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Just recently, I realized the difference between cacao and cocoa.  I have always used Hershey’s cocoa.  Cocoa is raw cacao that has been roasted at high temperatures, and cacao is raw cacao made from cold pressed cocoa beans. It tastes richer and is full of benefits.

Benefits of cacao

Cacao retains all of the nutrients and enzymes – great antioxidants!

Cacao contains more antioxidants than acai, goji berries and blueberries!

It can also repair the damage caused by free radicals.

Cacao is a great source of magnesium, B-complex vitamins, magnesium, iron, potassium, calcium, zinc, copper and manganese. Magnesium helps curb cravings.

Make the switch from cocoa to cacao – you’ll be glad you did! I buy this brand on Amazon:

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CHOCOLATE COOKIES (raw option, vegan, gluten-free) adapted from Food Matters
1 c almond meal
1/2 c cacao powder
2 T almond butter
1/4 c coconut oil
1/2 c raw honey
himalayan salt
optional cacao nibs

If cooking, preheat oven to 350. Put all ingredients into the food processor except cacao nibs if using.  Once the mixture balls up in the food processor, form into balls. Eat as is, or press down gently with your hand to flatten and cook on parchment paper for 10 minutes.  Let cool and enjoy!


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