Or niblets. I have just discovered these. And I am very glad I did. I am chocolate challenged. If I just walk down the chocolate aisle before Halloween, Valentines Day, or Easter, the smell of chocolate sets off a binge of epic proportions. So I stay away. Same result with chocolate frosting.
See what I mean in these 2 blog entries:
I have also learned recently about the fantastic benefits of chocolate in fighting angiogenesis which is one of the facets of how blood supply is grown to feed cancer tumor cells. And that is very inportant to me.
So I keep an eye out for a way to balance the 2 problems. I think I've found it. Cacao Nibs. These are as close as I can get to the whole food without having a cacao tree in my yard. All they do is harvest the cacao bean from the tree trunk, dry them and smash them into these small pieces. You can purchase them raw or roasted.
Either way, you get 8% of volume of polyphenols, more than from any other food. That is evidently a good thing to help you "do in" fat cells and cancer cells!
And you have no added fat or sugar like in a candy bar, brownie, or frosting on a cupcake. Only the natural fats that occur in the cacao bean.
And the savory bitter flavor has wonderful possibilities for combination with other healthy foods. I have used them twice as a healthy substitute for croutonon a tossed salad with strawberries and onions.
Tomorrow, I'm adding them to my morning frozen banana smoothie.
And I'm thinking they would work well as a topping on chili salad instead of fritos.
Smoothie Update: I blended nibs, strawberries, raspberries, frozen banana, almond breeze, spinach, cinnamon, and nutmeg. Flavor was delicious. Very chewy, because of the raspberry seeds. Most of the nibs were reduced to very small particles. Unless I buy a better blender, I'd strain the fruit first.