Why Raw Cacao is Better than cacao nibs
Roasted Cacao Nibs
Which is better? Raw Cacao or Cacao Nibs?
A question we are often asked is: Which is better, Raw Cacao or Cacao Nibs? Below is some information which we hope will help you chose the most nutrient rich and convenient option.
Nutrient Retention is Higher
Raw Cacao is the most unprocessed form of Cacao. The only heat generated in preparing it is in the fermentation process (top temperature around 42C). This helps to preserve the flavanols, minerals and vitamins that are present. As a consequence, nutrients such as tryptophan, anandamide, and phenylethylamine are more prevalent in Raw Cacao than in roasted Cacao Nibs.
Heart & Metabolic Boost
Studies have found that the high flavanol content of raw cacao is linked to better blood flow, reduced blood pressure. There are also links to improved insulin sensitivity and reduced inflammation.
Mood & Cognitive Support
Raw cacao naturally contains mood-enhancing compounds—like phenylethylamine (“the love chemical”), tryptophan (a serotonin precursor), anandamide (“the bliss molecule”), and theobromine. All of these help improve our mood, reduce stress, and improve focus.
Superior Absorption
Cacao paste or finely ground powder is gentler on digestion and more absorbable than dense nibs.
Balanced Texture & Culinary Versatility
Raw cacao paste which we chop for convenience is smoother and easier to add to drinks, cereals, smoothies, or low heat recipes than nibs.
Mineral Density & Bioavailability
Per serving, raw cacao tends to offer higher amounts of key minerals—like magnesium, iron, copper, and manganese—than nibs or processed cocoa powders. It’s a superior source of iron, particularly for plant-based eaters. Keep in mind that the iron is non-heme, which means that to get the best absorption, it’s a great idea to have something rich in vitamin C around the time you consume your raw cacao.
Final Thoughts
While cacao nibs are still a healthy and crunchy snack, raw cacao paste generally delivers more accessible and concentrated nutrients, better absorption, and enhanced mood and heart benefits.
Key Takeaways: Why Raw Cacao Often Beats Nibs
* Higher antioxidant and flavanol absorption due to low‑heat processing
* Rich in mood‑boosting, heat‑sensitive compounds like PEA, tryptophan, anandamide
* More absorbable in paste/ground form than chunky nibs
* Denser mineral content—especially iron and magnesium
* Smooth texture perfect for drinks, smoothies, and mindful rituals
* Clean and more consistent dosing than nibs
* Easier to test and source for purity—with minimal heavy‑metal concerns