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Raw chocolate just go crunchy. These cacao nibs are raw, sun-dried, and organic. Delivering the health benefits of the cacao bean without the toxins created from roasting.
Source and Processing
This Cacao is the native-born heirloom Ecuadorian species named Arriba Nacional-Fino de Aroma. This variety of Cacao is considered worldwide to have the finest floral aroma and flavor profile, as well as, the highest amount of bioavailable nutrients and minerals. Like so many other natural foods, cacao beans have been hybridized by many growers to increase yield and particular characteristics. At Raw Fusion, we believe that hybridization greatly compromises quality, so we are proud to bring you only Arriba Nacional-Fino de Aroma heirloom variety.
Our farmers and Co-ops in Ecuador employ meticulous organic farming methods, advanced sustainable technology, and the practical knowledge of Old and New World chocolatiers to present you with the finest cacao products. Organic chocolate quality starts with healthy soil and exclusive use of the Arriba Nacional variety, never the hybridized CCN51, which many other companies are selling as the “Arriba Nacional” variety. The CCN51 hybrid may be a pretty bean, but beauty is only skin deep as it lacks the flavor and unique properties of the Arriba Nacional because of its deep hybridization.
The farmers of this cacao powder nurture the trees, hand picking the cacao pods, and separating the beans for fermenting. After a carefully controlled fermentation process, the cacao beans are sun-dried and hand-peeled to retain their natural qualities. Unfortunately, many companies have been known to dry their beans in ovens in order to reduce their costs. After this detrimental process, you end up with beans that incur a disappointing "acrid flavor" that most consumers confuse with a “fermented” type flavor.
Many cacao powders on the market are also superheated to extract the maximum amount of fat for cacao butter, so you’re left with cacao powder that has about 7-10% fat. These cacao powders are heated to a minimum of 280ºF degrees, along with tons of oxidizing pressure (all of which can create toxins).
Benefits
Pure, raw cacao seed powder has recently been found to contain high levels of antioxidant polyphenols (up to 4 times higher than roasted beans), oligomeric procynanidins and other flavonoids that help boost the immune system and offer significant protection against "bad" cholesterol and heart disease. It is also very nutritious, having a high protein, vitamin and mineral content.
The fat content (cacao butter) in our powder is from 22-26% (conventionally made is between 7-10%) and due to the extra fat carries fuller flavor, less oxidation and more nutritional benefits.
Cacao contains theobromine a weak but effective stimulant and includes substances that are chemically and pharmacologically related to the brain lipids called anandamide. The word anandamide is derived from ananda, Sanskrit for bliss. These N-acylethanolamines in cacao target the “happy” centers of the brain and either directly (by activating brain receptors) or indirectly (by increasing brain lipid levels), inducing a pleasant state of mind.
Cacao also contains Phenyl Ethylamine (PEA), a chemical known to inspire happiness, clear mindedness, focus, and wakefulness.
Suggested Uses
- Add to smoothies
- Make chocolate nut milks!
- Make a trail mix that will give you a real boost.
- Make delicious desserts and treats (e.g. brownies, chocolate cookies, etc.)
- Add to spicy recipes. Did you know cacao powder is an ingredient in many chili powders?
Recipe
Ultimate Trail Mix (2 servings, if you share)
Ingredients
- ½ cup nuts (cashews, almonds, pine nuts)
- ½ cup cacao nibs
- ¼ cup goji berries
- ¼ cup mulberries
Preparation: Mix and eat.
Disclaimer: This statement has not been evaluated by the FDA and is not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.
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