Cacao Recipes​ 

As chocoholics and cacao lovers, we wanted to share some of our favorite delicious and simple ways you can incorporate cacao into your daily routine. 

These recipes feature three types of raw cacao products: nibs, powder, and butter.

Cacao nibs are made by dehusking the whole bean after it has been fermented and then shredding it into pieces.

Cacao powder is made by grinding the raw fermented beans into a powder after the cacao butter has been removed. It is then dried at a low temperature.

Cacao butter is made by cold pressing the oil from the raw beans.

We will also show you how to have your very own cacao ceremony using ceremonial cacao paste.

Our ceremonial paste is 100% pure organic, single-origin, ceremonial grade cacao paste. Made only from the virgin crop, meaning the first crop of the tree and hand-selected pods. These beautiful pods provide the fruit and seeds that are then fermented and the dried full beans are milled into a creamy, rich paste following ancient traditions. It contains all the antioxidants and bioactive compounds of the whole bean, with beautiful rich aromatic oils to make a creamy elixir that is hardened into blocks and blessed for you to consume in ceremonies.

It is the most incredible way to experience cacao.

We hope you enjoy our Cacao and feel a connection with the land and the people of Peru every time you use it.

Hot 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.

Cacao Sauce



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

Maca 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

Round Chocolates


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. 

Cacao Fudge



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.

How to perform a Cacao Ceremony using Ceremonial Cacao Paste

Cacao ceremonies are a sacred Peruvian spiritual practice, often done under the guidance of a shaman.

Generally (there are many types) a group of people will sit in a sacred circle while prayers or meditations are done and intentions are set.  Often this is done with complete strangers and offers a safe place for people to talk about their fears, hopes, sufferings, or things they want to let go of. Then they will often talk about the good things they want to happen and come into their lives. There is no judgment or condemnation in the Cacao Ceremony, only support, and love. 

The ceremonial cacao helps to enhance the effects of the ceremony and provide a calming and uplifting feeling while bringing a deeper connection to the people in the circle and the land.

Many of these ceremonies often end in dance, to uplift the body and open the heart.

Ceremonial Cacao Drink



2 ounces ceremonial cacao paste per person

7 ounces of water per person

Unrefined sugar such as maple, syrup, coconut sugar or Rapadura


Chop the cacao paste into small pieces so it will melt in the water.

In a saucepan heat water till just before boiling.

Add in the chopped cacao paste.

Add sweetener to taste.

Use a whisk to stir until the cacao is blended and it has a nice froth on top.

Pour into cups.

It is good to have a spoon or stirring stick while drinking to keep consistency because the cacao will settle over time.


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