To make raw cacao nibs, producers first crack harvested cacao beans to remove the tough husks. What remains is then dried and, in some cases, fermented before being packaged. These beans are also the ones used to make popular cacao-based products, such as chocolate bars, cocoa powder and cocoa butter. But unlike these products, raw cacao nibs go through minimal processing and don't contain added sugars, artificial flavorings or preservatives, making them the healthiest and purest form of chocolate available.