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**NOTE: These have been roasted but they are unsweetened (closer to a bakers chocolate) . If you desire more sweetness we suggest adding Stevia or Sugar as well.

These are all single-source, straight from Ecuador, made from the cacao beans of older, "original" cacao plants, organic and raw.

Just as importantly, this is perhaps some of the finest cacao you will ever taste in the world. It is one of life's "bucket list" experiences to ingest this plant and tune in to how it is interacting with your body and mind. These have absolutely no sweeteners, no filler, no preservatives, no GMOs, no soy, no wheat... nothing! Just pure, raw high-grade cacao from Ecuador to you.

Premium Ecuadorian Superior Cocoa Nibs are a nutrient dense superfood, high in health-promoting flavonoids, flavanols, zinc, protein and minerals such as iron, calcium, magnesium, and chromium (helps balance, control, and even help lower blood sugar levels and reduce appetite). High Source of Antioxidants, including polyphenols (good for teeth, helps prevent cavities and tooth decay), catechins and epicatechins.

Great food for Cardiovascular system and can enhance energy.. theobromine, a stimulant naturally present, maintains energy levels all throughout the day unlike the dreaded caffeine crash.

Versatile Kitchen Ingredient - Use in cookies, brownies, baked goods, candy and cake, as an alternative to chocolate chips. Make your own healthy snacks or granola bars, blend in smoothies, shakes, desserts, ice cream, cereal, yogurt, drinks, green drink mixes or even sprinkle on salads and normal hot foods for a savory treat. Use in cookbook recipes as you would conventional chocolate chips.

Natural Source of Anandamine. Great Mood Enhancer. Calms anxiety, stress levels and makes you feel good.

"Arriba" actually refers to a geographic region within Ecuador where high-grade cacao plants were grown and harvested, but it also became synonymous with the high quality of cacao from that region in much the same way that "Bordeaux" is actually a wine-producing region of France that soon become synonymous with a specific variety of wine, whether or not it was from the Bordeaux region.

For that reason, the term "Arriba" means different things to different people, even within the cacao industry, to some, it's a genetic variety of older cacao trees, to others, it's a geographic region. I'm using it here to refer to a higher-grade cacao from older Ecuadorian cacao trees, most of which (but not all) originated in the Arriba region near the Guayas River. This is widely considered to be the finest cacao from Ecuador, harvested from older cacao trees growing just the way they grew thousands of years ago.

In comparison, virtually all the Chocolate used in candy bars, chocolate chips, chocolate cakes, breads and so on is derived from a new, genetically divergent plant called CCN-51 -- a pale shadow of the original cacao tree it was supposed to replace.

Most consumers have no idea the chocolate they've been eating is made with what is effectively a weakened cacao variety. And if you've been eating that variety of chocolate all your life, you're in for a real surprise when you get your hands on what I'm calling "Arriba Nacional" cacao, which has a deeper, more complex and "floral" flavor profile than common cacao varieties.

Designed to help alleviate issues due to IBS / Gallbladder problems This blend contains: Flaxseed, Burdock Root, Dandelion Root, Black Walnut Leaf, California Poppy, Chamomile