Most cocoa powder is processed via the "Dutch method" meaning heat extracted (up to 150°C!), sometimes with solvents, thus destroying most of the nutrients and antioxidants and potentially contaminating the end product. Cacao Power products have an antioxidant (ORAC) score of 95,500. To put that into perspective, that's 14 times more antioxidant flavonoids than red wine, 21 times more than green tea, and 7 times more than even dark chocolate !

 

The Mayan Superfood

 

Cacao (pronounced ka-kow) beans are the seeds of an Amazonian fruiting tree and source of all chocolate and cocoa products. Pulverising our raw Nibs separates them into creamy Cacao Butter and beautiful rich, raw Cacao Powder. As the temperature is never allowed to exceed 40°C, the powder is considered a ‘raw' food with all heat-sensitive vitamins, minerals, and antioxidants remaining intact, thereby maximising digestion and absorption. In fact, our powder has over 360% MORE antioxidants than regular cocoa !!

 

Suggested Uses: Add to smoothies or milkshakes, make hot chocolate, sprinkle on coffee or icecream, add to cookie or muffin batter, or substitute for regular cocoa powder in dessert recipes.