[Ingredient Spotlight]: Cacao

We’d all like to think chocolate is good for us, right?  Well if you have the right type of chocolate, then it is.  You’ve probably seen cacao listed in all sorts of healthy recipes, but you may not be aware of the differences between cacao and good old cocoa (apart from a little letter switcheroo!).   In order to enlighten you, here’s a brief summary:

 Ingredient Spotlight on Cacao


  • The purest form of chocolate you can consume – it is raw and unprocessed
  • Contains more fibre and nutrients than processed cocoa
  • Cacao is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, natural carbohydrates, and protein
  • High levels of antioxidants
  • Reduces blood pressure, and reduces your risk of cardiovascular disease and stroke



  • Made by roasting the cocoa beans at high temperatures, thus reducing the enzyme content and lowering the overall nutritional value
  • It still contains fibre and antioxidants but at a lower level


You can use cacao in smoothies, protein balls, baking or the make raw chocolate (find a recipe here).  Just keep in mind that plain cacao has a stronger, and more bitter taste so if substituting cocoa for cacao in recipes (which we highly recommend) then either use less or add more of a natural sweetener, such as pure maple syrup. 

You can also find raw organic cacao in our Choc-Beet Muffin Mix – we specifically used cacao in our recipe so that our customers would benefit from all of the above!


What do you like to use cacao in?  Let us know in the comments below!

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