Milk & Sprout Bag
226g, Sunfood Nutrition (peeled,
raw, certified organic)
This is Raw, Organic Chocolate!
(aromica) 227g 10,95€
Rawcreation (criollo) 500g 20,95€
Rawcreation (criollo) 1kg 38,50€
Sunfood (aromica) 1,13 kg 47,95€
Sunfood (aromica) 4,54 kg 182,95€
vraag naar onze grotere hoeveelheden
Demand for our 8
ounce bag of cacao nibs continues to explode.
This is Raw, Organic Chocolate! There is fantastic hope for chocoholics
everywhere! You can turn cravings for cooked chocolate into super-nutrition.
All chocolate is made from the cacao bean!
Normally, one could
peel cacao beans before eating them...now we've done it for you!
"Cacao Nibs" (or Cacao Pieces) are peeled raw/organic
The raw cacao bean
is one of nature's most fantastic superfoods due to its wide array
of unique properties, many of which are destroyed or corrupted by
ask me what I eat. Raw, organic Cacao Beans are the primary food
in my diet. They have inspired me to eat less and live more. Cacao
Beans are truly the food of the gods, the best food ever!"
-- David Wolfe, author of Eating for Beauty, The Sunfood Diet Success
System and others
What is Cacao?
Cacao is the seed
of a fruit of an Amazonian tree that was brought to Central America
during or before the time of the Olmecs. Cacao beans were so revered
by the Mayans and Aztecs that they used them as money!
In 1753 Carl von
Linnaeus, the 18th-century Swedish scientist, thought that cacao
was so important that he named the genus and species of this tree
himself. He named this tree: Theobroma cacao, which literally means
"cacao, the food of the gods."
Cacao beans contain
no sugar and between 12% and 50% fat depending on variety and growth
conditions. Sunfood Nutrition cacao beans are around 40% fat
content (low compared to other nuts). There is no evidence to implicate
cacao bean consumption with obesity.
Cacao is remarkably rich in magnesium.
Cacao seems to be
the #1 source of magnesium of any food. This is likely the primary
reason women crave chocolate during the menstrual period. Magnesium
balances brain chemistry, builds strong bones, and is associated
with more happiness. Magnesium is the most deficient major mineral
on the Standard American Diet (SAD); over 80% of Americans are chronically
deficient in Magnesium!
Stimulant or Superfood?
Cacao contains subtle amounts of caffeine
and theobromine. However, experiments have shown that these stimulants
are far different when consumed raw than cooked.
Consider the following:
Experimental provings of chocolate by homeopaths indicate its stimulating
effect when cooked. One experiment conducted with a decoction of
roasted ground cacao beans in boiling water produced an excitement
of the nervous system similar to that caused by black coffee, an
excited state of circulation, and an accelerated pulse. interestingly,
when the same decoction was made with raw, unroasted beans neither
effect was noticeable, leading the provers to conclude that the
physiological changes were caused by aromatic substances released
Cacao seems to diminish appetite, probably
due to its monoamine oxidase enzyme inhibitors (MAO inhibitors)
- these are different from digestive enzyme inhibitors found in
most nuts and seeds. These rare MAO inhibitors actually produce
favorable results when consumed by allowing more serotonin and other
neurotransmitters to circulate in the brain. According to Dr. Gabriel
Cousens, MAO inhibitors facilitate youthening and rejuvenation.
Phenylethylamine (PEA) is found in chocolate.
PEA is an adrenal-related chemical that is also created within the
brain and released when we are in love. This is one of the reasons
why love and chocolate have a deep correlation. PEA also plays a
role in increasing focus and alertness.
Anandamide (The Bliss
A neurotransmitter called anandamide,
has been isolated in cacao. Anandamide is also produced naturally
in the brain. Anandamide is known as "The Bliss Chemical"
because it is released while we are feeling great. Cacao contains
enzyme inhibitors that decrease our bodies' ability to breakdown
anandamide. This means that natural anandamide and/or cacao anandamide
may stick around longer, making us feel good longer, when we eat
A recent study showed that only one out
of 500 people who thought they were allergic to chocolate actually
tested positive. Allergies to chocolate are quite rare. It is typically
the case that the person is in fact allergic to milk and dairy products.
What to do with Cacao Nibs?:
- Try eating them
straight, a tablespoon at a time. Chew thoroughly and experience
the taste extravaganza of raw chocolate.
- Add to coconut-based
or fruit-based smoothies to enhance the flavor.
- Add agave nectar
or honey or another sweetening agent to the raw cacao nibs and
- Freeze cacao nibs
with sweeteners (agave nectar or honey are fantastic). Eat cold.
- Blend cacao nibs
into herbal teas with the Peruvian superfood maca.
- Add cacao nibs
to raw ice creams for the best chocolate chips in the world.
- Create a raw chocolate
bar! Blend the following raw ingredients together: cacao nibs,
agave nectar, carob powder, maca, coconut oil, angstrom calcium,
and cashews. Pour into a mold and freeze. Eat cold and experience
the truth about the food of the gods!
- Warning: Eating
cacao nibs may cause you to have THE BEST DAY EVER!
Cacao is great fun for everyone - especially kids!
these cacao nibs is not required, although recommended. Cacao nibs
keep well in cool, dry conditions.
Raw Cacao Nibs are exclusively sold in the United States by Sunfood
Why Nature's First
Law Cacao Beans and Cacao Nibs lead all others on the world market
in quality and certification:
- Raw, Organic: This is
a 100% raw product that is certified organic by Skal International.
- Aromica Variety: Our
beans come from the most prized strain of cacao in Ecuador known
as Aromica (due to its outstanding aroma). Aromica is a distinct
fourth variety of cacao (the other three include: forestero, trinitario
- Low Microbe Count:
Because of the exceptional quality and standards under which these
beans are processed, any foreign microbe/bacteria activity is
virtually nonexistent on the skin and inner nib. This is an extraordinary
feat considering that cacao beans come from a moist and slimy
fruit grown in the hot jungle. No other cacao bean sources can
claim this safety feature.
- Pleasant, Tasty: The
unique process we useáretains the purity, fine aroma, fairly
uniform large size, purplish-brown color, easy peeling (of the
beans) and the nutritional impact that nature intended.
- High Flavor, No Roasting:
Because of the quality of the bean and of our processing, you
get to enjoy a rich, raw chocolate flavor and aroma without roasting.
- Low Acid: Our beans
have extremely low acid levels. Most other varieties have much
higher levels of acid.
Special Notice: Beware
of other cacao beans and nibs available on the world market because
they are typically heated, fumigated, conventionally-grown and are
contaminated by bacteria and fungus.
All sales of Nature's
First Law cacao products support indigenous farmers in Ecuador.
To supply our quality, raw, unfermented, organic cacao and products
made from this cacao, we pay each farmer 25% more than the price
for regular, organic cacao in Ecuador. We have also been helping
to fund the growth of infrastructure and irrigation on each farm
to ensure quality cacao to our customers and to allow each farm
to increase production (and therefore increase income). Also,
at the processing location, where cacao butter is pressed and cacao
powder is separated (amongst other things), we help provide
education (regular courses on health, sanitation, etc.) and
higher than standard salaries to all the workers. Your support of
our cacao products has already inspired the recent planting of 100,000
cacao trees in Ecuador. These Cacao Nibs are packaged in a facility
that also processes dairy, eggs, wheat and soy.
Pictured below is a Kirlian image
of our amazing raw, organic Cacao Nibs.
(Kirlian Photography captures energy patterns.)