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NOW Foods Organic Raw Cacao Nibs Description
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Intensely Delicious Bits of Pure Cacao Beans
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Great as a Topping, Snack or in Baking
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Rich, Natural, Dark Chocolate Flavor
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Fresh, Wholesome and Tasty
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Non GMO Project Verified
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Vegetarian/Vegan Product
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USDA Organic
Pure chocolate may be nature's greatest gift. Not only is it undeniably delicious, it can also be super nutritious. To get the greatest benefits from chocolate you need to enjoy it in its purest form - raw cacao. NOW Real Food® Organic Cacao Nibs are tasty little cocoa bean crumbles with a strikingly rich, delicious, chocolatey flavor. These beauties have naturally occurring vitamins, minerals, fiber, flavonols and polyphenols. They're perfect for snacking right out of the bag or as a natural substitute for chocolate chips in your favorite recipes. Add them to smoothies, ice cream, shakes, trail mixes and anywhere else you need a bold chocolate kick!
Because you are what you eat, NOW Real Food has been committed to providing delicious, healthy, natural foods since 1968. We're independent, family owned, and proud of it. Keep it natural. Keep it real.
Free Of
GMO ingredients and animal products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (3 g)
Servings per Container: About 76
| Amount Per Serving | % Daily Value |
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| Calories | 20 | |
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| Total Fat | 1.5 g | 2% |
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| Saturated Fat | 1 g | 5% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 1 g | <1% |
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| Dietary Fiber | 1 g | 4% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 2 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 22 mg | 0% |
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Other Ingredients: Organic cacao nibs.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mini Pumpkin Caramel Cheesecakes (Vegan + No-Bake)
[vc_row][vc_column][vc_column_text]These no-bake vegan pumpkin caramel cheesecakes are not only stunning, they’re packed with all-natural ingredients. Grab your 2.4”x1.4” silicone molds and your food processor to prepare three scrumptious layers of (mostly) raw ingredients. A combination of nuts, seeds, coconut, cacao, maple syrup and coconut oil are pulsed into a crumbly base. Steamed pumpkin, soaked cashews, coconut cream, coconut oil and maple syrup are blended with pumpkin pie spice into a creamy consistency. Then a cinnamon-caramel layer is concocted with dates, plant-based milk, coconut oil and spices. Top each mini cake with whipped coconut cream and pumpkin seeds.
Mini Vegan Pumpkin Cakes (No-Bake)
Base
(Dry)
- 1/3 cup raw pecans (soaked water for 4-5 hours and rinsed)
- 3 Tbsp. sunflower seeds
- 2 Tbsp. shredded coconut
- 1/2 Tbsp. raw cacao powder
- 1/2 Tbsp. raw cacao nib
- Pinch of pink salt
(Wet)
- 1 Tbsp. maple syrup
- 2 tsp. melted coconut oil
Pumpkin Layer
- 3.5 oz. raw cashews (soaked in water 2-4 hours then rinsed)
- 7 oz. peeled and cored Japanese pumpkin or butternut squash (cut into chunks)
- 1/2 cup coconut cream or coconut milk
- 6 Tbsp. coconut oil
- 4 Tbsp. maple syrup
- 1/2 tsp. pumpkin pie spice
Cinnamon-Caramel Layer
- 15 medjool dates (soak in warm water for 15 minutes and drain)
- 1/2 cup plant-based milk
- 1 Tbsp. melted coconut oil
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon
- pinch of salt
Garnish
- 1 can coconut cream (chill overnight)
- 1-2 Tbsp. maple syrup
- Pumpkin seeds
- Base: Using food processor or blender, pulse dry ingredients until processed but slightly crumbly. Add wet ingredients and pulse a few more times. Press mixture into base of 8 2.4"x1.4” silicone molds.
- Pumpkin layer: Place pumpkin in microwave-safe bowl and cook 4 minutes or until tender. In high-speed blender, place pumpkin layer ingredients and blend until smooth. Add more sweetener and spice if desired. Pour filling over base, leaving room for caramel. Freeze until set.
- Cinnamon caramel layer: Remove seeds from dates and blend with cinnamon caramel ingredients. Pour caramel over pumpkin layer and freeze more than 5 hours or until set.
- Garnish: Scoop solidified coconut cream in a bowl. Beat with electric hand mixer until consistency is a thick whipped cream. Add maple syrup and stir until combined.
- Remove cakes from molds and garnish with whipped cream and pumpkin seeds.
Grab these ingredients and more at Vitacost.
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