If you’re someone who knows their chai from their chia and your blueberry from your goji berry, you’ll also know that raw cacao - be it in bean, nib or butter form - is the perfect raw-chocolate fix to melt, mix and blend a million different ways.
What is Cacao?
Cacao is the raw, unrefined part of the cacao bean and a fantastic alternative to the sugary stuff. This ben is then chipped away to form cacao nibs which can then be pressed into cacao paste to form liquor buttons or milled into a powder to form cacao powder
Why do I need it?
It’s full of the good stuff; raw organic cacao beans are cultivated without the use of chemicals and fertilisers, meaning they provide your body with more nutrients than the standard (and processed) cocoa beans.
Cacao in this form is an amazing source of magnesium, iron and flavonoids (a mouthful we know) making it a health hero for not only your heart and brain, but your immune system, muscles, bones and even pearly whites. What’s more, cacao is brimming with antioxidants which may help support the normal function of a healthy heart.
How can I eat it?
Whether your sweet tooth is craving a chunky brownie, chocolatey-mocha smoothie, frappe or just a good old fashioned mug of hot cocoa – raw cacao can be whizzed up any which way you prefer to create a health treat brimming with goodness rather than guilt.
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