Flavanols: 2620 mg/100g🇪🇨 Ecuador Certified Organic

Raw Cacao Nibs

Raw cacao nibs with a natural crunch. Intense in flavour and versatile: in yoghurt, granola, baking, or straight from the bag.

Up to 200% more cacao flavanols than typically roasted nibs

Independently lab-tested for purity and quality

No additives. No processing. Cracked and kept raw

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1 pouch

€19,95

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€37,91

€39,90

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€53,87

€59,85

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Certified organic

Flavanol content: ~2620 mg per 100 g, DP1–7 quantified
Certification: Certified Organic
Processing: Unroasted
Additives: None
Download: Full lab report (PDF)

Origin: Guayas, Ecuador
Cacao variety: Nacional
Harvest season: Fall 2025
Cultivation: Certified organic
Fermentation: Short, carefully monitored heap fermentation under greenhouse conditions
Drying: Sun-dried on covered concrete patios under monitored conditions

Energy	2422 kJ / 586 kcal
Fat	53.1 g
of which saturates	32.8 g
Carbohydrates	26.7 g
of which sugars	0.6 g
Fibre	25.3 g
Protein	12.9 g
Salt	0.02 g

Per 100 g

Ingredients:

Organic cacao nibs

Specifications:

Net weight: 300 g
Allergens: None (free from all 14 EU allergens)
Storage: Store cool and dry, away from direct sunlight

MORE DETAILS

Raw cacao nibs are what you get when you crack an unroasted cacao bean and remove the shell. Ours come from single-origin Nacional cacao grown in Ecuador, the same beans used in our chocolate bars. Because they are unroasted, the flavanols and natural compounds of the bean remain fully intact. The flavour is intense and earthy, with a natural crunch. Add them to yoghurt, oats, or smoothies, use them as a topping, or eat them straight from the bag

Flavanol content per 100g

Roasted nibs (est.)

Flava'Choc Raw Nibs

2620 mg/100g

Epicatechin & catechin (DP1)

Oligomeric procyanidins (DP2–DP7+)

Sources: published cacao research & independent lab testing.

ORIGIN

Guayas, Ecuador

Sourced from the region of Guayas in Ecuador, this organic cacao is rooted in its historic Nacional lineage, one of the country’s most unique genetic cacao profiles. The fertile lowlands and tropical climate create favourable growing conditions that support both flavour refinement and antioxidant richness. This origin delivers a balanced and refined flavour profile with notes of dried cranberry, soft malt, light fruitiness, and a subtle salty hint. Fermentation and drying are carefully managed to preserve flavour and the distinctive profile of this origin.

Nutrition & Lab Analysis

Cacao contains a wide range of naturally occurring nutrients, from flavanols to essential minerals. Flava'Choc tests every batch of all its products to verify these nutrients and guarantee purity and safety.

View full lab report →

DP1–7 FLAVANOLS

Flavanol Profile

Validated measurement of DP1–7 cocoa flavanols — the fraction most extensively studied in clinical flavanol research.

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Per 100g

~2620

mg total flavanols

~400

mg epicatechin & catechin (DP1)

15% of total

DP1–7 quantified per batch

THEOBROMINE & CAFFEINE

Natural Stimulants

Cacao naturally contains theobromine and small amounts of caffeine — two bioactive compounds studied for their effects on alertness and mild vasodilation.

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Per 100g

941.2

mg/100g · Theobromine

94 mg per 10g serving

134.3

mg/100g · Caffeine

13 mg per 10g serving

MINERAL PROFILE

Essential Minerals

Cacao naturally contains magnesium, potassium, iron, copper, manganese, and phosphorus — minerals for which the EU recognises authorised health claims.

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Per 100g

Mg

240.0

mg/100g

K

800.0

mg/100g

Fe

2.5

mg/100g

P

390.0

mg/100g

Cu

1.5

mg/100g

Mn

1.4

mg/100g

SAFETY TESTING

Heavy Metal Screening

Each batch is tested for microbiology and heavy metals in accordance with strict EU safety standards.

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HEAVY METALS

Cadmium

0.45 mg/kg

EU: —

Lead

0.01 mg/kg

EU: <0.10

Arsenic

0.01 mg/kg

no EU limit

Mercury

0.01 mg/kg

no EU limit

Nickel

1.4 mg/kg

no EU limit

Learn more in our blog post about heavy metals → Read our blog post →

SAFETY STATUS

✓

Microbiology

Conform

✓

Mycotoxins

Not detected

✓

Pesticides

EU Certified Organic

Frequently asked questions

“Unroasted” means our cacao beans are not subjected to conventional high-temperature roasting used in standard chocolate production. Instead, we apply a very light and brief heating step. This controlled heating primarily affects the outer husk to ensure microbiological safety and enable clean shell removal. The cacao core itself remains at low temperature, preserving its natural structure and flavanol content.This process is fundamentally different from traditional roasting, where the entire bean is exposed to prolonged high heat.

All our products carrying the term “raw” are considered raw in the sense that they are not conventionally roasted and the cacao core is never exposed to high temperatures. Any light 'roasting' step is carefully controlled so that the internal bean temperature remains low, preserving the flavanol content while ensuring microbiological safety. For products that undergo conching, the process is carried out at controlled low temperatures below 45°C to preserve cacao’s natural state. This approach allows us to balance purity with responsible processing.

Yes. Our cacao nibs are made from premium cacao beans and processed with care at controlled low temperatures to help retain their naturally occurring flavanols. Flavanol content can vary from batch to batch — even when using the same origin and processing methods — due to natural factors such as growing conditions, sunlight exposure, soil composition, and post-harvest handling. To provide the most representative and transparent values, we report average flavanol levels based on multiple independent laboratory analyses conducted across different batches. These averages reflect the typical flavanol content you can expect. The flavanol values (DP1–7 quantified) shown on this product page are based on these averages and are supported by laboratory reports available for download and in our internal archive. Values are reviewed and updated regularly as new batches are tested.

Yes. Our cacao nibs are made from certified organic cacao, grown without synthetic pesticides or chemical inputs. Certification details are available on the product page and packaging.

Cacao nibs can be enjoyed as they are, added to yoghurt or oatmeal, blended into smoothies, or used in baking for natural crunch and depth of flavour. They provide pure cacao intensity without added sugar or unnecessary processing.