View Full Version : Does anyone here use "raw chocolate nibs"?
02-20-2007, 05:29 PM
I just purchased 2 bags and want to know if they are healthy to eat?
I know you can't believe everything you hear but i've heard that eating too many could have negative effects, also that the way they are gathered and packaged they could include insect parts.
I've tryed a few and like the taste for malts.
02-20-2007, 05:44 PM
I am eating some right now! I say everything in moderation is alright. Cacao is a natural fruit, full of antioxidants and magnesium among other things. If you want some good cacao reading I suggest Naked Chocolate. Its got some really great recipes and some solid info on cacao.
02-20-2007, 05:47 PM
I was reading something about how the chocolate was packaged and it caused some concern.
Thank you so much for the link.
How are you using your raw chocolate?
02-20-2007, 06:16 PM
Here is the best recipe I have ever made using RAW cocoa Nibs (Ground in the coffee grinder worked best for me!)
Organic Chilled Chocolated Fudge with Walnut
Makes 8 Servings
1/2 cup Coa Nibs
1 Cup Raw Almond Butter
4 TBSP. Raw Coconut Oil/Butter
1/4 -1/2 cup Agave
1 tsp. Vanilla
1/4 tsp Sea Salt (optional)
1/2 cup walnuts
This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don't like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
To Start, In either a powerful blender or food processor, blend the cocoa beans until it becomes a soft fine powder.
Usually about 1-2 minutes. Then add to the blender the rest of the ingredients. Blend until it is well mixed like a thick cake batter.
Then pour the batter into a square cake pan (preferably glass). At this point you may wish to stir in additions to it like walnuts, dried fruits like cherries or mangos or dried coconut. Then cover it and put it in the freazer for about an hour to set.
Remove it from the freezer making sure it has been in long enough to become firm and hard. Cut it up into squares or any shape you wish. Transfer the pieces to a serving plate. They are now ready to indulge.
You can keep the plate in the freezer or the fridge depending on how hard you like it. I usually keep in the fridge. But it does need to stay cool or it will melt very quickly. Within about 20 minutes at room tempurture.
You could also use carob powder instead of the cocoa, but I haven't tried it. I like cocoa way better. You would need less sweetner though with carob because it is not bitter like cocoa is.
02-20-2007, 07:00 PM
I add cacao nibs to fudge and brownie recipies. Tonight we had banana ice cream with chocolate chips= frozen bananas+almond mylk+cacao nibs+pureeing=yummyness, happy kids yeah! Oh I also make an alternative ovaltine which is, 1 banana+1tbl. maca (or to taste, start smaller if you are not used to it),+1tbl. nibs+ 1 cup mylk. blend and yum!
02-21-2007, 02:02 PM
Another great recipie that uses cacao on greenchefs is the chocolate banana shake. You'd have to grind the nibs for the recipie, I just use a coffee grinder, and it works out great. I do adore that shake!
02-21-2007, 02:05 PM
Great ideas and i can hardly wait until 4:00 to make some of them.
I'm so glad i purchased them and i read the package and they are organic and pure so i'm so happy about that.
Just counting the hours and minutes:D :D :D
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