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Cacao Paste Wafers

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  • — Vegan

Cacao Paste Wafers by Food to Live is a premium quality and Vegan product that will come in handy in a variety of sweet recipes. It is made of 100% pure cacao by slow grinding and tempering cacao beans for over 24 hours. As a result, a smooth, rich, coin-like wafer is formed. This is how wafers vary from cacao nibs which are simply chopped cacao beans without further processing. Unlike these wafers, cacao nibs cannot be melted. Our Cacao Paste Wafers are raw and unsweetened, so they retain the maximum amount of original precious nutrients.

Raw Cacao Paste Wafers Uses

Unsweetened Cacao Paste Wafers taste pretty bitter on their own and are meant to be used as a base for confectionary recipes. The shape of Cacao Paste Wafers makes it easy to melt them and use for cooking desserts, crafting homemade chocolate, candies, truffles, and nut bars. Furthermore, it’s a perfect ingredient for bakers since it can be turned into chocolate icing for cakes, cheesecakes, and muffins. If you are not into baking, try making chocolate dips for fruit, marshmallows, and cookies, or incorporate Cacao Liquor into smoothies, oatmeal, granola, and hot beverages. In some recipes, you can swap Cacao Nibs with Cacao Paste Wafers but overall, they are not interchangeable. Cacao Nibs retain their shape and do not melt the way wafers do.

Premium Raw Cacao Liquor Nutritional Profile

Cacao Paste Wafers, similar to Raw Cacao Beans, contain a number of healthful nutrients that we can take advantage of. Firstly, they are a rich source of good fats and potent antioxidants – namely flavonoids, which play an important role in protecting our cells from free radicals. Besides, Cacao Beans provide great amounts of protein, dietary fiber, Iron, Magnesium, Potassium, Calcium, and Copper. They may support heart health, and lower “bad” cholesterol levels. Apart from that, Cacao Paste Wafers may improve your mood since its components may increase levels of dopamine and serotonin. They are suitable for Vegan, Paleo and Sirtfood diets.

Storage Tips

Store Cacao Paste Wafers in an air-tight container in a cool dry place away from direct sunlight. At Food to Live you can shop budget-friendly Cacao Paste Wafers bulk bags.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories91

% Daily Value*
Total Fat 14g 17%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total carbohydrate 7g 3%
Dietary fiber 4g 14%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 20mg 2%
Iron 4mg 20%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: CACAO PASTE
Storage Time: Up to 2 years
Country of Origin: Peru
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
Warning: Consuming this product can expose you to chemicals including Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
Additional PROP 65 information can be found here
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories91

% Daily Value*
Total Fat 14g 17%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total carbohydrate 7g 3%
Dietary fiber 4g 14%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 20mg 2%
Iron 4mg 20%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: CACAO PASTE
Storage Time: Up to 2 years
Country of Origin: Peru
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
Warning: Consuming this product can expose you to chemicals including Lead, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
Additional PROP 65 information can be found here
Recipes

Ingredients for Halloween Chocolate Cake Pops:

For the chocolate cake:

  • ¾ cup pastry flour
  • ½ cup cacao powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 tsp pure vanilla extract
  • ½ cup buttermilk, at room temperature

For the buttercream frosting:

  • ½ cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp pure vanilla extract

For the cake pops:

  • 8 oz cacao paste wafers
  • white chocolate chips
  • Halloween sprinkles
  • candy eyeballs
  • cake pops sticks or lollipops sticks
  • cake pops stand or styrofoam block or regular cup

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
  2. Make the cake: whisk the flour, cacao powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
  4. Make the frosting: with a handheld or stand mixer, beat the butter on medium speed until cream. Add powdered sugar, milk, and vanilla extract. Beat until smooth.
  5. Scoop out the cake into a large bowl and crumble it with your hands. You can also transfer it into a blender and give it a few pulses to create the perfect crumbs.
  6. Add in the frosting and mix until incorporated and smooth.
  7. Shape the mixture into 1 to 1.5 inch size balls.
  8. Make the cake pops: melt ¼ cup of the cacao paste wafers (see notes) and dip ½-inch of each cake pop stick into the cacao paste and stick into a ball. Repeat with all remaining cake pops. Place the cake pops on a parchment-lined baking sheet and refrigerate for 2 hours.
  9. Melt the rest of the cacao paste wafers in a tall, narrow cup or measuring cup. Dip each cake pop in cacao paste, coating it completely.
  10. Add some sprinkles to cover cake pops. Let your imagination run wild! Make mummy cake pops using melted white chocolate chips or monster cake pops using candy eyeballs.
  11. Place the cake pops upright into a cake pop stand or a styrofoam block.
  12. Place into the refrigerator and allow the coating to set completely, approximately one hour. Store cake pops at room temperature for up to 2 days or in the refrigerator for up to one week.

NOTE:

  • Melt the cacao paste wafers in the microwave in 30 second intervals and stir well for an equal amount of time between each interval until it’s completely melted. Our cacao paste wafers are raw and unsweetened (with lots of nutrients) so you can add 1 tbsp maple syrup to make the coating more sweet. But we love the combination of the bitter taste of cacao paste with the sweet taste of cake.

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