8 Ways to Incorporate Cocoa Nibs In Your Recipes

8 Ways to Incorporate Cocoa Nibs In Your Recipes

8 Ways to Incorporate Cocoa Nibs In Your Recipes

Cocoa nibs have a bitter chocolate flavor and a lovely crunch. They are present in many of the same foods that include chocolate chips like muffins, cupcakes, granola, cookies, and brownies. Sorich Organics cocoa Nibs are 100% natural. They come from beans grown without the use of pesticides, herbicides, or chemicals.

Here are a few recipes to use and enjoy cocoa nibs:

1. Add Cocoa Nibs To Granola

Simply add a couple of tablespoons to 1/2 cup to about 3 to 4 cups of granola after baking it. You can sprinkle a few nibs on top of a bowl of granola along with some fruit and berries while serving. 

2. Sprinkle On Smoothies & Smoothie Bowls

Cocoa nibs make a great topping for smoothies and smoothie bowls. They even pair well with nuts, dried coconut, and fruits. 

3. Add Cocoa Nibs To Trail Mix

Boost trail mix by adding a few tablespoons of cocoa nibs. They work great for a healthy and homemade trail mix. 

4. Fold Cocoa Nibs Into Ice Cream 

Mix few cocoa nibs into a bowl of ice cream for a delicious snack. 

5. Infuse Cream With Cocoa Flavor

Roast 1/4 to 1/3 cup cocoa nibs then mix one cup of heavy cream. Use this as a topping for hot chocolate, coffee, or other desserts. 

6. Make Hot Brewed Cocoa

A drink with roasted cocoa nibs with water in a French press makes a hot beverage that satisfies coffee cravings. You can add sweetener, milk, or creamer as desired.

7. Use Cocoa Nibs As A Garnish

Sprinkling cocoa nibs on top makes a lovely garnish with a bonus of added texture. 

How To Roast Cocoa Nibs

One easy way to boost the flavor of cocoa nibs is to roast them.
  • Heat oven to 350° Fahrenheit.
  • Spread cocoa nibs on sheet. 
  • Bake for 10 to 15 minutes. 
  • Remove from the oven and allow to cool completely before using or storing.
  • Store in an airtight container. 
Once toasted, the cocoa nibs can be used for infusing cream or making hot Brewed Cocoa. 

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