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Organic cacao powder
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Cacao (pronounced ka-kow) beans are the seeds of an Amazonian fruiting tree and source of all chocolate and cocoa products. Pulverising the 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 !
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 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.
Potassium content is 1770mg per 100g
Magnesium content is 565mg per 100g
Click on the nutrition information tab below for more information
Some common questions...
1. 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% !!)
2. 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).
Cane Sugar Free
Add to smoothies or milkshakes, make hot chocolate, sprinkle on coffee or ice-cream, add to cookie or muffin batter, or substitute for regular cocoa powder in dessert recipes.
Pulverising organic raw nibs separates them into creamy cacao butter and this 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.
FREQUENTLY ASKED QUESTIONS
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