Raw cacao – what is all the hype?

What is cacao?

Cacao is made from unroasted cacao beans and is the purest form of chocolate you can consume. Cacao is extracted by cold pressing the cacao beans. By using this process of extraction, the cacao powder is produced in its ‘raw’ state, meaning the complete nutrients, minerals and health benefits remain in-tact and un-altered by heat cooking methods.

This is completely opposite to that of the regular cocoa powder, which has been highly processed and stripped of many nutritional, wholefood properties. Most cocoa powders are processed via heat extraction and sometimes with harsh solvents – destroying many of the nutrients and antioxidants the cacao bean is known for.

Research shows that cacao is high in antioxidants, which can protect us from aging and disease. Furthermore it is also rich in magnesium which is an energy mineral/electrolyte, as well as sulphur which is associated with healthy hair, nails, liver and pancreas.

Cacao is typically grown in warm climates, with the Flannerys Own range being sourced from South America. Our product maintains all of the wholefood benefits and goodness.  Raw, unchanged organic cacao contains up to twice the amount of antioxidants of traditional cocoa powder!

How can you use it?

Cacao can be used in a variety of recipes and is the perfect ingredient for making guilt-free chocolate. Simply combine ½ cup of coconut oil (melted) with 6 tablespoons of cacao and 4 tablespoons of maple syrup (or sweetener of choice). Pop the mixture into a chocolate mould of choice and freeze until hardened (you could use an Easter egg mould – and hey presto – your own Easter eggs). This is a basic chocolate recipe – get creative and try adding nuts or dried fruits to make your own style of chocolate bar.

As well as the guilt free chocolate we also have a number of recipes on our website that use cacao, including (click the link to open the recipe):

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