Cacao Beans, Butter, Liquor, Nibs & Powder

Cacao

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Ancient cultures knew that certain foods were difficult if not impossible to digest in their completely raw and natural state and so implemented methods like fermentation in order to break these foods down so that they were able to digest them easily and obtain their nutrients.  This is exactly the case with raw cacao beans.

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Cacao - Food of the Gods

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What is Cacao?

Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

The following quote from the "Historia General y Natural de las Indias" (General History and Nature of the Indies) by Fernàndez de Oviedo (1535) describes where cacao originally came from according to Mayan myhthology "Cocoa was more than a simple food. It was a divine food. Quetzalcoalt, the sacred king of the Toltechi, high priest and king of Tula, was the gardener of paradise where the first men lived. From there, he brought the cacahuaquehitl or cacaotero to his country."

"The True History of Chocolate"

This is the title of a book written by Coe and Coe. The authors a husband and wife team, both Harvard academics, intended to document the definitive history of chocolate in this book (as there are many versions of the history of chocolate). Michael Coe a meso-american expert finished the book after his wife Sophie died of cancer while working on the book. For Sophie the history of chocolate was her passion and she spent hundreds of hours tracking down centuries-old manuscripts in the libraries of Europe and North America.

The Coe's refer to the pre-mayan culture of Olmecs, particularly the group based in Izapa in Xoconusco (Soconusco), Mexico as the place where the criollo variety of cacao was originally domesticated by this culture sometime between 400 B.C. and A.D.100. There are still small pockets of these original heirloom varieties of criollo cacao in semi-abondoned plantations around the ruins of Izapa, just outside Tapachula in Xoconusco. The region of Xoconusco and the cacao grocacao producing regions in Mesoamericawn there was so prominent in their account of the true history of Chocolate that the coe's referred to it as "the diamond in the crown of the Aztec empire". The map shows the boundaries of the Aztec empire and the major cacao growing regions of the time just before the spanish conquest. You will notice the Aztecs conquered the small region of Soconusco even though it was far removed from the main part of their territory, just to be able to control the prized cacao grown in the region.

Cacao and Traditional Mesoamerican Life
Cacao was considered sacred by the mayans and was the major offering in most of their ceremonies. Even though the cacao bean was central to Mesoamerican life, only the very wealthy and powerful could afford to use it. The Mayan and Aztec priests and royalty drank copious amounts of a drink made from the fermented and crushed cacao seeds. This drink was called xocoatl or "bitter water" in Nahua. Later in Europe xocoatl became "chocolate." Xocoatl was used for ceremonies and religious observances. Priests used it as a part of their prayer offerings. Kings drank it for breakfast. Marriage vows were sealed by drinking xocoatl. It was a major part of every feast. During the 15th century, Nezahualcoyotl's court in Texcoco is recorded as consuming "four xipuipillis" or 32,000 beans each day. In the market place, the beans were accepted as standard currency. On market day, three beans would purchase a turkey egg, 100 beans a slave or a dugout canoe, 65-300 beans a cotton mantle. Cacao beans continued to be used as standard currency until 1887 in Mexico.The cacao of Xoconusco was considered the finest, best quality cacao by the aztec royalty and the largest annual taxes of cacao were collected from this region.

Cacao Beans, Butter, Liquor, Nibs, Powder, Raw Chocolate Bars & Chocolate Coconut Butter
The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book.  Please go below to buy.

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Magnesium
Cacao is remarkably rich in magnesium.  Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.

MAO Inhibitors
Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA)
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Allergies?
A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.

Cacao & Antioxidants
Raw cacao is very high in antioxidants.  Its ORAC rating is 621 - compare that to blueberries at about 32!

 

 ORAC scores for the Top 11 Antioxidant Foods (per 100 grams)
 1) Raw cocoa powder*                                       95,500
 2) Raw cacao nibs*                                           62,100
 3) Roasted cocoa powder                                  26,000
 4) Goji Berries*                                                 25,300
 5) Acai Berries*                                                18,500
 6) Dark Chocolate                                             13,120
 7) Prunes                                                           5,770
 8) Raisins                                                          2,830
 9) Blueberries                                                    2,400
10) Blackberries                                                  2,036
11) Kale                                                             1,770
 Source: US department of Agriculture/Journal of American Chemical Society
 * Source: Brunswick Laboratories MA, USA


Cancer & Heart Disease
Recent studies have shown that cacao helps protect us from cancer & heart disease.

How To Use Our Cacao:
1. Try eating beans & nibs straight or mixed in with nuts, seeds or/and dried fruits. Chew thoroughly and experience the taste extravaganza of raw chocolate.

2. Add cacao to smoothies to enhance the flavour & nutrition.

3. Create a raw chocolate desert:  Mash 2 - 4 avos with some squeezed some citrus juice.  Add 1 - 2 mashed bananas, or some soaked & mashed dates.  The add 2 - 4 tbspns cacao powder or very finely-ground cacao beans or nibs .  Mix well & enjoy!

4. Create a raw chocolate bar. Heat the following ingredients in a water bath to 43 degrees C:  8 tbspns coconut oil, 2 tbspns finely-chopped cocoa butter. Add very finely-ground & sieved cacao beans - 2-4 tbspns to taste, then honey or maple syrup - 2-3 tbspns to taste. Pour into molds and place in your fridge or freezer. Eat cold and experience the truth about the food of the gods!

There are about 100 recipes in 'Naked Chocolate.'  Please go below to buy.

Warning: Eating raw cacao may cause you to have THE BEST DAY EVER!

