Tribal Moon Cacao Nibs Candy

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Cacao nibs offer an interesting twist on many recipes, adding crunch and strong chocolate flavour. They’re unsweetened, which brings balance to sweet desserts without being too much for those who prefer their treats less sugary. 

These candies are perfect for snacks on the go or late-night cravings. 🍫🍫


  • 1/2 cup sugar
  • 2 tablespoons of water
  • 1 tablespoon corn syrup 
  • 1 cup Tribal Moon cacao nibs
  • 1 tablespoon unsalted butter


  • Spray foil-lined baking sheet with nonstick cooking spray. In a bowl, combine sugar, water & corn syrup until moistened well enough for consistency.
  • Once the pan is hot, carefully place it over medium heat and stir as sugar dissolves. Remove stray sugar crystals on the side of the pan using a wet pastry brush.
  • When the sugar syrup comes to a boil, use a candy thermometer and cook without stirring until it reaches 330 F or 165 Celsius degrees—this should take around 10 minutes! The colour of the mixture will turn dark gold. 💛
  • Add in the Tribal Moon cacao nibs after removing the pan from the heat. Once the cacao nibs are coated with the caramel, mix in the butter and stir them. Adding the butter helps the cacao nibs to separate a bit, making the mixture easier to spread.
  • Pour the candy into the baking sheet, spread thinly, and let it cool. 
  • Chop the candies into thin pieces and enjoy munching them. Store in an airtight container. You can also break them into thin pieces and use them as toppings for your favourite treats. 😊


Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun