Name: Cacao Powder RAW | Organic BIO
Availability: InStock

Raw Cacao Powder positively contributes to:

Increased levels of Phosphorus
Being a Magnesium and Manganese source
Iron source
Vitamin A source

Additionally, Alkalised Cacao Powder has proven benefits for the immune system, maintenance of bones, teeth, improvement in skin health, testosterone booster, improved cognition, iron transport, and healthy electrolyte balance

What is the difference between Natural and Alkalised Cocoa Powder?
Alkalised cocoa powder is made from beans that have been soaked in water with baking soda. The intention of this process is to remove the acidity from the cocoa beans so that the final product is much more durable and has less chance of rancidity.

Chocolate brownie with alkalised cocoa and raspberries
Have you ever made an alkalised cocoa and raspberry brownie? If not, you should!Ingredients:

4 1/2 tbsp alkalised cocoa
8 tbsp vegan butter
1 1/2 cup coconut brown sugar
1/2 cup gluten-free flour
2 flax eggs (6 tbsp water + 2 tbsp flaxseed)
1 1/2 tsp vanilla extract
200g raspberries

100% Vegan Alkalised Cocoa Smoothie Recipe – Serve Chilled

Ingredients:

12 tbsp Alkalised Cocoa Powder
1 frozen banana
50g Cocoa Seededed Dates
200ml Vegan milk
200ml Water
Ice if desired
Optional Topping (Coconut Flakes)

Instructions

1. Preheat oven to 325°F.
2. Microwave the butter, sugar and cocoa for 30 seconds.
3. Mix and reheat in the microwave for 30 seconds.
4. Mix vanilla and flax egg. Add to the previous mixture.
5. Add the flour and mix together.
6. Add the raspberries and as many toppings as you like!
7. Spray a glass mould with olive or coconut oil and pour the batter into the mould.
8. Bake for 23 minutes. Then let it cool before eating.

Instructions

Mix everything together in a blender, then serve in a glass!

Production process

The cocoa bean contains a large amount of fat (about 50%), which is known as cocoa butter.

To make cocoa powder, it has to be extracted from the chocolate liquor.

The liquor is first made by refining the cocoa from its coarse state to a very fine texture.

With the help of a cocoa butter press, the liquor is filtered through a sieve at extremely high pressure, forcing the fat (cocoa butter) to separate from the solids (cocoa powder).

The solids remaining in the press have to be pulverised into a powder.

This powder contains 12% fat, which is a reduction of almost 40% of its original composition.

The level of alkalinisation determines the colour – the more alkaline the cocoa, the darker the colour.

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