Frozen Hot Chocolate

By | Uncategorized | No Comments

Ingredients: 1 cup chocolate milk (almond, soy, or coconut if vegan) 1 cup milk (almond, soy, or coconut if vegan) 2 cups ice 2 packets NibMor drinking chocolate (Original, Mint, or 6 Spice flavor) Note: To purchase our drinking chocolates, visit our website: http://bit.ly/2aVCgeG 1 tsp vanilla extract   Optional: 1 NibMor Daily Dose chocolate bar (Original, Extreme, or Mint flavor) Whipped Cream   Instructions: In a blender, mix together the milks, ice, NibMor drinking chocolate, and vanilla extract. Cover and blend for 1 minute. Pour into a glass and enjoy! Optional: Melt NibMor Daily Dose chocolate bar in a glass bowl in the microwave (on high for 30 seconds) Top frozen hot chocolate with whipped cream and melted chocolate. To purchase our drinking chocolates, visit our website: http://bit.ly/2aVCgeG

Read More

Sweet Quesadilla

By | Uncategorized | No Comments

Ingredients: 1 whole wheat tortilla 2 tbsp Wild Friends Protein Vanilla Peanut Butter ½ large banana 2 rows of a 3 oz. NibMor All Natural Superfruit Cacao Nibs chocolate bar Instructions: 1. Spread peanut butter across half of tortilla. 2. Top peanut butter with banana and chocolate morsels. 3. Fold tortilla in half and cook in a nonstick frying pan over medium heat for 2-3 minutes on each side—or until chocolate is melted and tortilla is golden brown. 4. Enjoy!

Read More

Gluten-Free Vegan Waffle Recipe

By | Uncategorized | No Comments

Are you desperately searching for a delicious, fluffy waffle recipe that is gluten-free AND vegan? Well, search no more! If you are gluten-free, vegan, or both, this recipe is one you will love! This waffle batter is nice and simple to prepare. Plus it is made with great ingredients and just as satisfying as any other waffle! 1 1/2 cup of almond milk, coconut milk, or cashew milk 1/4 cup melted coconut oil (We recommend Trader Joe’s brand) 2 tsp pure vanilla extract 2 tbsp ground flax seed 1 tbsp pure maple syrup 2 cups gluten-free flour blend (We recommend Bob’s Red Mill brand) 1 tbsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt 1 NibMor Daily Dose bar (https://nibmor.myshopify.com/collections/all) Instructions Mix together almond milk, coconut oil, vanilla, ground flax seeds, and maple syrup (preferably with a whisk) in a medium-sized…

Read More

Summer Berry Parfait

By | Uncategorized | No Comments

¾ cup berries of choice (strawberries, blueberries, raspberries, or blackberries…or a mix of all!) ¾ cup yogurt (use non-dairy if vegan) ½ cup granola of choice 1-2 NibMor Daily Dose bar(s) of choice Looking for a healthy breakfast, lunch, afternoon snack, or dessert? Then you’ll love this quick and easy Summer Berry Parfait! It’s made with our very own All Natural Superfruit NibMor Daily Dose chocolate bar, which you can buy on our website at http://bit.ly/29vVrXp. Feel free to substitute with one of the organic Daily Dose bars (extreme, original, or mint flavors) instead, too!

Read More

Chocolate Peanut Butter Smoothie

By | Uncategorized | No Comments

Who says that you can’t have drinking chocolate in the summer too? This chocolate peanut butter smoothie recipe includes one of our very own NibMor Original Drinking Chocolate packets from our Organic line of products. (For variation, substitute the Original flavor with our Mint flavor, if you please.) Our drinking chocolate is certified organic, non-GMO, gluten-free, and vegan, and this recipe also remains vegan, so long as you use coconut milk and dairy-free yogurt. Overall, this smoothie is a nice refreshing beverage and can make a great breakfast, treat after a hike, or pal to take along to the gym. High in protein and “good fats,” it will fill you up!   Makes 1 smoothie: Ice 3/4 cup coconut milk 1/2 cup of yogurt (use dairy-free if vegan) 1-2 spoonfuls of peanut butter (depending on preference) 1 packet of NibMor Original Drinking Chocolate 1 half banana   I recommend using a…

Read More

Rainforest Alliance Certified? What’s that?