Cacao is great fun for everyone - especially kids!

Cacao Beans

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The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book. 

Please buy below

Cacao Beans - Raw Planet - Organic & Raw - Peru - Unpeeled & Lightly Fermented

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These are raw whole unpeeled & lightly fermented organic cacao beans - from Peru.

These are the most potent whole unpeeled fermented cacao beans available.

Cacao Beans - Raw Planet - Organic - Unpeeled & Unfermented - Bali

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These are raw whole unpeeled and unfermented cacao beans - mixed size.

They are grown organically but uncertified as the cost of certification is too expensive for the growers.

Many whole cacao beans on the market today including our beans are fermented to make it easier to separate the cacao beans from the pulp and also to increase assimilation of minerals such as calcium & magnesium. This fermentation process does however result in some loss of antioxidants and anandamides.

These beans are unfermented so you can enjoy the fullest amount of antioxidants & anandamides.

You can easily ferment these beans yourself if you wish.

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Serving Suggestions:  Eat 10 - 15 beans whenever you want to feel energised and happy.  Goes well in trail mix, especially with goji berries.  Add to smoothies, juices, yoghurt and energy bars. They can also be ground in a greenstar or simlar juicer or coffee/spice grinder into a delicious rich powder & added to smoothies and other recipes

Cacao Beans - Raw - Raw Planet - Uncertified Organic - Peeled & Unfermented - Bali

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These are raw whole peeled organic cacao beans - Only large first quality beans selected, peeled by hand & then carefully dried in Bali.

They are grown organically & lightly fermented.

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Serving Suggestions:  Eat 10 - 15 beans whenever you want to feel energised and happy.  Goes well in trail mix, especially with goji berries.  Add to smoothies, juices, yoghurt and energy bars. They can also be ground in a greenstar or simlar juicer or coffee/spice grinder into a delicious rich powder & added to smoothies and other recipes.

Cacao Butter - Raw Planet - Organic & Raw - Bali

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Cacao Cashew Clusters - Raw Planet - Organic & Raw - Bali & Peru

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Cacao Cashew Clusters are the world’s next hot treat! Our raw organic cacao nibs bring to this snack powerful nutrients and antioxidants, while the raw organic cashews have a wealth of healthy oils and protein. Perfectly sweetened with organic evaporated coconut palm nectar, Cacao Cashew Clusters are a delightful snack perfect for on the go, at the office, or anywhere in between.

Bite into a cacao cashew cluster and experience the explosion of taste – the earthy raw cacao, paired with the rich taste of truly raw cashews, is perfected by the boost of smooth energy form the coconut palm nectar.

Our cashew-Cacao Clusters are made by rolling our raw Cacao nibs from Peru and truly raw cashews from Bali around in our luscious low glycemic coconut palm nectar and then adding just a dash of our Balinese Sea Salt. The result is a snack that is sooooo good and soooooo healthy, you will quickly find yourself carrying the clusters around with you everywhere you go!

Great source of energy and cell nourishing nutrients. Made in New Zealand.

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Ingredients: Organic raw cashews, organic cold processed cacao nibs, organic coconut flower nectar, sea salt

Serving Suggestions: Enjoy them from the bag, on top of your fruit salads, in trail mixes with goji berries.

Sizes & Packaging: 100g, 200g, 400g & 750g in standup resealable clear plastic pouches

Cacao Liquor - Raw Planet - Organic & Raw - Bali

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Raw cacao liquor isn't alcoholic, as its name may imply! It's the name for the ground-up raw cacao beans that are used to make chocolate & also pressed & separated into our raw cacao powder and raw cacao butter.

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Serving Suggestions:  Try grating it and sprinkling on your breakfast. Add to a touch of agave nectar or another sweetener and chew. Freeze grated cacao liquor with sweeteners (agave nectar is fantastic). Eat cold. Add cacao liquor into herbal teas. Add to bliss ball recipes. Grate and add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar by melting cacao liquor & adding your favourite sweetener & set in a mold.

Nutrition Information
Serving Size 10g

Per Serve

Per 100g

Energy

275.2kj

2752.4kj

Protein

1.34g

13.4g

Fat-total

5.54g

55.4g

  - saturated

3.21g

32.1g

Carbohydrate-total

2.63g

26.3g

  - sugars

0g

0g

Sodium

1.7mg

17mg

Cacao Nibs - Raw Planet - Organic & Raw - Peru

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These are peeled & kibbled cacao beans. Raw Cacao Nibs are jam packed with antioxidants, magnesium and bliss nutrients that may help keep you young, healthy and happy.

You will love their yummy chocolate flavour!


Our Cacao Nibs are an original heirloom criollo amazonico Cacao from Satipo in Peru. By buying this Raw Cacao you are supporting a sustainable project that is rescuing this original heirloom variety of Cacao, which has been grown by the Ashaninka and Chene people of the Peruvian Amazon for thousands of years.

These certified organic indigenous growers use an age old system of permaculture, where the Cacao trees are planted under the native forest canopy, along with other fruit trees, such as mango, avocado and papaya. All of these trees add their distinctive nuances to the fine multi-floral flavour of this exquisite Cacao.

Nutrition Information
Serving Size 10g

Per Serve

Per 100g

Energy

252.2kj

2522.1kj

Protein

1.35g

13.5g

Fat-total

4.68g

46.8g

   - saturated

2.5g

25g

Carbohydrate-total

3.18g

31.8g

   - sugar

0g

0g

Sodium

1.7mg

17mg