Flava Choc
Organic Cacao Nibs - Pure Crunch, Remarkable Flavanols
Description
Unroasted Nacional cacao from Ecuador, with approximately 262 mg of measured cacao flavanols per 10 g serving. Intense chocolate flavour, naturally crunchy and nothing added.
Flava’Choc Organic Cacao Nibs turn everyday breakfasts and snacks into something worth savouring. These small pieces of shelled cacao bean deliver deep, earthy flavour with notes of dried cranberry, gentle fruitiness and a subtle saline finish.
Made from certified-organic, single-origin Nacional cacao grown in Guayas, Ecuador, they retain the beans’ natural cocoa butter and satisfying texture. Sprinkle, blend or enjoy them slowly straight from the bag.
Why we selected them for Heart Flow
Cacao’s connection to cardiovascular wellbeing centres on its flavanols, plant compounds studied for their role in blood-vessel function and normal blood flow.
These organic nibs provide approximately 262 mg of measured cacao flavanols per 10 g portion. That documented flavanol content is why we selected them for Heart Flow: an enjoyable way to include flavanol-containing cacao in your everyday meals.
Research on cocoa flavanols provides the rationale for this selection; it does not establish a specific circulation benefit from these nibs themselves. Enjoy them as part of a varied, balanced diet and healthy lifestyle.
Why these nibs stand apart
- Certified-organic cacao: grown in Guayas, Ecuador.
- Single-origin Nacional: a distinctive cacao variety with an expressive flavour.
- Unroasted: cracked and shelled without roasting.
- Quantified flavanols: approximately 262 mg per 10 g, based on the analysed sample.
- Nothing added: no sugar, sweeteners, flavourings or other additives.
- Naturally high in fibre: approximately 2.5 g per 10 g portion.
- Whole-bean richness: retains the cacao’s natural cocoa butter.
- Independent testing: published analysis includes flavanols, minerals, microbiology and heavy metals.
From Ecuador to your breakfast bowl
Carefully managed fermentation and natural drying develop the cacao’s character before the beans are cracked and their outer shells removed.
Keeping the nibs unroasted preserves a distinctive flavour experience: earthy, fruity and intensely chocolatey. Their natural fats give them richness, while their firm texture brings a satisfying contrast to creamy foods.
Flavanols, measured
Independent analysis of the tested sample recorded approximately 2,620 mg of DP1–7 cacao flavanols per 100 g.
A 10 g portion therefore provides approximately 262 mg, including around 40 mg of monomeric flavanols. These monomers are included in the total, alongside the measured oligomeric procyanidins.
The published flavanol report is dated October 2025. Results relate to the tested sample, and natural variation between batches can occur.
A little crunch changes everything
Scatter over yoghurt, porridge or overnight oats. Add to granola, blend into a banana smoothie, or pair with fresh berries for a contrast of bright fruit and deep cacao.
For a simple dessert, sprinkle over chocolate mousse or a scoop of ice cream. Add just before serving to enjoy their full crunch.
A 10 g portion is a practical starting point. Weigh it if you want to match the quantities below.
What a 10 g portion provides
| Component | Approximate amount |
|---|---|
| Quantified cacao flavanols, DP1–7 | 262 mg |
| Monomeric flavanols, DP1 | 40 mg |
| Fibre | 2.5 g |
| Protein | 1.3 g |
| Magnesium | 24 mg |
| Caffeine | 13 mg |
| Theobromine | 94 mg |
Monomeric flavanols are included in the total flavanol figure. These nibs naturally contain caffeine and theobromine.
Ingredients & Nutritional Values
Quality Features
Flava Choc