Superfoodies Raw Organic Cacao Beans

These raw, unpeeled cacao beans come from the pods of the cacao tree - a tropical tree that’s native to Central and South America.

These cacao beans are certified organic and contain a unique composition of nutrients, including vitamin C, the minerals, iron, chromium, magnesium, manganese, zinc and copper, fibre, essential fatty acids, PEA (phenylethylamine), and small amounts of tryptophan, theobromine, anandamide and theophylline.

Cacao Beans Benefits

• Cacao beans boast an intense chocolate flavour and a lovely rich aroma.
• Cacao Beans are totally free from refined sugars or dairy products.
• Cacao beans are the ideal ingredient in raw chocolate recipes.
• Cacao beans contain vitamin C.
• Cacao beans contain the minerals, iron, chromium, magnesium, manganese, zinc and copper.
• Cacao beans also contain fibre, essential fatty acids and PEA (phenylethylamine).
• Cacao beans contain only a small amount of tryptophan, theobromine, anandamide and theophylline.
• Cacao beans contain surprisingly little caffeine and are totally free from refined sugars or dairy products.
• Our cacao beans are certified organic.
• Our cacao beans are totally raw.
• Our cacao beans are suitable for those following a vegetarian, vegan or raw food diet.

How To Use Cacao Beans 

Cacao beans can also be used to prepare a delicious range of raw food recipes, including raw chocolate recipes, snacks and desserts.

Cacao Beans Recipe 

Ingredients - 

1/2 cup of cacao beans (peeled)

2 cups of raw cacao butter

1/4 cup of raw carob powder

1/4 cup of coconut nectar

1 tsp. of maca powder

2 tbsp. of coconut oil

- 1/2 cup of cashew nuts

Preparation - 

First place the cacao beans and cashew nuts into a blender and process into a fine powder. Next gently melt the cacao butter and pour into a mixing bowl. Mix in the ground cacao beans and cashew nuts, add in the remaining ingredients and stir thoroughly. Lastly spoon the chocolate fudge mixture into chocolate moulds of your choice and pop into the fridge for a couple of hours to chill.  

Cacao Beans Facts

• There are three varieties of cacao beans – Criollo, Forastero and Trinitario.
• Cacao beans are found in the pods of the cacao tree - a tropical tree that’s native to Central and South America.
• Cacao products, such as cacao beans, have been a popular source of food for thousands of years and were once enjoyed by the Mayans and Aztecs who named them the "Food of the Gods".
• Raw cacao products, such as cacao beans, are frequently used in both traditional Chinese and Ayurvedic medicine.
• The Kuna Indians who live on Panama's San Blas islands tend to benefit from extremely low blood pressure, that doesn’t rise with age. An analysis of their lifestyle uncovered one common factor - they regularly enjoy large quantities of a special drink prepared from raw cacao beans.
• The small chunks of cacao beans used to make raw chocolate are known as cacao nibs
• In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.” As we approach 2012, and the patriarchal systems are crumbling, we decided to rename it "Cacao, food of the goddess".
• Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Our cacao beans contain around 40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity.
• A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). In February 2008, Dr Gabriel Cousens discovered in clinical tests on healthy people that cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr Cousens found that cacao has less of an effect on blood sugar than nearly any other food.
• Cacao can help diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds.
• Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love.
• A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the bliss chemical because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Cacao Beans Nutritional Information

Cacao Beans Summary

This product has not been audited or verified by monitoring regulatory authorities. This product is not intended to diagnose, treat, cure or prevent any disease and / or disorders. Under UK law only a medical doctor may 'treat' illness and disease with a medical origin. The information in this web page is for information purposes only.