Cacao (ka·cow) is the raw, unprocessed form of chocolate. These untreated seeds referred to as cacao beans can be considered a superfood offering a wealth of antioxidants and essential vitamins and minerals. Now to make the chocolate that we all know and love, these raw cacao beans are heavily processed, roasted, and treated with chemicals to form cocoa (the processed form of cacao). This now may seem smooth & delicious but it lacks all the good natural nutrition that the cacao beans naturally carry.
At Sacred Cacao, the processing is simplified and devoid of any chemicals to maintain the natural goodness of the cacao. Our roasting does not exceed 60 Celsius and when processing the cacao mass the temperature is also maintained to not exceed 60 Celsius. By not being subjected to high temperatures, we ensure that the cocoa retains all its characteristic natural properties.
40 times more
than Blueberries!
Like tryptophan which are proved to boost mood & naturally increase brains serotonin levels
Promotes skin, heart, & brain health. Also improves your cognitive performance
Naturally occuring presence of magnesium & theobromine helps reduce anxiety & get a good nights sleep
Refined sugar can cause unhealthy spikes in blood sugar and insulin levels. Not only that, it adds a significant amount of calories to your diet without providing you with any nutritional benefit.
We use coconut to replace dairy for a creamy and smooth flavour! With less saturated fat and additives than traditional cow’s milk, non-dairy chocolate milk products offer a healthier option with the same sweet flavor.
We use Palmyra sugar as a healthier alternative because its production involves minimal processing with no added chemicals. It is unrefined and retains high levels of plant- based vitamins and minerals that can benefit your health!
We don’t use palm oil as it is known to be environmentally unfriendly and we cannot in good conscience use it. Instead, we use cacao mass and cacao butter!
Sugar alcohols are artificial sweeteners and of course we don’t use them! Like refined sugar it again has proven to be of no nutritional benefit to our body.
Are you someone who’s body goes crazy when you have some soy? Well, good news for you, people with soy allergies can safely relish our raw chocolates
Lecithin is often used as an emulsifier in foods, which helps improve the texture and quality of products. It is chemically extracted, so no, we do not want any chemical. This helps us give our raw chocolates a rather natural and deliciously earth texture.
![No Refined Sugar](https://cdn.shopify.com/s/files/1/0709/0257/9397/files/Group-1000002769.png?v=1750169201")
Erythritol is a sugar alcohol. Again another chemical used for simply making a sweet chocolate!😫 It is used as a low calorie sweetener. It provides only about 6% of the calories found in an equal amount of sugar. And yes, you guessed it right, it is synthetic, and no good. So we stick to our good old natural stuff.
In most chocolate products an emulsifier is added to chocolate to help bind the cocoa solids. Since most emulsifiers are genetically modified and contain allergens, we avoid the use of emulsifiers all together!
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