Made from wild-grown, non-GMO, 100% raw, heirloom variety (hon-hybrid), certified organic, kosher & fair trade ceremonial grade cacao.
With such a staggering amount of documented evidence and science today supporting the health benefits of cacao, or what some refer to as “dark chocolate”, it is getting easier for all of us to start embracing cacao as medicine, and food as medicine.
In fact, in the raw food and superfood community, cacao almost consistently takes centre stage as THE ULTIMATE health food.
Apart from being regarded as not just a health food, elixir, tonic and medicine, cacao has been highly revered as a sacred and divine food with undeniable evidence preserved from the Olmec, Mayan and Aztec civilisations.
The vast array of natural medicine offered by the dense Amazon rainforest – its plethora of healing botany, is represented by cacao – studied to be the MOST pharmacologically complex food source in the known Amazon jungle, containing an estimated 1,200 individual chemical constituents. It is simply impossible to mimic the effects of cacao artificially and synthetically!
“There was in those days a body of opinion which regarded tea and coffee as harmful and favoured cacao. And I was convinced that one should eat only articles that sustained the body, I gave up tea and coffee as a rule and substituted cacao.”
Firstly, WOW Superfoods’ cacao paste is simply blocks of pure cacao much like chocolate – just that it is 100% pure, and raw – which retains all its alchemical and chemical benefits. Our method of processing employs a non-heat crushing of the raw cacao beans into a “liquor”, which then very rapidly solidifies at room temperature – yielding this end product, the “cacao paste”. Note that before this process, our cacao beans are minimally fermented for 2-4 days on cane covered in banana leaves and purely sun-dried to eradicate mycotoxins and prevent their buildup!
Our raw cacao paste does not bring excess heatiness to the body unless it has undergone high temperature processing as in conventional chocolate.
“There’s more to life than chocolate, but not right now.”
Dip with viscous sweetener such as honey and held in the mouth for a while before biting and chewing, or blend in hot chocolate recipes
Our cacao paste is best consumed when stored in room temperatures of up to 30 degrees celcius as it has a melt-in-your-mouth effect at those temperatures (otherwise much harder in texture).
Although it can be used in recipes, the most ideal way of consuming it is in its unadulterated state. You can of course break up the larger pieces into smaller pieces as a little goes a long way–and a lot brings you to heaven (we like to do that periodically but it’s of course costly!).
We like to dip ours in raw, unfiltered honey for that perfect marriage of bitter and sweet, dry and hydrating. Some people swear by melting a little piece into their warm oats. The possibilities are endless!