Coconut flour is made from dried coconut cake (also called meat). Coconut meat is the white, firm inside part of the coconut. The milk is separated from Coconut meat in order to produce the dry flour. Once the meat is strained and separated from the coconuts milk, it is baked at a low temperature to dry it out and create a powdery flour made entirely of coconut.

The beans from the organic cacao/cocoa pods are roasted and then parted from their protective husks and broken down into small pieces. These have been popular for a long time for adding a bitter flavouring to drinks, baked goods and savoury dishes. The small pieces of cacao still retain a chocolately flavour but lack the sweetness, making them ideal for cooking dishes that you don't want too sweet. 

The stronger flavour also requires less, so even in sweet dishes like chocolate cookies, you can substitute out higher calorie chocolate chips for fewer cocoa nibs. In addition to being great for cooking, cocoa nibs are also nutrient-dense sources of some vitamins and minerals. Try adding cocoa nibs to coffee, dessert toppings, savoury dishes like cacao and coffee roasted chicken, or baked into your favourite cookies.

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