It’s said that raw cacao has been traditionally used in ceremony (with great respect) and considered a medicine rather than a food. We agree, and believe that it’s only “quality” raw cacao that is beneficial. We find raw cacao most beneficial when we use a little at a time (a handful a day at most). We do find that it has a powerful stimulating effect and prefer to consume nibs in the morning and early afternoon. Interestingly, we find that raw cacao can draw our attention to a health issue, like a friend pointing out something we’ve overlooked.
Simply peeled, chopped raw organic cacao beans.
For food combining purposes we consider raw cacao to be a dried fruit. Great for sprinkling over cereals and desserts. Try mixing raw cacao nibs into a bag of nuts and seeds to create your own travel snack pack.
Raw cacao and goji berries go especially well together and provide quick high-octane snack.
Excellent replacement for regular chocolate (or coffee). Simply add your own natural sweetener and make your own creations. All chocolate is made from cacao beans but many of the remarkable properties of cacao are lost when cooked and refined.
Heat generated during the fermentation process does not exceed 113° F.
