Organic Cacao Powder

  • Organic Cacao Powder
  • Certified Organic, Non-GMO
  • Kosher
  • Cholesterol Free
  • Very Low in Sodium
  • A very good source of Protein, Potassium,
  • Zinc, Dietary Fiber, Iron, & Magnesium
  • Rich in Phosphorus, Copper and Manganese
5.00 out of 5 based on 2 customer ratings
(2 customer reviews)
6.99 (13.98/lb)
9.99 (9.99/lb)
17.99 (9.00/lb)
34.99 (8.75/lb)
61.99 (7.75/lb)
121.99 (7.62/lb)
399.99 (7.27/lb)
 

Product Description

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

Customer Reviews

5 out of 5 stars

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  1. Question

    Is this cacao powder actually raw, as in – it has never been heated above 118 degrees F?

    (0) (0)

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Yes, NO more than 40C’s so its raw.

      (0) (0)

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    • That is so great! Makes all the difference to myself and my family to be getting such high quality from your company. Most people don’t understand how much goodness is left in raw food versus roasted, cooked or pasteurized. Thank you for paying attention the details. I cannot say enough good about your service and quality. Lifetime customers right here!

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  2. Question

    Is Food To Live Organic Cocoa Powder Non Dutched and Non Alkalized?

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    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • This is Dutch-process cocoa that’s been treated with an alkalizing agent to lower cocoa acidity, thus allowing more of its pure chocolate flavor to shine through.

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  3. 5 out of 5

    Absolutely excellent flavor! I am pleased with this purchase and will continue to order this specific brand. The choices were numerous. I am pleased with my selection.

    (0) (0)

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  4. 5 out of 5 Love This Cacao Powder

    I was hesitant to purchase this at first but I’m so happy that I did. I use it daily in my smoothies, my milk and seed butters. Thank you!

    (0) (0)

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  5. Question

    Is this fair trade?

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  6. Question

    How do we know if your cacao powder does not contain lead or cadmium?

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    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Organic Cacao is Certified Free of any harmful substances

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      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Then why the warning that the product contains chemicals that cause cancer

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    • Hello,

      This is due to Proposition 65 that is mandated by law.

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      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Under product info:
      WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
      Yes this is mandated by CA law ONLY when named chemicals, elements or poisons are elevated to a degree as set forth by the state. It’s NOT a good thing. Practicall NOTHING you find on shelves in a store will have this warning except a pack of cigarettes.

      (0) (0)

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Regarding warning, We have to comply with the California Proposition 65 rule. We have added a warning statement to any product that was part of litigation based on the Prop 65 rule. Even though our products don’t contain any chemical elements that in fact pose any health risk, we prefer to post a warning to avoid any litigations. You can read more about this topic here: http://prop65scam.com/. Most of the companies who are selling superfoods have the same warnings on their sites.

      It is done to protect us against lawsuits as it is very costly (millions $) to defend a position in a court. We prefer to remove any litigation risk by putting a label on, even though our products are 100% safe.

      (0) (0)

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • I just received my 4 lb package but I dont see the word “RAW”. Can you please tell me if your cacao powder is raw?

      (0) (0)

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Additional Information

Weight lbs

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

Not available POST

RawVegan Espresso Brownies (Grain Free)

RawVegan Espresso Brownies (Grain Free)
Ingredients:

  • 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


Instructions:

  1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
  2. 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.
  3. 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.
  4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
  5. 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

Chocolate Avocado Smoothie
Ingredients:

  • 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


Directions:

  1. 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.
  2. 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.

Enjoy!

Recipe Source: www.texanerin.com

 

Banana Smoothie With Pine Nuts

Banana Smoothie With Pine Nuts
Ingredients:

  • 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


Better Than Bulletproof Coffee
INGREDIENTS:

  • 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


DIRECTIONS:

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.

Enjoy immediately.

 

Oreo Cookies

Ingredients:

Cookies:

  • 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.


Cream filling:

  • 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


Directions:

  1. Place the pumpkin seeds and coconut flakes into food processor. Pulse until flour like texture.
  2. Add in raw cacao power and sea salt. Combine together.
  3. Next add in vanilla and maple syrup. Add in water if needed.
  4. Once dough is together carefully roll out and cut into circles.
  5. Repeat this til all the dough is used.
  6. Place all cream ingredients into blender and blend until smooth.
  7. Adjust sweetness tooth.
  8. Scoop cream on top of one cookie then placed another cookie on top.
  9. Repeat for the rest of the cookies.

 

Enjoy!

