Chocolate can be good for you! At least, it is when it comes in the form of Certified Organic Cacao Powder. This substance can be used to make a variety of chocolate treats as well as give you a huge nutritional boost.
Raw, unsweetened cacao powder contains small amounts of caffeine, about 12 milligrams per tablespoon. It’s not enough to make cacao powder into a potent stimulant, like coffee. However, this dose is sufficient for a mild energizing effect, especially in the people who are caffeine-sensitive.
Cacao Benefits for Health and Soul
Raw, organic cacao powder is an incredible product because it can boost your mood. It stimulates the production of endorphins, known as happiness hormones. Therefore, snacking on a cacao-based treat is an excellent idea when you are in a desperate need of cheering up.
However, it’s imperative not to overindulge in treats that contain cacao powder, especially when they have sugar in them too. Usually, it’s advised to have about 1-2 tablespoons of this delicious superfood per day, but there isn’t any particular ‘maximum dosage.’
Health-wise, our Organic Cacao Powder is an excellent source of antioxidants. This means it strengthens your body as a whole and improves your general well-being.
Cacao: Nutrition Information
You don’t have to worry about cacao calories much as this food contains so much fiber and essential nutrients, that every extra calorie it brings into your diet is worth it. Due to fiber, it’s great for the digestive and cardiovascular health support.
However, the most valuable things about raw cacao are iron and calcium. Both these elements are difficult to get through diet, so the high level of them in this food makes it an excellent choice for everyone. Vegans definitely should eat it regularly as they might struggle with designing an iron-rich meal plan.
Bodybuilders and athletes, who must mind their calorie intake and need to have more protein and fiber would benefit from unsweetened cacao as well because it contains significant amounts of both. Besides, calcium, magnesium, and manganese help support bone health.
Raw, unsweetened cacao powder is gluten-free and safe to include in any diet.
How to Store and Use Raw Cacao Powder
You can try hundreds of cacao powder recipes for desserts, baked goods, and confections. It also goes very well when added to smoothies or hot drinks. Note that baking cacao might be different from raw cacao powder as the latter doesn’t contain any additives and its natural taste is quite bitter.
When it comes to buying cacao powder, bulk is the best way to go, as technically, it doesn’t expire. The ‘best by’ date on the package is only a direction, not necessarily an irreversible time limit. When unopened, a pack of raw powder can be used for up to 2 years after the ‘expiration’ date. Opened packages should be restricted to one year after the ‘best by’. Note that cacao powder doesn’t spoil, it just loses its beneficial properties over time.
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm. More information
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1 servings per container
Serving size1 oz (28 g)
Amount Per Serving
% Daily Value*
Total Fat 3g
Saturated Fat 2g10%
Trans Fat 0g
Total carbohydrate 18g
Dietary fiber 8g28%
Total sugars 0g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
Pantothenic Acid 0.1mg2%
Vitamin B6 0.03mg2%
Vitamin K 1mcg1%
* 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: Organic Cacao Powder
Storage Time: Up to 12 Months
Country of Origin: Ecuador, Peru
Packaged in a facility that also processes tree nuts and wheat
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm
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RawVegan Espresso Brownies (Grain Free)
¾ C raw walnuts
½ C raw almonds
1¼ C pitted Medjool dates, packed
½ C unsweetened cocoa powder
1 tbsp instant coffee
1 tsp pure vanilla extract
pinch sea salt
In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.
Recipe Source: www.fooddoodles.com
Chocolate Avocado Smoothie
85 grams cold avocado flesh (~ 1/2 Hass avocado)
2 tablespoons cocoa powder
1 medium cold banana
1/4 cup plain Greek yogurt or coconut cream for the paleo / vegan option (see below for more options)
2-4 tablespoons milk, optional (for vegan, dairy-free, or paleo – use non-dairy milk)
1/2 teaspoon vanilla extract
Blend everything together in a food processor (or a blender if you have a very good one – mine requires too much liquid for a thick smoothie like this) until it’s very creamy. Add more milk until it’s the desired thickness.
Serve immediately or keep covered in the refrigerator for up to one day.
Coconut cream (from a can of refrigerated canned coconut milk) or coconut milk yogurt will yield a thick smoothie like you see but you could also use coconut milk for a thinner version.
