Organic Cocoa Powder from Food To Live is a product your whole family can enjoy. It will help you create some incredible desserts and delicious sauces that are right for you. Our Organic Cocoa is grown and processed using the most advanced tools to ensure it’s safe and 100% free from toxic contaminants.
The unsweetened organic cocoa can be used to make tasty and healthy drinks. Unlike Starbucks cocoa, which is laden with sugar and extra calories, you can use this powder to create your own hot beverage that can be vegan and low-fat.
Cocoa powder is naturally vegan and gluten-free, so you can include it in any diet. However, cocoa mixes can be different, so it’s always best to buy a natural product. Even cocoa butter is dairy-free and can be used as a substitute in many recipes.
Please bear in mind that organic cocoa contains a tiny amount of caffeine. It’s nowhere near as stimulating as coffee or even tea, but it can help clear your mind a bit when you are feeling tired.
Organic Cocoa Powder Vs. Cacao Powder
Cocoa powder is a little different from cacao powder because it’s processed differently. Cacao is made from raw, minimally processed cocoa beans and therefore retains almost all nutrients they contain. However, this results in a very bitter taste and reduced shelf life.
The organic cocoa powder is treated with heat during the processing. This reduces the nutritional value a little. However, this process improves the taste and ensures that the product can be stored for months.
Nutritional Value of Cocoa Powder (Unsweetened)
Cocoa powder isn’t fattening if eaten in moderation. It contains a great amount of fiber and a fairly high dose of easily-digestible proteins. It also gives you a small boost of many nutrients. Organic cocoa powder doesn’t contain many vitamins, only those of B group are present in significant amounts. However, it’s very rich in essential minerals, especially:
How to Use and Store Organic Cocoa Powder
You can enjoy Food To Live Organic Cocoa making both sour and sweet dishes. Its most popular applications are smoothies, desserts, and baked goods. However, you can also find exotic recipes of cocoa sauces, curries, and chili.
Adding a spoonful of unsweetened cocoa to your protein shake will boost its nutritional value and taste. You can also use this product to enhance any fruit smoothie or your morning cereal.
Making delicious vegan chocolate is impossible without cocoa powder. It can also be utilized in a variety of homemade cosmetics. Bear in mind that cocoa products have different effects on the skin.
For example, cocoa butter is a good moisturizer for extremely dry skin. However, cocoa powder has a brightening and anti-inflammatory effect, so it goes best in masks and scrubs.
Food To Live Organic Cocoa Powder should be stored in an airtight container in a cool and dry place. Keep it in the fridge to maximize shelf life.
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 serving per container
Serving size1 ounce (28 g)
Amount Per Serving
% Daily Value*
Total Fat 4g
Saturated Fat 2g10%
Trans Fat 0g
Total carbohydrate 16g
Dietary fiber 9g32%
Total sugars 0g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* 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 Cocoa Powder
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Storage Time: up to 1 year
Country of Origin: Peru
Packaged in a facility that also processes tree nuts and wheat
Not available POST
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.
Easy Chocolate Tart Cherry Smoothie
1 cup plain, low fat Greek yogurt ( for vegans: soy yogurt, rice yogurt, arrowroot yogurt, coconut milk yogurt)
¾ cup canned tart cherries in water or dried cherries
Put all ingredients in a blender and blend until smooth. Add ice if desired. Can be stored in fridge for about 5 days.
Recipe Source: http://amp.gs/Z6H3
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 dragon fruit cheesecake bars
1 cup walnuts
1, 1⁄4 cup medjool dates
1⁄4 cup cocoa powder
pinch of salt
1 cup chopped dragonfruit
1⁄2 cup rasperries
1 tbsp maple syrup
2 cup cashews, soaked overnight
3⁄4 cup coconut cream
6 tbsp coconut oil
1⁄2 cup brown rice syrup
1 tsp vanilla extract juice of 1 lemon
1 tsp lemon zest
1 cup dried dragon fruit, soaked overnight & chopped
1⁄2 cup rasperries
1 tbsp maple syrup
1. Line an 8×8 inch baking sheet with parchment paper, set aside.
2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
4. Place in the fridge while you prepare the filling.
5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes, until the fruit breaks down into a syrup. Set aside.
