Cacao nibs can vary in colour, and the appearance you described is generally considered natural. Cacao nibs are made from crushed and roasted cacao beans, ranging from light brown to dark brown. Some white or lighter-coloured pieces can also be natural and are often a result of variations in the roasting process or the specific cacao beans used. It's not unusual to find a mix of different shades in a batch of cacao nibs. These colour variations do not typically indicate any quality or safety concerns; they are just part of the natural characteristics of cacao nibs.

 The price difference between cacao powder and cacao nibs can be attributed to a variety of factors:

1. Processing Costs: The process of converting cacao nibs into cacao powder involves additional steps, including grinding and pressing, to separate cacao solids from cacao butter (the fat content). These extra processing stages contribute to increased production costs, which are reflected in the higher price of cacao powder.
2. Labour and Equipment: The equipment and labour required to transform cacao nibs into cacao powder are more intensive and expensive than the simpler packaging process. Grinding and pressing cacao solids demand more sophisticated machinery and additional human involvement, contributing to the overall cost.
3. Versatility: Cacao powder offers greater versatility in culinary applications than cacao nibs. While cacao nibs are often consumed as they are or used sparingly in specific recipes, cacao powder is found to be used in a broader range of dishes. It's commonly utilised in baking, smoothies, hot beverages, and various recipes, increasing its demand and potential market value. This versatility adds to the perceived value of cacao powder, influencing its pricing.

Moreover, cacao beans contain cacao solids (the non-fat component) and cacao butter (the fat component). The amount of cacao butter retained in the powder can vary when processing cacao beans into cacao powder. This variation in fat content directly affects the price of the cacao powder. Cacao powder with a higher fat content is often considered of higher quality due to its smoother texture and enhanced flavour profile. As a result, cacao powders with higher fat content, especially those used for gourmet or premium products, can be priced at a premium compared to cacao powders with lower fat content.

Cacao powder can have mixed effects on migraines, as it contains magnesium, which may help relax blood vessels, but also caffeine and theobromine, which can be triggers for some individuals. While its antioxidants and serotonin-boosting properties might aid in reducing stress-related migraines, its potential to cause vasodilation and histamine release could worsen symptoms in sensitive individuals. If caffeine is a known trigger for you, it’s best to avoid cacao during a migraine, but if magnesium helps, consuming it in moderation might be beneficial. Tracking your body’s response can help determine whether it works for you.

Here is a simple recipe to make a chocolate shake using Satopradhan cacao powder, dates, and nut milk:-

Ingredients:

• 2 tablespoons of cacao powder
• 2-3 Kimia dates
• 1 cup of nut milk (almond, cashew, or any other nut milk of your choice)
• 1-2 cups of ice

Instructions:

• Soften the dates in warm water for 10-15 minutes. If you are using Kimia dates, then there is no need to soak them. 
• Drain the water and add the dates, cacao powder, and nut milk to a blender.
• Blend on high until the mixture is smooth and creamy.
• Add ice cubes to the blender and blend until the ice gets completely crushed and the shake is frothy. Taste and adjust the sweetness by adding more dates if needed.
• Pour the chocolate shake into a glass and enjoy immediately. 

Note: You can add a tablespoon of nut butter or a banana for flavor or make it a complete meal. Additionally, you can top it with raw cacao nibs for a more indulgent treat.

Cacao powder can be a part of a healing diet, but it should be consumed in moderation and with an understanding of its potential effects on your health. It's essential to consider factors like caffeine sensitivity, digestive tolerance, and dietary restrictions when incorporating cacao into your diet during the healing process. Consulting with a healthcare professional can ensure your dietary choices align with your health goals and needs.