Cacao Powder - Peruvian
Did you Know?
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 !
FAQ's1. Will it keep me awake at night? Depends – some people say it helps them sleep, some say it makes them more alert – we're all so unique!
2. How much caffeine does cacao have? All natural products vary, but it is generally considered to have about 1% caffeine (as compared to tea at 4% and coffee which can be more than 10% !!)
3. So why do I feel so good eating cacao? Cacao has other naturally occurring phytochemicals like theobromine (considered an aphrodisiac), phenylethylamine (PEA – released when we fall in love), and anandamide (the ‘bliss' chemical).
Donating To- 2007 - 2011 www.rainforestrescue.org.au
- 2006/2007 www.navdanya.org
FactsCacao (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 !!
Nutritional BenefitsThe Mexican Mayan kings drank up to 30 pure chocolate drinks a day to maintain their vigour and valued the bean so highly that it was used as money. Raw Cacao products are a source of beta-carotene, amino acids (protein), Omega-3 EFA's, calcium, zinc, iron, copper, sulphur, potassium, and one of the best food sources of muscle relaxing, stress relieving magnesium – now you know why women crave chocolate every month! CUSTOMER FEEDBACK: Hi, I have received my Peruvian Cacao and love the flavour. It is rich and deep and makes a great cup of hot chocolate with hot water and a dash of maple syrup and a little milk. I love dark chocolate and have tried it all over the place but this is one of the best. Thanks so much - just drinking a cup right now! Sincerely, P.R. Victoria
Suggested UsesAdd 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.
THE WICKEDEST TRUFFLES EVER!
- 1. Slowly heat 250g raw honey over very low heat, then add 250g chopped Cacao Butter until melted together.
- 2. SIFT 250g Cacao POWDER into mixture, whisking until well mixed then add 3 Tablespoons maple syrup.
- 3. Add up to 4/5ths of a cup of organic milk and whisk again - let cool down slightly before pouring into trays.
TIP: Grease silicone ice cube trays with coconut or grapeseed oil (heart shape moulds are nice) to facilitate removal. Wowee!!!!!BLISS BALLS
Makes approx 18 ‘golf ball’ size balls
2 cups granola or muesli
1/2 cup tahini
1/4 cup nut butter of your choice
1Tbsp CACAO POWDER
1 Tbsp MACA POWDER
1Tbsp ACAI POWDER
2Tbsp Toasted sesame seeds OR 1/4 cup Toasted coconut OR 1Tbsp CACAO POWDER mixed with 1Tbsp COCONUT PALM SUGAR
1. Grind granola in food processor
2. Combine with remaining ingredients
3. Add water 1Tbsp at a time to desired consistency. Form into small balls and roll in one of the optional garnishes
Want more recipes? Go to Coconut Palm Sugar product page (chocolate pie).