6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
7. Pour the cheesecake mixture into the pan, spreading evenly.
8. Next add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer, until you achieve your desired marble look.
9. Place in the freezer for 2-4 hours to firm up.
10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
Recipe Source: http://amp.gs/lWnA
Broccoli sprouts smoothie (dairyfree & vegan)
3 cups filtered water
¼ cup hemp seeds
2 cups baby spinach
1 cup broccoli sprouts, rinsed well
1 banana, frozen
1 cup frozen strawberries
1 cup frozen pineapple chunks
1 tablespoon cocoa powder
½ teaspoon vanilla extract
4 medjool dates, pitted
1. Combine the water, hemp seeds, spinach, broccoli sprouts, banana, strawberries, pineapple chunks, cocoa powder, vanilla, and dates into the base of a high-speed blender.
2. Process on the “smoothie” mode or for at least 45 seconds on high until completely blended.
3. The texture should be smooth and creamy.
Recipe Source: http://amp.gs/nwOZ
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
Vegan Pumpkin Seed Cocoa Brownies
1/2 cup packed pitted deglet noor dates
1 1/2 cups whole spelt flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/3 cup pumpkin seed butter
1/2 cup coconut oil, plus more to oil pan, warmed
3/4 cup maple syrup
3/4 cup maple sugar or cane sugar
1/3 cup plain soy milk
1/2 teaspoon sea salt
1 Tablespoon vanilla extract
3 1/2 ounces dark chocolate, coarsely chopped and divided
1/4 cup shelled pumpkin seeds (pepitas)
Maldon or fleur de sel, or other flaky sea salt
1. Place dates in a medium bowl and cover with boiling water. 2. Let soak for 20 minutes or until softened, then drain well.
Preheat oven to 350F. Line a 9×13 pan with parchment paper; brush paper and sides of pan lightly with coconut oil, and set aside.
3. Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
4. Place pumpkin butter butter, warm coconut oil and drained dates in a food processor; blend until smooth. It’s okay if a few small date pieces are not blended.
5. Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
6. Pour into sifted flour mixture, and stir with a rubber spatula until almost combined. Reserve 2 tablespoons chopped chocolate and stir remaining chocolate into batter, being careful not to overmix.
7. Transfer batter to prepared pan and spread out evenly. Sprinkle with pepitas, remaining chocolate, and a large pinch of sea salt.
8. Bake for 25-27 minutes or until edges pull away from sides of pan and a toothpick inserted into centre comes out clean. 9. Remove from oven and allow to cool completely.
For best results, refrigerate until completely cold before cutting. These brownies keep well for three or four days when stored in an airtight container in the fridge.
½ cup raw pumpkin seeds (pepitas) — soaking in 1 cup water
2 cups water, divided
½ tsp cinnamon
1/16 tsp cloves
1 tsp vanilla
1 – 2 tbsp maple syrup
Chocolate Pumpkin Seed Milk:
add 1 ½ tbsp cocoa powder to the above ingredients
Soak pumpkin seeds in 1 cup water overnight or at least for a few hours (see notes at the end for a quicker version)
Strain the seeds. Place them in a blender (a high power blender, like a Vitamix is best). Add in 1 cup water and all remaining ingredients. If you want a chocolate milk version, add in the cocoa powder too. Blend on high for a few minutes until everything is smooth.
Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!
Recipe Source: http://amp.gs/xjQy
Vegan Cacao Fig Bliss Balls
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)
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.
Recipe Source: http://amp.gs/CWU8
Vegan Nutella Lovers Healthy Chocolate Smoothie
¼ cup roasted unsalted hazelnuts
1 cup ripe pear, chopped with the skin on from 2 small or 1 large pear
2 Medjool dates, pitted
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons vanilla extract
1 ½ cups coconut water
2 cups ice
handful of seasonal fruit, as garnish
Place all the ingredients in a blender and blend until smooth and frosty. Serve immediately.