What can be substituted for cocoa nibs?
In this recipe, the nibs are being used as an accent ingredient, adding some crunchiness and a burst of chocolate flavor, as well as some bitterness.

They are not essential to chemistry or overall outcome of the recipe.

You may:


Simply omit them
Chopped or coarsely ground roasted coffee would have a similar profile, although not as fatty, and of course, coffee flavored
Try another crunchy, possibly somewhat bitter ingredient like chopped nuts; almonds, hazelnuts, and (in some people's opinions, although I dislike them) walnuts have a particular affinity for chocolate.