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Organic Cacao Butter Not Raw from Peru
Organic Raw Cacao Butter from Peru
(Soil Association Certified)

Raw Organic Cacao Butter - from Detox Trading Superfoods
Cacao Butter - Organic
Raw Cacao Butter - Raw/Organic

Soil Association  Country of Origin: Peru
 Botanical Name: Theobroma cacao
 Variety: Crillo

Because of EU Regulation on nutrition and health - we are very limited on any nutrition or health claims on this product. This does not mean you can't research your own information on the internet on this product.

About Our Organic Cacao Butter

Organic Cacao Butter has a rich, delicate chocolate aroma. This completely distinguishes it from the smoky, burnt aroma of standard cacao butter. Just a small amount adds a delicious chocolate flavour to smoothies, ice creams and many other recipes.

Cacao Pod

Cacao Butter - Crillo Variety - Peru (NON RAW)

Our Organic Cacao Butter is gently warmed to 100-120 degrees F whereas standard methods of processing cacao butter generate heat in excess of 300 and often 400 degrees F!!

The unfiltered, nutrient rich Cacao Butter results in greater levels of nutrition. This means you never have to trade health benefits for great taste.

Cacao Butter - Crillo Variety - Peru (100% RAW)

Our beans are criollo variery. The criollo tree is native to Central and South America and only 5% of the world's production is Criollo. Considered to be the "prince of cocoas," Criollo is prized as an ingredient in the very finest of chocolates.

How is our 100% Raw Cacao Processed:

The beans are fermented then sundried naturally. Temperature tests are run during these phases and we have been assured “the temperature of the cacao bean inside its skin never heats up over the proverbial raw standard of 118f.” The beans are then stone milled into nibs, then milled further to make paste, which is cold pressed into butter and powder.
Again our supplier confirms that: "While monitoring the nibs stone milled into the micro fine paste and then the paste pressed into oil (butter) and cake (powder); the actual material being processed never surpasses the proverbial raw standard of 118f."
We have no issues guaranteeing that the product is raw by the "raw foodist’s standards".

Suggested Uses of Cacao Butter:

Cacao butter is edible and possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this butter to your favourite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. Cacao Butter makes a great dessert when mixed with coconut oil, agave and cacao. Cacao Butter may be used as a skin moisturiser. It may be used as (or in conjunction with) a massage oil.

How To Make Raw Chocolate!

Organic Raw Cacao Butter
Nutritional Information
  Nutritional info Per 100g

Energy KJ - 3689KJ
Energy Kcal - 9897Kcal
Protein - 0.1g
Carbohydrate - <1.0g
of which sugars - <0.1g
Fat - 99.7g
of which saturates - 62.7g
Fibre - <0.1g
Salt - <5mg

Organic Cacao Butter
Nutritional Information
  Nutritional info Per 100g

Energy KJ - 3707KJ
Energy Kcal - 902Kcal
Protein - 0.6g
Carbohydrate - <1.0g
of which sugars - <0.1g
Fat - 100g
of which saturates - 60.5g
Fibre - <0.5g
Salt - <0.1g

  This product is free from the following allergens:

Peanut, Peanut Oil
Tree nuts
Sesame Seeds
Milk & Derivatives
Wheat & Gluten
Other Known Allergens

It is also free from any GMO.

Amida's Raw Chocolate Recipe

Raw Chocolate


120g Cacao Butter, grated
4 tbsp Maca Powder
6 tbsp Cocoa Powder (suit to taste)
2 tbsp Raw Agave Syrup / or Coconut Palm Sugar.

Optional Extra’s

Stevia (liquid drops) for sweetening to taste
Whiz up some Raw Cacao Nibs – adds a crunchy texture
Soak Goji Berries – place a few in each mould.
Add Coconut Oil - this makes the Chocolate softer!

Boil a kettle full of water and pour into a saucepan that allows you to fit a glass bowl (pyrex type). Carefully place the glass bowl
inside the saucepan of boiling water, making sure its simmering rather than mad boiling.
Add the grated cacao butter and stir continuously until it has melted.
It is important not to overheat the Cacao Butter (not more the 60 degrees Celsius otherwise its no longer raw) dip your finger in,
should feel warm (not hot) about 38° is good.
Once Butter has melted to a clear yellow liquid, pull off the heat and slowly stir in the Maca and Cacao Powder (bit by bit). . . last
add Agave Syrup or Raw Coconut Palm Sugar.
Pour the chocolate mixture into small chocolate moulds and place in fridge to chill for at least 2 hours. Once hardened, these
chocolates will remain solid at normal room temperature, but you may prefer to keep them in the fridge anyway.


Please note the material on this web page is for information purpose only. This product has not been assessed or verified by regulatory authorities. This product does not claim to diagnose, treat, cure or prevent any disease and / or medical conditions. Under UK law, the 'treatment' of an illness or disease with a medical origin can only be prescribed/advised upon, by a practicing doctor.

Food supplements must not be used as a substitute for a varied and balanced diet and a healthy lifestyle. If you are pregnant, breast feeding, taking any medication or under medical supervision, please consult a doctor or healthcare professional before use. Discontinue use and consult a doctor if adverse reactions occur.

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Soil Association

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Updated: 16th Jan
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