need help on replacing Nibs

[Chia]

I found this recipe and wanted to recreate it. I dont have Nibs, and was wondering what and how much of what i need to use. any help would be great.
Thanks!

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.5 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.5 %
1.00 lb Munich Malt (Dark) (20.0 SRM) Grain 6.5 %
0.75 lb Carapills (130.0 SRM) Grain 4.9 %
0.44 lb Carafa III (525.0 SRM) Grain 2.9 %
0.44 lb Chocolate Malt (350.0 SRM) Grain 2.9 %
1.02 oz Tettnang [4.30%] (60 min) Hops 14.1 IBU
1.02 oz Tettnang [4.30%] (30 min) Hops 10.9 IBU
0.25 oz Liberty [3.60%] (5 min) (Aroma Hop-Steep)Hops -

1.00 items Vanilla Bean (Secondary 2.0 weeks) Misc
8.00 oz Chocolate Nibs (Secondary 2.0 weeks) Misc
20.00 oz Cold Brewed Coffee (Bottling 1.0 hours) Misc
0.75 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 4.9 %

1 Pkgs us-05



Total Grain Weight: 14.63 lb
----------------------------
Mash In Add 18.29 qt of water at 167.7 F 152.0 F 60 min


Notes:
------
1. Add 1 vanilla bean to secondary at transfer and age for two weeks.
2. Add 8 oz. Chocolate Nibs to secondary fermenter at transfer and age for two weeks.
3. Add 24 oz. of Cold Brewed Coffee at kegging. Use course ground coffee steeped in 24 oz. of filtered room temperature water overnight. Use twice as much coffee grounds as you would for regular brewed. Strain through paper filter before adding to keg.

 

[NateLTB]

I have yet to find a good substitute for cacao nibs. You can order them online though. If you find something that works well let me know. I love (brewing and drinking) breakfast stouts.

 

[Chia]

just talked to a friend of mine. he says that only nibs will work. powder will kill the head. I also searched and read on another post that powder was preferred, so i am at a loss.

 

[CA_Mouse]

I have only used Cacao Nibs, but know that others have used Hersey's Dark Chocolate Syrup or Dark Chocolate Powder.