When is chocolate not chocolate? When it’s raw!
Raw cacao looks, smells and tastes (almost) the same as chocolate, but it’s not the stuff that comes in shiny wrappers. Cacao is the real thing: without all the fat, sugar and added flavours.
Pronounced “cu-COW”, cacao is made by cold-pressing the unroasted beans
of the cacao fruit
This cold-pressing process keeps the living enzymes in the cocoa.
Cacao is only considered “raw” if it has been processed in
conditions under 47 degrees. Roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.
Studies show that 60-90% of the antioxidant content of cacao is lost when it is treated and processed – i.e, turned into cocoa.
So, why go raw?
Nutrients! Raw cacao harbours protein, calcium, carotene, thiamin, riboflavin,
magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids. And if that’s not enough, raw cacao also has nearly four times the antioxidant power of your average
dark chocolate and more than 20 times that of blueberries!
So, how do I get some of that?
That’s where PureNature comes in!
Cacao butter is the oil produced from beans after it is cold-pressed in hydraulic machinery. Raw cacao butter has a rich, chocolatey flavour and a creamy texture, which makes it perfect for adding to desserts, smoothies, homemade chocolate or bliss balls. It can replace coconut butter in most recipes or skincare routines.
The outer husk of the cacao bean, nibs are like natural, crunchy chocolate chips. Nibs can be added to baking, smoothies, desserts or other treats for extra texture.
Cacao beans milled (at low temperate) into a powder. Great as an alternative to cocoa powder in baking, smoothies, desserts and beverages.
Salivating yet? You should be!