Cacao Nibs vs Cocoa Powder: What’s the Difference and How to Use Them for the Ultimate Cocoa Boost

You’ve seen both on the shelf, maybe even together in recipes, but what are cacao nibs? And what makes them different to cocoa powder?

While cacao nibs and cocoa powder both come the cacao bean, they take slightly different paths. And in your kitchen, they play very different roles. One brings texture and intensity. The other? Rich, smooth chocolate flavour.

Cacao nibs vs cocoa powder: let’s break it down. 

Let’s Start at the Bean: One Origin, Two Journeys

Every cocoa product starts with the cacao bean. Once the cacao fruit is grown, harvested and its beans fermented and dried, it can go one of many directions. Two of the most popular choices are cacao nibs and cocoa powder.

What Are Cacao Nibs?

Cacao nibs are small pieces of crushed cacao beans. That’s it! No sugar, no sweeteners, no additives. Just pure chocolate in its most natural form.

Here’s a quick breakdown:

• Source: They come from the cacao bean, the same source as chocolate.
• Texture: Crunchy and slightly gritty—like a roasted coffee bean or a nut.
• Taste: Deep, bitter chocolate with earthy and nutty undertones. No sweetness unless sweetened versions are added (but raw ones are unsweetened).

Why are cacao nibs popular?

• Nutrient-rich: Naturally high in antioxidants (like flavonoids), magnesium, iron, and fiber.
• Versatile: Can be sprinkled on smoothie bowls, mixed into baked goods, stirred into yogurt, or even used as a topping on salads or ice cream.
• Minimal processing: Because they’re close to the raw cacao bean, they retain more of the natural nutrients found in cacao.

How are CACAO NIBS made? 

First, farmers harvest and ferment the cacao beans. Then, the beans are dried under the sun. They are often raised on beds to allow for even airflow. Once dried, they’re either gently roasted to develop flavour or left raw to preserve more nutrients. Finally, the outer shells are removed, and the beans are cracked into crunchy, chocolatey nibs. 

Cacao nibs are the least processed form of chocolate, which means they’re naturally rich in fibre, antioxidants, and magnesium. A true superfood! Expect a bold, earthy flavour: slightly bitter, slightly nutty, with just a hint of sweetness. 

👉Want to try them? Our sustainably sourced Cacao Nibs are made from premium Criollo cacao, sourced from small farms in Bolivia.

What Is Cocoa Powder?

Cocoa powder takes the cacao bean a few steps further.

Here’s a quick breakdown:

• Source: Made from cacao beans, just like nibs—but processed to remove most of the cocoa butter.
• Texture: Soft, dry, and finely ground—perfect for blending into liquids or mixing into batter.
• Taste: Smooth, rich, and deeply chocolatey. Dutch-processed cocoa is mellow and less acidic; natural cocoa has a sharper, fruitier edge.

Why is Cocoa Powder a Pantry Staple?

• Baking essential: Adds bold chocolate flavour to brownies, cakes, cookies, and more.
• Hot cocoa hero: Whisks effortlessly into warm milk or plant-based alternatives for a comforting, cosy cup of hot chocolate.
• Smoothies & breakfast bowls: Elevates smoothies, oats, and chia puddings with a natural chocolate boost, no refined sugar needed.

How is Cocoa Powder Made?

First, the cacao beans are roasted, then cracked into nibs and ground into a thick paste called chocolate liquor (not actually alcoholic!). This paste contains both cocoa solids and cocoa butter.

Next, most of the cocoa butter is pressed out, leaving behind a dense, dry mass called a cocoa cake. This cake is ground into the fine powder we know as cocoa.

Some cocoa powders are alkalised (aka Dutch-processed) to neutralise acidity and deepen the chocolate flavour. Others are left natural. We opt for alkalised for our Cocoa Powder.

The roasting and alkalisation processes bring out a smoother, more ‚chocolatey‘ profile that’s ideal for baking. These steps are what separate cocoa powder from raw cacao, which is more bitter and earthy in flavour profile than cocoa powder.

How to Use Cacao Nibs in Baking and Recipes

Cacao nibs have a bold flavour and crunch. They’re perfect when you want to add texture or a nutrients-boost to a dish.

They’re best for:

• Topping ice cream
• Sprinkling on smoothie bowls, yogurt, or oatmeal
• Tossing into cookies, brownies, and granola
• Making raw treats.
• Blending into smoothies

How to Use Cocoa Powder in Baking and Recipes

Use cocoa powder for rich, velvety chocolate flavour. It blends smoothly into liquids and batters. Perfect for baking and sipping. 

They’re best for:

• Baking cakes, brownies, and cookies
• Making hot cocoa, mochas, and chocolate sauces
• Stirring into frostings, puddings, or overnight oats
• Adding depth to savoury dishes like mole or chili

Search for more ideas to inspire your baking in our recipe collection.

Cacao Nibs vs Cocoa Powder & When to Use Each 

Can You Use Cacao Nibs and Cocoa Powder in One Recipe? 

Absolutely! Why choose when you can have both? Cacao nibs and cocoa powder make a great pair. You can use them together to add depth, contrast and texture to all kinds of recipes.

Try them together in:

• Brownies (with nibs folded into the batter or sprinkled on top)
• Muffins
• Overnight oats
• Energy bites
• Ice cream and frozen desserts

Explore our recipes to take your baking game to the next level.

So, Which One Should You Use?

👉 For classic chocolate flavour → Go for Cocoa Powder.

👉For crunch, texture, and nutrients → Grab the Cacao Nibs.

👉 For the full cocoa experience → Use both!

Now that you know the difference between cacao nibs vs cocoa powder, you can pick the right one for the job! Or mix and match to get the perfect blend. 

At The Cocoa Circle, we provide both nibs and powder. Both made from sustainably sourced cacao, grown on farms where farmers are valued and conscious cocoa comes first.

Shop our cocoa so that you can indulge with impact.