Vivapura offers raw, organic Cacao Nibs (Arriba Nacional, Aroma Defina variety) from Ecuador.
We source our Cacao directly from the farm.  It is a very rare, high-quality variety that is sensitively handled in its production process. Our Cacao is truly raw cacao grown on native soils where no chemicals, fertilizers, or herbicides have ever been used. The cacao has been dried under 118 degrees and has very low fermentation (all cacao has fermentation as an important part of the drying and curing process). Enjoy the best organic, raw chocolate on Earth!

• Super High in Antioxidants: Cacao has higher Oxygen Radical Absorption Capacity (ORAC) values than many common foods. (ORAC values measure how powerful an antioxidant a substance is.) An antioxidant is a substance that inhibits oxidation or reactions promoted by oxygen and peroxides, and that include many held to protect the living body from the deleterious effects of free radicals. Examples include beta-carotene, vitamin C, and alpha-tocopherol.
• Benefits for Blood Pressure and Blood Flow: Cacao helps the body process nitric oxide (NO), a compound critical for healthy blood flow and blood pressure. It reduces the blood's ability to clot and thus reduces the risk of stroke and heart attacks and may keep high blood pressure down. Also rich in magnesium, the number one mineral that assists and supports healthy heart functioning.
• A Cholesterol-Friendly Food: Cacao beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids, palmitic and stearic acids, and the mono unsaturated oleic acid. Cacao does not raise blood cholesterol.
• Stimulating, Energizing & Clarifying: The stimulants theobromine, caffeine, tyramine and phenylethylamine (PEA) provide a much-needed lift if you are experiencing brain fog. Theobromine is a very mild stimulant that is primarily responsible for the balanced energizing effect of cacao. Cacao also contains a very low amount of caffeine, much less than found in coffee and tea. Cacao can also have the opposite effect for those who need it. It contains the amino acid Tryptophan which enhances relaxation and promotes better sleep.
• A Natural Mood Enhancer: Cacao can increase the level of serotonin in the brain. Serotonin levels are often decreased in people with depression and in those experiencing PMS symptoms. Tryptophan, an essential amino acid, lessens anxiety by producing the neurotransmitter serotonin. Phenylethylamine, also in Cacao, is a slight antidepressant and stimulant similar to the body's own dopamine and adrenaline. Cacao also contains Arginine, the aphrodisiac-like amino acid. Researchers have discovered that phenylethylamine (PEA) contained in Cacao has a positive effect in enhancing feelings of falling in LOVE!
• Pain Suppressant: Cacao is a natural analgesic. It also releases endorphins, the body's natural opiates which reduce sensitivity to pain.
• Rich in Essential Minerals: magnesium, calcium, iron, zinc, copper, potassium and manganese.
• Rich in Vitamins: A, B1, B2, B3, E and pantothenic acid.
• Cacao (commonly referred to as Cacao) is raw chocolate (without all the additives and processing). It is truly an essential delight for chocoholics and health aficionados. Historically Cacao was used by the Aztecs to create a beverage called xocoatl and later, after it was discovered by Europeans, to make chocolate. Today, as more is learned about its amazing revitalizing properties, people are using raw Cacao in new ways that preserves it vital nutrients and health effects.
• Cacao in its many forms (beans, nibs, powder, paste and chocolates) comes from the fruit (or pod) of the cacao tree. The cacao tree (Theobroma Cacao) is grown in the tropics in a band between 10 to 20 degrees north and south of the equator, sometimes called the "Cocoa Belt". The tree is often grown in the shades of other trees. It can be as tall as 40 feet (12 meters), and has fruits (pods) which are more than on foot (30 cm) long. The fruits may be brownish-yellow to purple, and contain 20-40 seeds or cacao beans in a pink, sweet-sour pulp. After the pod is harvested, it is opened and the pulp and the seeds are removed. The seeds are then fermented in baskets with banana leaves in between each layer of beans to bring out the aroma. Without fermentation there would be no “chocolate” flavor. Important to note, most cacao (even some sold as “raw”) is also roasted to bring out the flavor. This devitalizes the nutrients and compromises the healthy fats. A true raw cacao connoisseur has a well-developed palette and can discern the roasted beans. We at Vivapura assure that you get only the highest quality, low-temperature produced cacao products.
• If you are a chocoholic, it is with good reason. And if you are not yet particularly drawn to chocolate, you may come to adore it once you learn off all its amazing heath benefits.

Raw Organic Cacao Nibs