By | Uncategorized | No Comments

Seeing the small frog logo on our products’ packaging means that all of our products are Rainforest Alliance Certified by the Rainforest Alliance itself, but what exactly does that entail? For us here at NibMor, this means that our products contain ingredients—most importantly cocoa—that are sourced from Rainforest Alliance Certified farms and/or forests. These special farms and forests are managed under rigorous environmental, social, and economic criteria that ensure that wildlife is conserved, soils and waterways are safeguarded, and workers, their families, and their communities are protected. Thus, Rainforest Alliance Certified farms and forests enhance and increase livelihoods. Rainforest Alliance Certified farms are regularly audited by members of Rainforest Alliance or Sustainable Agriculture Network (SAN). Farms that have the seal are expected to maintain or increase tree cover, conserve soil quality and prevent erosion, reduce chemical use, protect wildlife, and ensure that workers and their families have access to education…

Read More

What are “cacao nibs” anyway?

By | Uncategorized | No Comments

You’ve probably heard of cocoa beans, but you may not have heard of cacao nibs. Did you know that they are essentially the same thing? “Cacao” was the original word, but over time it changed through colloquial use to “cocoa.” In Latin, the name for cacao (or cocoa) is Theobroma, which directly translates to “food of the gods.” That is why the plant that cocoa and cacao originate from is called Theobroma cacao. However, over time, the two words have developed distinctions from one another, but they are still commonly misused and misunderstood. In modern terms, “cocoa” is a medium brown powder made from roasted, husked, and ground cacao beans. Typically, a portion of the fat has been removed. “Cacao” itself, then, is the bean—or the dried seed of the tropical Theobroma cacao tree—that is used to make cocoa and chocolate. So, they originate from the same plant and are…

Read More

Mint Mocha Drink-a-cino

By | Blog | No Comments

I am one of those weird people who loves cold, frosty things in winter and hot soups and stews in summer. But I must not be alone in my love of frosty things, especially frosty minty things, in winter, because a certain large chain rolls out their mint shake around this time of year, or so I’ve heard. This recipe combines so many of my favorite things: Chocolate, mint, coffee, and avocado. Yes, you read that correctly: avocado. Trust me, you will not taste the avocado, but it imparts such a wonderful creaminess to this blended chocolate mint coffee drink. Avocados are full of healthy fats and I eat one almost every day, usually in smoothie form. Mint Mocha Drink-a-cino Makes 1-2 servings. Vegan, Paleo, Gluten Free 1 envelope NibMor Mint Drinking Chocolate Powder a few ice cubes 1/2 ripe avocado 1-2 shots of espresso, or strong coffee, cooled Approximately…

Read More

Holiday Chocolate Bark Recipe

By | Blog | No Comments

This fun holiday chocolate bark recipe is perfect for parties or gifting in festive bags or tins. INGREDIENTS 3 NibMor Organic Mint Chocolate bars (available on Abe’s Market) 1 Tbsp Chia Seeds 1 tsp colored natural sprinkles (available at most natural food stores) or coconut flakes 1/2 cup coconut flakes (optional) Temper the chocolate either in a double boiler, table top tempering machine or using the microwave method I used on Periscope. Line a baking sheet with parchment paper and spread the chocolate to your desired thickness (I find this one does better a little bit thicker because of the cacao nibs that are already in the bar.) Sprinkle on desired topping from the ingredients listed above or use anything your heart desires. Let set in the refrigerator or freezer for 20-30 mins. Remove and break the bark apart (the edges should be lifting away from the paper already.) Put them…

Read More

Alkalized vs. Natural Cacao: What’s the difference?

By | Uncategorized | No Comments

I have been Periscoping a lot lately (if you haven’t come over there to join us, come on over!). I’ve used cacao powder in various recipes and have stressed my preference to using natural cacao powder vs. alkalized or Dutched cacao powder. Dutching, which is really just a fancy word for using chemicals (a potassium carbonate wash to be specific), brings the pH to a neutral (like water), so you can really control the outcome of what you are trying to make.  Natural cacao powder called for in a recipe will make the rest of the ingredients react one way and alkalized will make it react another (this also has a lot to do with weather or not you are using other neutralizing agents like baking powder.) Dutching will also make the powder darker (think OREO cookies) and many manufacturers say they use alkalized because they want to flatten out the…

Read More