Cacao is known as the 'Food of the God's in South America. It is an incredibly nutritious superfood, high in anti oxidants and minerals. It has been attributed with increasing mental focus and awareness and is said to help keep you happy because of the Anandamide and Phenylethlamine it contains.

The Cacao bean or seed comes from pads produced by the Cacao tree, which grows in South America. Cacao nibs are the beans which have been peeled and broken into smaller fragments. Raw Cacao nibs can be eaten by themselves.

Sulphur and Magnesium: Cacao is remarkably rich in sulphur and magnesium. Cacao seems to be the number one source of magnesium of any food. This is probably the primary reason women crave chocolate during their period. Magnesium balances the brain’s chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium!

“Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.”
— David Wolfe, co-author of Naked Chocolate:
The Astonishing Truth About The World’s Greatest Food.

Cacao is high in the beauty mineral sulphur. Sulphur builds strong nails, hair, beautiful, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high sulphur.

Nutritional Breakdown: Made up of water, protein, fat, carbohydrate, fibre, iron, calcium, magnesium, B vitamins, vitamin C and E and at least 300 other identifiable chemical compounds and possibly up to 1,200 chemical constituents, Cacao is the most complex food substance on earth and cannot be synthesised by man.
Cacao contains Serotonin, Tryptophan, Anandamide, Dopamine, PEA and MAO inhibitors which all have a positive effect on brain chemistry.
Cacao beans have the highest anti-oxidant concentration of any food are 500 times richer in anti-oxidants than blueberries with a flavonol anti-oxidant count of a whopping 10%!
Research has also shown that the anti-oxidants in Cacao are highly stable and easily available to the human body. Studies done by Holt R.R., Lazarus S.A., Sullard M.C., et al show the anti-oxidants in Cacao can reach target cells within 30 minutes of it being consumed as a beverage.

What to do with cacao nibs?

Try eating them straight, one at a time. Chew it thoroughly and experience the taste extravaganza of raw chocolate.

Add to coconut-based or fruit-based smoothies to enhance the flavour.

Add a drip of agave nectar or honey or another sweetening agent to the raw cacao bean and chew!

Freeze cacao beans with sweeteners (agave nectar or honey are fantastic). Eat cold.

Blend cacao nibs into herbal teas with the Peruvian superfood maca.

Crush cacao nibs with a mortar and pestle and add to raw ice creams for the best chocolate chips in the world.

Create a raw chocolate bar! Blend the following raw ingredients together: cacao nibs, agave nectar, carob powder, maca, coconut oil, angstrom calcium, and cashews. Pour into a mould and freeze. Eat cold and experience the truth about the food of the gods!

Cacao is great for everyone — especially kids!