromine–found in high amounts, and caffeine–found in low amounts.* Both theobromine and caffeine are documented central nervous system energizers, however, the cognitive effects theobromine has in humans are qualitatively different from those of caffeine, which may explain why some folks gravitate towards cacao over coffee as cacao has higher amounts of theobromine while coffee has a high amount of caffeine.*

Cacao also contains the compound anandamide which has been shown to bind to the brain’s cannabinoid receptors. In the ancient Sanskrit language of India, anandamide is derived from the word that means bliss.*^§ Theobromine, PEA, and anandamide are thought to be responsible for the effects cacao has on supporting a person’s mood.*^§

Additionally, cacao nibs contain cacao butter as part of its food matrix. Cacao butter makes up nearly half of cacao nibs’ nutritional profile. The fatty acid composition of cacao butter is unique amongst healthy fats. Owing to its exceptionally fast melting point in the mouth, the cacao butter in the nibs is important for the mouth feel and flavor release of cacao as it is eaten. The cacao butter in the nibs is also hydrating and nourishing to the brain.* Cacao butter provides a grounding element to cacao’s energizing effects.*

PACKAGING: Product packaged in natural colored, brown, Kraft stand-up pouches which includes a robust oxygen absorber and use of a reclosable zipper, allowing you to easily reclose the packaging, sealing in the goodness of life.

HARD-CORE STANDARDS: Certified USDA organic by the Oregon Tilth Certification Organization (OTCO). Vegan and gluten-free. Our ingredient sourcing standards include lab testing for GMOs (genetically modified organisms) and pesticide residues which ensures purity and quality. No fillers, binders, flow agents. Products are lab tested for botanical identity, heavy metals, microbiological activity, and gluten.

HIGHEST MANUFACTURING STANDARDS: Our sister manufacturing facility, located in Tempe, Arizona, is a NSF certified facility committed to the highest manufacturing standards. The facility is FDA registered, and our products follow organic, vegan and gluten-free compliance.

Chocolate Smoothie

• 16 fl oz nut/seed milk
• 1 teaspoon cacao powder
• 1 teaspoon cacao nibs
• 1 teaspoon lucuma powder
• 1/2 teaspoon chaga powder
• 2 dates or 2 teaspoons unrefined sweetener
• A pinch of your favorite unrefined, high-quality salt

Blend until smooth and serve warm or chilled.