Organic Raw Cacao Nibs (Theobroma cacao)
Country of Origin: Peru
Cacao is the seed (nut) of a fruit of an indigenous jungle tree of the Americas; Peru, Venezuela,
Southern Mexico, Western portion of the Amazonia and other Central American countries. There is no
cacao season, it grows all year round. The fruit typically begins green in colour and grows into
red, yellow, orange and purple varieties. It takes 5-6 months for each fruit pod to ripen. These
fruits typically grow 7-8 inches in length with every fruit containing 20-50 almond like seeds
(nut), what we call the cacao bean. This is the food of the Gods, the raw natural state of
chocolate. The Mayans and Aztecs would use cacao beans instead of gold or money. It is said that,
"The divine drink which builds up resistance and fights fatigue. A cup of this precious drink
permits a man to walk a whole day without food" Cortez. It was probably the conquistador Cortez
who bought cacao to Europe for the first time after political turmoil forced him to return to Spain
in 1528. Cacao spread from the royal court of Spain into France, Holland, England, Belguim, Italy
and eventually all of western Europe. It was the Europeans who combined cacao with refined sugar,
the Americans always preferred bitter chocolate. Cacao now grows in West Africa as it was introduced
to Bioko, a small island of the coast of West Africa in 1590.
Traditionally, cacao was used to increase energy, to re-connect with mother earth, to open the
heart channels physically and spiritually.
Medicinally these days, cacao is used to rectify magnesium deficiency, improve cardiovascular
function, elevate mood, assists with weight loss (as it is an appetite suppressant) body tonic and
as an anti-oxidant to be taken when detoxing, achieving weight loss, when there are inflammatory
conditions present, etc.
Cacao is a good source of phytonutrients, beta-carotene, vitamin C, amino acids such as tryptophan
and phenylalanine, omega 6, soluble fibre, calcium, copper, sulphur, potassium and high in
magnesium, zinc and iron (however only 0% - 40% availability as it is non-heme iron).
Phenylethylamine (PEA) found in raw cacao is a chemical that is produced in our body and released
when we fall in love! Fantastic! It also contains enzymes that decrease the breakdown of Anandamide,
the "bliss chemical" a chemical released in the body when we feel great, therefore
allowing to stay active in the body for longer, to feel good for longer! Cacao beans, nibs and
powder contain no sugar and have a fat content lower than most nuts.
According to David Wolfe (Superfoods and cacao guru) cacao beans contain minimal amounts of
caffeine. According to his research, cacao beans will yeild anywhere between 0 - 1000 parts per
million of caffeine (less than 1/20th of the caffeine present in conventional coffee). Cacao
contains a an abundance of substance called theobromine, a close chemical relative and metabolite of
caffeine. Theobromine is not a nervous system stimulant, however it does dialate the blood vessels
(which is why it makes the hearts job easier).
Recommended Daily Intake:
For small consumption - 1 cacao bean per 10kg body weight
For moderate consumption - 1 cacao bean per 7kg body weight
For high consumption - 1 cacao bean per 3kg body weight
For example - if someone weighs 60kg then a moderate intake would be approximatly 6 cacao beans
daily
Cacao beans can be eaten raw on their own or in a trail mix as cacao nibs.
Raw chocolate recipe (too simple to be true!):
Slowly melt cacao butter, then when it's a liquid add cacao powder, agave syrup, nuts, fruits,
whatever you please! Mix well then place in an ice cube tray or other mould and set in the fridge
for half an hour, it's that simple! Try peppermint chocolate by following the same recipe but
add 1-3 drops of peppermint oil (peppermint oil is very strong watch out!) and add cacao nibs for
extra crunch. Yum!
Play around until you get the right flavours and consistancy that suits you.
Certification: ACO
