I really enjoy this cacao nibs with my oatmeal, the flavor is amazing and it has this crunchiness that boost any meal.

I really enjoy this cacao nibs with my oatmeal, the flavor is amazing and it has this crunchiness that boost any meal.  Read Less

Good value of money. Concentrated cocoa flavor. Multipurpose useage, baking, latte, chocolate. Tastes natural.

Good value of money. Concentrated cocoa flavor. Multipurpose useage, baking, latte, chocolate. Tastes natural.  Read Less

I have used multiple brands of organic cacao powder over the past five years, including LIVfit, Viva Labs, Navitas, and Terraso...  Read More

I have used multiple brands of organic cacao powder over the past five years, including LIVfit, Viva Labs, Navitas, and Terrasoul. They have all been of good quality, but this brand is especially flavorful. I will definitely purchase it again.I have included a recipe I recently developed for vegan, gluten-free, rich, chocolate-brownie cookies using this cacao powder. This recipe can be made as either chewy or crispy cookies, depending on how long you bake them. If you do not prefer (as I do!) your chocolate cookies to be super sweet, then you can leave out the stevia and/or the monk fruit powder.VEGAN, CHOCOLATE-BROWNIE, CHEWY OR CRISPY COOKIESPreheat oven: 325 degrees chewy, 310 degrees crispyCook: 6 minutes chewy, 10 minutes crispyYield: 28 1-tablespoon-size cookiesCalories: 70 eachIngredients3/4 cup raw sugar1/2 cup coconut oil1 cup flour1/2 tsp baking soda1/4 tsp salt1 tsp arrowroot powder1 T stevia (optional)1/4 tsp. monk fruit powder (optional)1/2 cup cacao powder1 T vanilla extract1 tsp. almond extract (optional)2 T waterInstructions•Preheat oven and grease cookie sheets.•Combine sugar and coconut oil and beat well with a wire whisk.•Combine all dry ingredients and mix well with wire whisk, then add to sugar/oil mixture and blend well.•Blend in vanilla extract, almond extract and water. This will create a thick, dense dough.•Use a 1-tablespoon-size melon ball dipper or 1-tablespoon measuring spoon to dip out precise portions for individual cookies. Form them into round balls, and leave plenty of room between the cookies because they will spread as they cook. If you want a thick and chewy cookie, don’t press the balls flat. If you want crispy cookies, press the balls very flat.•Bake the cookies 6 minutes for chewy and 10 minutes for crispy (check them after 8 minutes to make sure they aren’t getting too brown). Allow them to cool on the cookie sheet for 5-10 minutes either way.•Store uneaten cookies in the freezer. They can be eaten the moment you take them out of the freezer. Because they are thin cookies, they don’t get too hard to chew when frozen.Note: This recipe can also be used to make a chocolate crust for a cherry pie, either for the bottom or the top of the pie. Partially precook the crust before baking the pie.  Read Less

Good consistency, color, and quality.This was a gift for a diabetic who swears by this product.It has no added sugar and is ver...  Read More

Good consistency, color, and quality.This was a gift for a diabetic who swears by this product.It has no added sugar and is very flavorful.It's organic certified so it's gotta be good.If it's bitter for you just add honey which is diabetic friendly as well.  Read Less