I'm nuts for a raw cocoa nib. These suckers are the perfect addition to guilt-free desserts, and a fun topper for a healthy green smoothie. Why do I love them so much?
These little pods of beany goodness are grown in the South America and ‘choc’ full of antioxidant goodness. The cacao bean is rich in plant nutrients called flavonoids. Flavenoids help protect plants from the environmental toxins and help repair damage. If we consume foods high in these plant nutrients then we reap some of the antioxidant powers!
Antioxidants are vital in quenching free radicals that cause cell damage, and oxidative stress. Antioxidants have been shown to reduce skin damaging free radicals leading to reduction in skin ageing, and boosting skin health. Cacao is chock full of a flavonoid called anthocyanidin – this may have 4 x times the antioxidant content of regular dark chocolate.
As well as all of the other general health benefits such as improved memory, increased fat loss and energy boosting…there really is no reason NOT to eat cacao!!
Get it yourself?
Grab the following:
1 cup roasted hazelnuts
8 medjool dates
1/4 cup raw cacao powder
1/2 can coconut milk
1/2 tsp salt
How to Make:
1. Add all ingredients to a blender
2. Blend on high until smooth and creamy
3. Top with raw cacao nibs and coconut flakes
3. Scoop into a clean jar, seal with a lid and make sure to store in the fridge for up to 2 weeks.