There’s some contention over “cocoa” versus “cacao,” but most people agree that cacao refers to raw cocoa beans and cocoa refers to beans that have been heated and sometimes treated with alkaline to reduce the beans’ natural acidity. (The latter is known as “Dutching,” named after a Dutchman who came up with the process.) Most cocoa products are from exactly that – made of cocoa, or heat-treated beans.
Cacao nibs, however, are raw cocoa beans chopped into small pieces. Sometimes they’re sold toasted; sometimes they’re not. If you want to have the option of raw or toasted, buy raw cacao nibs and then dry-toast them yourself in a skillet if you want a richer, nuttier, more chocolate-y flavor. Whether they’re raw or toasted, cacao nibs are delicious scattered onto yogurt, stirred into oatmeal, or included in cookie doughs. Or if you’re a granola fan, add cacao nibs to your list of go-to granola ingredients!
Cacao Nib Granola
Makes about 5 cups of granola.
3 cups rolled oats (can also use brown rice flakes, and/or quinoa flakes* if avoiding oats)
½ cup sunflower, hemp, and/or pumpkin seeds
½ cup chopped nuts (any combination of pecans, almonds, peanuts, walnuts, and/or cashews)
¼ cup extra-virgin olive oil or melted coconut oil
¼ cup maple syrup
¼ cup unsweetened shredded coconut
¼ cup cacao nibs
Pinch of sea salt
½ cup dried fruit, chopped into small raisin-sized pieces if necessary
Preheat oven to 300 degrees and get out a large rimmed baking sheet. In a large mixing bowl, mix together all ingredients except for the dried fruit. When thoroughly incorporated, spread out in the baking sheet in a single layer.
Bake for about 30 minutes, stirring every 10 minutes with a long wooden spoon to prevent granola from burning. Granola will turn golden brown and fragrant. Remove from oven and stir in the dried fruit. Let cool.
Top the granola with organic Greek or raw yogurt or enjoy it as trail mix.
*Be sure to use gluten-free oats if you’re making gluten-free granola.
