Chocolate nibs also known as cacao nibs are found in the cacao seeds or beans of the cacao fruit.
Cacao nibs in their raw state contain so many nutrients such as lots of antioxidants and important minerals as well as vitamins.
And the caffeine in raw chocolate nibs is lower than the caffeine found in cooked chocolate.
The cacao tree grows in tropical regions around the globe and the fruit of this tree is where cacao seeds or beans come from.
The fruit looks like a pod or a football and contains lots of cacao seeds.
And the cacao seeds or beans have a membrane that protects the nib or kernel which must be peeled away.
Peeled cacao beans or seeds are the "nib" and are ready
for further processing or eaten "as is".
However, you may find the raw nib to be very bitter tasting and unappealing all by itself.
Most people will use a sweetener to even out the natural bitter taste of the cacao nib when they add nibs to their smoothies or other chocolate treats.
In its raw and unadultered state, this food is actually a valuable and potent super-food loaded with nutrients and brain chemicals very similar to the ones our bodies create when we are in-love.
And when processed at low temperatures this protects its antioxidants, vitamins, and minerals.
Besides magnesium, other essential minerals are present in cacao nibs such as calcium, zinc, iron, copper, and potassium.
And in its raw state it contains B vitamins and vitamin E.
Raw cacao nibs contain very small amounts of caffeine and theobromine. Theobromine is the sister molecule of caffeine and is less of a stimulant.
Experiments have shown that these stimulants are far different when consumed raw or are low temperature dried rather than roasted.
The caffeine in cooked or roasted chocolate has a much more stimulating effect than chocolate that is in the raw state.