Recipe Source: www.texanerin.com
Banana Smoothie With Pine Nuts
1 pcs banana
120 ml oatmilk
100 ml coconut milk
1 tbsp cocoa powder
1 tbsp pine nuts
6 pcs ice cubes
Peel the banana, then just put everything into the blender and mix them.
Better Than Bulletproof Coffee
1 cup/8 oz unsweetened plant milk
1 teaspoon raw cashew butter
1 teaspoon pure maple syrup (or use stevia to taste)
1 teaspoon coconut oil
1 teaspoon cacao powder
1/2 teaspoon mesquite powder
1/4 teaspoon ground cinnamon
1/8 teaspoon vanilla powder (or extract!)
1 cup/8 oz hot coffee
Heat the plant milk in a small saucepan over medium heat. Bring it to a gentle light boil.
While the milk is heating, start adding everything else to your blender pitcher: the cashew butter, maple syrup, coconut oil, cacao powder, mesquite, cinnamon, and vanilla. Pour the hot coffee into the blender as well. Then, when the milk is adequately heated, add that to the blender too.
Place the blender pitcher on the blender base with the lid firmly in place. Slowly blend all of the ingredients, gradually raising the speed of the blender until you get to high. Let it go for about 30 seconds. Stop the motor and let the coffee settle for a couple seconds. You’ll see a frothy layer separate.
Pour the better than bulletproof coffee into a mug that you like and lightly dust the top with cinnamon if you like.
1 cup pumpkin seeds
1 ¾ cup coconut flakes
1 ½ cups raw cacao powder
pinch sea salt
2 teaspoons vanilla
½ cup maple syrup (6oz)
1-2 tbsp water if needed *
*If you use a different seed or nut for the pumpkin will alter the texture so might need more or less water. Add it in slowly.
2 cups cashews, soak & rinse
3 tablespoons coconut oil
2 tablespoons coconut butter
about 35 drops stevia, adjust to taste
1-2 tablespoons maple
1 teaspoon vanilla
¼ cup water
Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
Add in raw cacao power and sea salt. Combine together.
Next add in vanilla and maple syrup. Add in water if needed.
Once dough is together carefully roll out and cut into circles.
Repeat this til all the dough is used.
Place all cream ingredients into blender and blend until smooth.
Adjust sweetness tooth.
Scoop cream on top of one cookie then placed another cookie on top.
Repeat for the rest of the cookies.
Recipe Source: http://amp.gs/ZKsR
Vegan Chocolate Smoothie
1 cup unsweetened almond milk
3 soft pitted dates
1 tbsp almond butter
1.5 tbsp cocoa powder
2 tbsp hemp hearts
1 tsp maca powder
Put all of the ingredients in a blender and puree until smooth. Pour into glasses and serve.
White Navy Bean & Chocolate Smoothie
This smoothie is:
– Rich and creamy
– Delightfully tasty
– High in protein
– High in fibre
– Great for pre or post workouts
– 500ml Unsweetened Almond Milk
– 30ml pure maple syrup
– 182g White Navy Beans (cooked)
– 280g frozen bananas
– 10g unsweetened cocoa powder
– 20g Natural Peanut Butter (optional but still tasty!)
Blend all ingredients in a high-speed blender for 30 seconds, serve immediately and enjoy!
Recipe Source: http://amp.gs/phAV
Vegan Chocolate Hazelnut Smoothie
2 cups (480ml) unsweetened hazelnut milk (strained if homemade)
½ teaspoon probiotic powder (optional)
½ medium avocado, peeled and pitted
¼ cup (18g) raw cacao/cocoa powder
¼ cup (60ml) pure maple syrup
1 teaspoon natural vanilla extract
Pinch of Celtic sea salt (optional)
½ medium-sized frozen sliced banana
1 cup (125g) ice cubes
Throw all of the ingredients (including any boosters) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
Recipe Source: http://amp.gs/Gwry
Acai Berry & Beet RawVegan Cheesecake
For the Cacao-walnut crust:
1 cup raw walnuts
½ raw almonds
8-10 medjool dates, pitted
¼ cup coconut sugar
¼ cup organic coconut oil
2 tablespoons organic cacao powder
¼ teaspoon sea salt
For the Acai and Mixed Berry Cheesecake Filling:
1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
1 cup frozen mixed berries (thawed)
½ cup maple syrup (or 1/3 agave nectar for fully raw version)
1/3 cup organic coconut oil
Juice of 1 lemon juice
1 tablespoon organic accai berry powder
½ teaspoon organic beetroot powder
½ teaspoon vanilla extract
For the Cacao-walnut crust:
1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.
