Organic Cacao Butter – Raw
Our organic, raw cacao butter has a creamy, delicate chocolate aroma, with a smooth, buttery flavour. Just a small amount adds a delicious, mild chocolate flavour to smoothies, ice creams and raw dessert recipes. But most notably, cacao butter is used to make delicious and creamy raw chocolate.
Ingredients: 100% Cacao butter
Country of Origin: Peru / Ecuador
Botanical Name: Theobroma cacao
Cacao raw butter is a naturally healthy saturated fat, similar to coconut oil, that could contribute to a healthy heart. Because only very low temperatures are used when processing cacao butter, it maintains a good amount of antioxidants, minerals and plant polyphenols.
At Detox Trading we stock a large range of cacao and carob products, check them out here.
This product has been tested for pesticides, artificial fertilisers, heavy metals, e.coli, yeast, mould, salmonella and foreign matter. This product contains no bulking agents, added sugar, palm oil or GMO.
How our raw cacao is processed:
The raw cacao bean is milled/shelled to reveal the inside mass, know as cacao nibs. The nibs are then placed under high pressure but very low temperatures to form cacao liquor, then further pressure is applied to separate the paste into two parts, the butter and the powder.
Suggested use of cacao butter:
Cacao butter possesses an extraordinary creamy and delicate chocolate flavour. 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 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 can also be used, when mixed with other ingredients such as coconut oil, shea butter or beeswax, in home-made cosmetic products such as moisturiser, lip balm or body butter. It can be very soothing for burns, rashes and dry skin.
Our raw chocolate recipe
120g cacao butter, grated
4 tbsp maca powder
6 tbsp cacao powder (suit to taste)
2 tbsp raw agave syrup or coconut palm sugar
Stevia (liquid drops) for sweetening to taste
Raw cacao nibs – adds a crunchy texture
Soak goji berries – place a few in each mould.
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 it’s simmering rather than boiling.
Add the grated butter and stir continuously until it has melted.
It is important not to overheat the butter (no more the 45°c) to test dip your finger in,
it should feel warm but not hot.
Once butter has fully melted to a clear yellow liquid, take off the heat and slowly stir in the maca and cacao powder (bit by bit)
Add agave syrup or coconut palm sugar
Pour the chocolate mixture into small chocolate moulds and place in the 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.
Nutritional info Per 100g
Energy KJ – 3707KJ
Energy Kcal – 902Kcal
Protein – 0.4g
Carbohydrate – <1.0g of which sugars – <0.1g
Fat – 100g of which saturates – 60.7g
Fibre – <0.5g
Salt – <0.1g
Packed on premises that handles nuts & seeds.
Allergen free from:
Peanut, Peanut Oil
Milk & Derivatives
Wheat & Gluten
Other Known Allergens
Free from any GMO