As chocoholics and cacao lovers, we wanted to share some of our favorite delicious and simple ways that you can incorporate cacao into your daily routine.
These recipes feature three types of cacao products: nibs, powder, and butter.
If you are interested in ceremonial cacao check out this page.
Cacao has so many amazing benefits from gut health to immune and heart health.
However, one of the most important benefits is its ability to help improve our response to stress and support a healthy endocrine system.
The key to getting these amazing benefits is to use it daily.
It's time to get your cacao on.
So many cacao products have high levels of heavy metals.
If you are using it daily, you definitely want to make sure you have a pure source.
Check out this page to find out how to make sure you are getting clean cacao.
8 oz of whole milk
3-4 Tablespoons of raw cacao powder
2-4 teaspoons of maple syrup
Raw cacao nibs for topping
In a small pan warm milk on the stove over medium heat.
Gradually whisk in cacao powder and maple syrup until desired sweetness and chocolatey-ness is achieved.
Avoid letting the milk come to a boil.
For extra goodness top with a sprinkle of cacao nibs.
Check out the video below to see how to make your hot cacao even creamier!
Easy Cacao Pudding
1 and a 1/2 cups whole milk
1/4 cup raw cacao powder
1/2 a teaspoon of vanilla extract
2 tablespoons of cornstarch
6 tablespoons of coconut sugar
Maca nibs for topping
In a pan, whisk together the coconut sugar, raw cacao, and cornstarch. Slowly whisk in milk until smooth. Bring to a boil over low heat, while stirring constantly for two minutes until thickened. Remove from the heat and stir in the vanilla. Pour into two serving dishes. Cover tightly and refrigerate until chilled. Top with maca nibs.
1/4 cup of coconut oil
1/2 cup of raw cacao powder
3 Tablespoons of coconut nectar or maple syrup
1/4 teaspoon of sea salt
In a small pan melt the coconut oil over medium heat. Gradually mix in the cacao powder, coconut nectar, and salt.
Blend until smooth and creamy.
Use right away or pour into a glass jar and let cool until thickened to your desired consistency.
Store this in the refrigerator. To use it after refrigerating, place the jar in a bowl of warm water.
Cacao Maca Parfait
Plain or vanilla whole milk yogurt
Berries of your choosing
Raw cacao nibs
Layer 1/3 cup yogurt into the bottom each of 4 tall glasses.
Alternate layers of fruit, cacao nibs, and maca nibs with yogurt until glasses are filled to the top. Serve immediately.
Cacao Fat Bomb
1/2 cup of unsweetened nut butter
1/4 cup raw cacao powder
1/4 cup melted cacao butter
1/8 teaspoon of salt
1 teaspoon maple syrup or coconut nectar
Stir all of the ingredients together until smooth.
If it is too dry add additional melted cacao butter.
Pour into ice cube trays and freeze to set.
1 cup raw cacao butter
1 cup raw cacao powder
3 tablespoons of maple syrup
Maca nibs and Cacao nibs to top
In a small pan heat cacao butter on medium heat while gradually mixing in other ingredients.
Line a bread pan with parchment paper and pour the melted fudge into the pan and refrigerate for 30 minutes.
Remove from the fridge and top with maca and cacao nibs.
Place back into the fridge for another hour to harden.
Break into pieces and store in the fridge.
1 cup pitted Medjool dates
1 cup toasted hazelnuts
1/4 cup rescue cacao powder (plus extra for rolling)
2 Tbsp. Almond Butter
1/2 teaspoon almond extract
1/2 teaspoon salt
2 Tbsp. finely shredded unsweetened coconut
Soak the dates in a bowl of hot water until soft, about 20 minutes. Drain.
In a food processor, combine the dates, hazelnuts, cacao powder, almond butter, coconut butter, almond extract, salt, and coconut. Process for 2 minutes, or until the mixture is finely ground and holds together when pressed. You may need to add a little water.
Scoop out rounded spoonfuls of dough with a mini ice-cream scoop, about 2 Tablespoons each. Roll the dough in your palms to make a ball. Roll each ball in the extra cacao powder.
Place the finished balls on a plate or baking sheet or in a glass storage container. Refrigerate for an hour or so before eating. Store in the freezer or fridge.
2 Tbsp. lucuma powder
2+1/2 Tbsp. cacao powder
2 cups coconut milk
1 cup almond milk
1 cup coconut water
1 handful of fresh mint leaves
Blend and enjoy!
Cacao Chia Cups
2 cups grass-fed vanilla yogurt
1/4 cup cacao powder
1/4 cup chia seeds
1 pint fresh blueberries
Maca nibs and cacao nibs to top
In a bowl whisk together yogurt, cacao, and chia seeds.
Place in the fridge for 30 minutes to allow the chia seeds to absorb the liquid.
Spoon into glasses and top with blueberries, maca, and cacao nibs.