Everyone loves the idea of snacking on cacao nibs, because they’re all like, “I want to eat cacao/ chocolate in it’s purest form”
They buy a bag with the best of intentions, pour out a little handful and get involved… within 5 seconds of chewing, that faces appears, the one you see when people are shocked, surprised and not happy about the situation all at the same time.
People think they’re gonna taste like a chocolate bar. Ha! People are funny.
Anyway, problem solved, my friends.
Candied cacao nibs will give you the ability to snack on the purest of all chocolate without the “holy hell these are bitter and taste horrible” face on….that face is not attractive, let’s be honest. Don’t nobody need that.
Use these as a snack, addition to cereal, top smoothies (to be all fancy and garnishy), garnish desserts or add it to your chocolate for an amaze balls crunch.
Easiest thing to do, ever… serious. No excuses.
Candied Cacao Nibs
100g cacao nibs, soaked 2-4 hours, drained very well
50g coconut sugar
1 tsp tamari (optional)
1 tbsp maple syrup
½ tsp vanilla powder
- In a mixing bowl, combine all ingredients and mix well with your hands
- Transfer to a teflex lined dehydrator tray and dry at 115f for 12 hours, flip onto the mesh and dry again for 12 hours or until dry and crisp. If you don’t have a dehydrator, then do this in your oven on a baking tray lined with a slip mat or greaseproof paper. Set temp to 140c and let it ride till they’re crispy
- Break up bigger clumps and store in an airtight container at room temp for many months