Organic Cocoa Nibs

Organic raw cocoa nibs are unroasted cocoa nibs from certified organic cultivation. They are suitable as a snack, as a topping for yogurt or porridge, and for baking. 100 g in a stand-up pouch. Lab-tested from the Memmingen pharmacist’s manufactory.

€9,90

€99,00 kg

Tax included.

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In stock - Arrives in 2-3 working days!

Size: 100g

100g

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Raw organic cocoa nibs with 30 g of fiber per 100 g

Cocoa nibs are broken cocoa beans, nothing else. No sugar, no milk, no excess cocoa butter. The flavor is accordingly bitter and intense, far removed from chocolate.

What sets nibs apart from chocolate

For chocolate, cocoa beans are roasted, ground, mixed with sugar and usually milk powder, and conched for hours. For nibs, all of that is left out: the beans are simply stripped of their shells and broken.

Unroasted. Our nibs are not roasted, which is why they are described as raw. This preserves the bean's original, slightly fruity and tangy character.

The cocoa comes from the Dominican Republic and controlled organic cultivation, certified according to the EU Organic Regulation, inspection body number DE-ÖKO-039.

Nutritional values and use

Per 100 g, the nibs contain 30.1 g of fiber, 13.4 g protein, 51 g fat, and just 0.7 g sugar. The energy value is 2,294 kJ, or 548 kcal.

The fiber content is five times the EU threshold for making a high-fiber claim. At 0.7 g of sugar per 100 g, the nibs are also considered low in sugar. For comparison: dark chocolate usually ranges between 25 and 45 g of sugar.

Nibs are great in muesli, over porridge and yogurt, in smoothies, or as a crunchy element in baked goods. Anyone trying them on their own should be prepared for their strong bitterness.

Organic cocoa nibs: origin and quality

One ingredient only: raw organic cocoa nibs, unroasted. No added sugar, no flavorings, no emulsifiers. Packed in a resealable stand-up pouch. Each batch is tested for heavy metals by an independent laboratory.

Behind Vitalplant is Christian Lazar, a licensed pharmacist with over 35 years of professional experience at Stern Pharmacy.

Inhalte zuletzt geprüft am 28.08.2026

Cacao nibs, unroasted*.

*From controlled organic cultivation.

Recommended use: Ideal as a snack, topping for yogurt and porridge, or for baking.

Allergens: According to the raw material specification, it contains no allergens requiring labeling in accordance with Annex II of Regulation (EU) No. 1169/2011.

Storage: Store in a cool, dry place, do not freeze, and protect from direct sunlight.

A tree that blooms on the trunk

Theobroma cacao belongs to the mallow family and is therefore related to hibiscus, okra, cotton, and the baobab tree. The genus name comes from Greek and means food of the gods.

What is unusual is where the tree blooms: not in the canopy, but directly on the trunk and on older branches. Botanists call this cauliflory. The tiny flowers are pollinated not by bees, but by midges, tiny mosquitoes barely the size of a pinhead. Only a small share of the flowers are pollinated at all; these develop into the fruits, each containing thirty to fifty beans in a white fruit pulp.

What happens during fermentation

A fresh cocoa bean tastes like nothing that resembles cocoa. The flavor only develops through fermentation, which takes place in three stages over about five to seven days.

First, yeasts ferment the sugar in the fruit pulp into alcohol. Then lactic acid bacteria take over, and finally acetic acid bacteria convert the alcohol into acetic acid. This raises the temperature in the heap to around fifty degrees. The germ in the bean dies, the acetic acid penetrates, and triggers enzyme reactions in which the actual precursors of aroma are formed. Without this step, there would be no chocolate.

Why unroasted tastes different

After fermentation, the beans are dried in the sun for one to two weeks. For chocolate, they are then roasted, during which the familiar roasted notes are created from the aroma precursors through the Maillard reaction.

Our nibs skip this step. They are, of course, fermented and dried; otherwise they would be inedible. But without roasting, the profile remains fruitier and more acidic, while the dark roasted aromas are missing. Anyone comparing them with chocolate is therefore comparing two different processing stages.

From bean to nib

After drying, the beans are freed from their thin shell and broken. The pieces are the nibs. If they are ground further, the cocoa butter that emerges creates a liquid mass, the basis of every chocolate. With us, the process ends one step earlier.

Three variety groups are distinguished in trade: Criollo is considered the finest and rarest, Forastero makes up by far the largest share of the world's harvest, and Trinitario is a cross between the two.

✔ Laboratory analysis - follows...
✔ Product specifications - Download here!

Organic Cocoa Nibs

€9,90

€99,00 kg

€9,90

€99,00 kg

Origin and Use

Gebrochene Kakaobohnen, roh
30 g Ballaststoffe je 100 g
Aufs Porridge oder ins Müsli

Product reviews

Aus eigener Herstellung

Vom Apotheker entwickelt Christian Lazar stellt jede Rezeptur selbst zusammen.
Von Hand abgefüllt Kleine Chargen, jede Platte einzeln abgestrichen.
Mechanisch dosiert Gleiche Menge in jeder einzelnen Kapsel.

Ohne künstliche ZusätzeKeine künstlichen Süßstoffe, Aromen oder Farbstoffe.
Geprüfte RohstoffeUnabhängig laborgeprüft, Analysenzertifikat auf jeder Seite.
Lichtgeschützt verpacktBraunglas oder blickdichter Beutel, je nach Produkt.
Kurze ZutatenlisteWas nicht hineingehört, steht auch nicht drin.

Frequently Asked Questions

Pure as a snack, as a topping for yogurt, porridge, or smoothie bowls, or for baking. In cookies and granola bars, they replace chocolate chips, but without their sweetness. They also work sprinkled over salads or into a chili sauce, where they add a tart depth.

Broken cocoa beans, nothing else. After harvest, the beans are fermented and dried, stripped of their shells, and broken into pieces. This exact material is the starting ingredient of every chocolate bar; the only difference is that sugar, cocoa butter, and usually milk powder are then added. Here, it remains pure cocoa.

Intensely bitter and noticeably more astringent than even very dark chocolate, with a slight tart and fruity note. Anyone trying it for the first time and expecting chocolate will be surprised. The texture is crunchy, similar to chopped nuts.

During chocolate production, the beans are usually roasted, which creates the typical roasted aromas. Our nibs are unroasted and therefore have a more fruity, tangier profile. Of course, they are still fermented and dried, because without these steps a cocoa bean would be inedible.

In geringer Menge ja, vor allem aber Theobromin, das mengenmäßig deutlich überwiegt. Beide gehören zur selben Stoffgruppe, den Methylxanthinen. Wer abends empfindlich reagiert, isst Kakaoerzeugnisse deshalb besser tagsüber.

Nein, auf keinen Fall. Das enthaltene Theobromin ist für Hunde und Katzen giftig, weil ihr Stoffwechsel es nur sehr langsam abbaut. Kakao Nibs sind sogar deutlich theobrominreicher als Milchschokolade. Bewahre den Beutel also außerhalb der Reichweite von Haustieren auf.

Yes. The ingredient list has exactly one item: unroasted cocoa nibs from certified organic farming. No sugar, no cocoa butter, no flavorings, no coating.

The bag contains 100 g. How long that lasts depends on how generously you sprinkle it; as a topping, one tablespoon goes a long way. Store in a cool, dry place and seal the resealable stand-up pouch well so the nibs stay crisp.

Organic Cocoa Nibs