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 chocolate 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.