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Cacao Nibs

Cacao nibs are small pieces of crushed cacao beans, the primary ingredient in chocolate production. These crunchy, slightly bitter and nutty-flavored fragments are a popular superfood, packed with antioxidants, fiber, and minerals such as magnesium and iron. Often used as a healthier alternative to chocolate chips, cacao nibs satisfy chocolate cravings while offering significant health benefits. Incorporating cacao nibs into your cooking is simple, as they can be added to a variety of sweet and savory dishes. Sprinkle them onto yogurt, oatmeal, or smoothie bowls, blend them into baked goods like cookies and muffins, or experiment with using them as a topping on salads or roasted vegetables to elevate your dishes with rich, complex flavors.
#18
IN BAKING CHOCOLATE & CHIPS
463
CAL / 100G
$0.77
AVG / OZ
cacao nibs
38%
CARBS
46%
FAT
15%
PROTEIN
Cacao Nibs FAQ
A common mistake when cooking with cacao nibs is overuse, as their flavor is strong and somewhat bitter - less is often more. They are not sweet on their own, causing confusion if you're expecting a chocolate chip-like sweetness. Sweeten your dishes by pairing the nibs with naturally sweet ingredients. Or, you may also toast them lightly to bring out their nutty flavor. If you'd like to sidestep the bitter taste altogether, soaking them in a liquid like milk, coffee or rum can soften their flavor profile. Another useful tip is to store cacao nibs properly, which simply means keeping them in a cool and dark place. While it's a common practice to stash them in the refrigerator, they can absorb the flavors of other foods stored nearby. Don't limit cacao nibs to desserts only. Use their rich flavor to contrast with the saltiness of cured meats, or try adding them to your favorite chili recipe for an exciting twist.
Can I eat cacao nibs raw?
Are cacao nibs the same as chocolate chips?
What is the best way to use cacao nibs in baking?
Can I use cacao nibs in sweet and savory dishes?
Do cacao nibs melt when heated?
Can you grind cacao nibs into powder?
Can cacao nibs be used in a smoothie?
How can I make cacao nibs less bitter?
Can cacao nibs replace cocoa powder in a recipe?
What's the difference between cacao nibs and cacao powder?
Expiration & Storage Tips
When does cacao nibs expire?
Unopened, cacao nibs last for about 2 years if stored properly. Once opened, they are best used within 6-8 months for optimal flavor, though they can still be safe to consume after this timeframe, especially if you've stored them correctly. Note though, that this ingredient doesn't technically 'expire', but its quality (taste, aroma, and nutrient value) will degrade over time. Cacao nibs can also be frozen to extend their shelf life to about 2-3 years, but be aware that the texture may change after freezing.
How do you tell if cacao nibs is bad?
Telling if cacao nibs have gone bad can be a little tricky, since they don't mold or spoil in a typical manner. Check for any changes in their color - if they look more dull or gray, it's possible that they've gotten old. You should also take a sniff; if the rich, chocolatey aroma has faded, the cacao nibs have probably deteriorated. Another thing to check for is if the nibs are excessively dry and have lost their crunch, which usually results from improper storage.
Tips for storing cacao nibs to extend shelf life
• Store your cacao nibs in a cool, dark place - like a pantry or a cupboard away from the stove. They don't like heat or direct sunlight. • Seal them in an airtight container after opening, which can prolong their quality by preventing exposure to air and moisture. • If you've got lots of nibs, you can try freezing a portion of them. Just make sure to use a freezer-safe container for this. When ready to use, allow them to fully defrost at room temperature before opening the container to prevent moisture from condensing on the nibs.
EXPIRES WITHIN
19 - 29
MONTHS
Health Info
Macros
2g
CARBS
2g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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