For the Acai and Mixed Berry Cheesecake Filling:
1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.
Chocolate Maca Protein Cookies with Maca Glaze (Vegan, GlutenFree)
¾ cup plant protein powder
3 TBS almond meal (or flour)
2 TBS cacao powder (or unsweetened cocoa)
2 TBS black maca powder
½ cup natural nut or seed butter, preferably little to no oil/sugar added
3 TBS brown rice syrup (or honey if not strictly vegan)
1 TBS extra virgin coconut oil, melted
3-4 TBS unsweetened non-dairy milk
1TBS maca powder
1TBS coconut butter
1. In a large bowl, combine protein powder, almond meal, cacao powder, and maca powder. Stir until well mixed and set aside.
2. Add in nut or seed butter, brown rice syrup, and melted coconut oil. 3. Stir gently until well combined.
4. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly.
5. Divide dough into 8 even pieces, about golf ball size, rolling into circle and shaping into flat cookie shape. Place on lined baking sheet, set aside.
6. In a small bowl mix together maca and coconut butter until well combined. Use spoon to drizzle maca coconut butter topping over cookies. Place baking sheet in freezer for 15 minutes, or fridge for 30 minutes and allow cookies and melted chocolate to set.
7. Store cookies in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.
Recipe source: http://amp.gs/f9Nt
Chocolate Maca Banana Smoothie
1 frozen banana
1 tbsp raw cacao powder
1 tbsp gelatinized (better digested) or raw maca root powder
Place all of the ingredients in your high-speed blender. Blend on a high speed until smooth and creamy. Strain using a nut milk bag or consume unstrained for the full nutritional benefits of the hemp seeds. Store in a tightly sealed glass jar for 3 to 5 days.
Cacao & Hemp Quinoa Breakfast Bowl:
¾-1 cup cooked quinoa, warm
1 cup cacao hemp milk or other non-dairy milk of your choice
Add the warm quinoa to a serving bowl, pour the cacao hemp milk over top. Top with fruit, cacao nibs, hemp seeds and any other toppings you’d like. Give it a taste and drizzle a little sweetener over top if you’d like it a little sweeter.
Recipe source: http://amp.gs/fWkw
Vegan Raw Cacao Milkshakes
12 ounces unsweetened vanilla almond milk
¼ cup pitted dates (5-6)
1 and ½ tablespoons raw cacao powder
¼ teaspoon vanilla extract
1 vanilla bean, scraped (or sub another ¼ t vanilla extract)
4 ice cubes
Place all ingredients into a blender and blend until smooth.
Recipe Source: http://amp.gs/foC1
Trail Mix Chocolate Breakfast Smoothie Vegan
¾ C chilled unsweetened chocolate almond milk
8 thick frozen banana slices, about 1 medium banana
½ C homemade or store bought trail mix, preferably a mix of dried fruit, vegan chocolate, and unsaturated fats like coconut flakes, nuts, and seeds
Pinch of sea salt (optional; omit if your trail mix already has salted nuts)
1 T unsweetened cacao powder
How To Make It:
1. Add ingredients to blender in order listed and blend until smooth. If using a Vitamix, the smoothie setting does a good job increasing the speed slowly. Otherwise, if you have variable speeds on your blender, start slow and gradually work your way up.
2. Serve icy cold for breakfast or a healthy snack. Garnish with more trail mix or cocoa powder for extra fun.
Recipe Source: http://amp.gs/CdU8
Tropical Papaya & Granola Breakfast Bowl
4 small bananas (peeled, cut and frozen the night before)
¼ cup of coconut milk
1 tbsp of raw cacao
1 tbsp coconut nectar or maple syrup
1 cup of GF granola
1 handful of dried fruit (goji berries, raisins, dried apple & dried papaya)
1. Using a food processor blend frozen bananas with coconut milk until smooth
2. Transfer into two bowls, keeping about 2 tbls in the blender.
3. Add the raw cacao and coconut nectar / maple syrup to the remaining banana mixture and blend until creamy
4. Drizzle the choc-banana mixture over the bowls and top dried tropical fruit & granola