Recipe Source: http://amp.gs/ZKsR

❤️❤️❤️

 

Vegan Chocolate Smoothie

INGREDIENTS:

  • 1 cup unsweetened almond milk
  • 3 soft pitted dates
  • 2 bananas
  • 1 tbsp almond butter
  • 1.5 tbsp cocoa powder
  • 2 tbsp hemp hearts
  • 1 tsp maca powder


DIRECTIONS:

Put all of the ingredients in a blender and puree until smooth. Pour into glasses and serve.

 

White Navy Bean & Chocolate Smoothie

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


Ingredients:

– 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

Vegan Chocolate Hazelnut Smoothie

INGREDIENTS:

  • 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.

Enjoy!!!

 

Recipe Source: http://amp.gs/Gwry

 

Acai Berry & Beet RawVegan Cheesecake

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

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

 

DIRECTIONS:

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.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/

 

Chocolate Maca Protein Cookies with Maca Glaze (Vegan, GlutenFree)

Chocolate Maca Protein Cookies with Maca Glaze (Vegan, GlutenFree)

INGREDIENTS:

  • 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

 

MACA GLAZE:

  • 1TBS maca powder
  • 1TBS coconut butter

 

INSTRUCTIONS:
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.

Enjoy!

Recipe source: http://amp.gs/f9Nt

 

Chocolate Maca Banana Smoothie

Chocolate Maca Banana Smoothie
Ingredients:

  • 1 frozen banana
  • 1 tbsp raw cacao powder
  • 1 tbsp gelatinized (better digested) or raw maca root powder
  • ½ cup ice cubes
  • 1 cup unsweetened almond milk
  • stevia extract to taste

 

Directions:

  • Blend all ingredients together until smooth.

 

Chocolate Sauce (optional):

  • 2 tbsp melted coconut oil
  • 2 tbsp cacao power
  • 2 tbsp agave nectar

 

Enjoy!!!

Recipe Source: http://amp.gs/fOcU

 

Cacao & Hemp Quinoa Breakfast Bowl (GlutenFree, Vegan)

Cacao & Hemp Quinoa Breakfast Bowl (GlutenFree, Vegan)

Cacao Hemp Milk:

  • 4 cups filtered water
  • 1 cup hemp seeds
  • 1/4 cup raw cacao
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 4 medjool dates

 

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
  • ½ banana, sliced
  • 1 tablespoon dried superfood berries (goji, acai, mulberries, etc)
  • 1 teaspoon cocoa nibs
  • 1 teaspoon hemp seeds

 

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.

Enjoy!!!

Recipe source: http://amp.gs/fWkw

 

Vegan Raw Cacao Milkshakes

Vegan Raw Cacao Milkshakes

Ingredients:

  • 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

 

Instructions:

Place all ingredients into a blender and blend until smooth.
Serve cold!

Recipe Source: http://amp.gs/foC1

 

Trail Mix Chocolate Breakfast Smoothie Vegan

Trail Mix Chocolate Breakfast Smoothie

Ingredients:

  • 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

Tropical Papaya & Granola Breakfast Bowl

Ingredients:

  • 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)

 

 

Method:
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

Sit under a palm tree & enjoy!

Recipe source: https ://insearchofsadie.com/papaya-granola-healthy-breakfast-bowl/

 

Vegan Cacao Fig Bliss Balls

Vegan Cacao Fig Bliss Balls

INGREDIENTS:

  • 1 cup Dried Figs, stems removed
  • 1 cup Almonds
  • ¼ cup Cacao Powder (Or Cocoa, Carob)
  • 1 tsp Vanilla Extract
  • ¼ tsp Cinnamon
  • Pinch of Salt
  • ½ tbsp Cacao Nibs (or Vegan Chocolate Chips)

 

INSTRUCTIONS:

1. Trim the stems off of the dried figs, if there are any. Place them in a medium bowl, cover with hot water, and let sit for 5-10 minutes.

2. In the meantime, pulse the Almonds in a food processor until the form a coarse meal. Add in the Cacao Powder, Vanilla Extract, Cinnamon, and Salt.

3. Drain the Figs, then add to the food processor. Process all ingredients until a uniform, crumbly “dough” forms.

4. Transfer the mixture to a bowl, then stir in the Cacao Nibs until evenly incorporated.

5. Using a 1 tbsp measure, form the dough into even balls – mine made about 19. Note: it helps to have your hands slightly wet for this step so the mixture will not stick to them.

6. Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to 3 months.

Enjoy!!!

Recipe Source: http://amp.gs/CWU8