Raw Organic Cacao Products

Versatile, Raw, Healthy and Delicious - Cacao can be used in many of your favourite recipes for that delicious chocolate taste and also to add important vitamins and minerals to your diet.

Cacao - literally "Food of the Gods" is packed full of goodness, being a powerful source of phytonutrients, beta-carotene, aminos, protein, omega 3, calcium, zinc, iron, copper, sulfur, potassium and chromium. On top of all that it is possibly the best food source of magnesium there is, giving it high status in relieving stress and tight muscles.

Though beneficial to everyone, Cacao is considered the new woman's "best friend".

Organic cacao products are not stripped of their high nutritional content and are free from all the toxic chemicals found in conventional cocoa. Even more reason to kick back and savour your favourite chocolate recipes. Enjoy!

Choc Vegan Fudge

1 cup LSA
2 cup raw Tahini
2 cups sultanas (soaked for 8 hours, then drained)
1/4 cup raw cacao powder
1/4 cup agave syrup
1 tsp ground cinnamon
1 tsp ground cloves


Using a Vital Max or similiar juicer, process the tahini and the sultanas to make a paste. (Use the puree attachment).

Process the remaining ingredients in a food processor. Remove and add to a large bowl with the tahini paste. Stir together and press out into a square pan.

Refrigerate for 5 minutes.

Cut and serve. Mmmm..

Raw Cacao Power Punch Smoothie

Serves 2


1 cup raw almonds, soaked
3 cups filtered water

6 tbl raw cacao powder
3 tbl LSA
1 tbl pure coconut oil
3 tbl maca powder
1/4 cup agave syrup
pinch of nutmeg, cinnamon and cayenne
1 ripe banana


To make Almond Milk

Pulse almonds until just fine. Add water and process further until milk forms. Use as is or strain through a fine sieve. For an even smoother consistency, strain through cheesecloth, squeeze and drain. (Use pulp in other recipes).

Pour milk into blender. Add other ingredients and blend until well combined.

Drink immediately.

NB: Rice or soymilk may be substituted for the Almond milk.

Raw Chocolate Sauce

This simple sauce is divine served as a dipping sauce for fruit, breads or biscuits. It is also delicious drizzled over raw icecream and desserts. Enjoy!


1 cup pure coconut oil
1 cup maple syrup/agave syrup
1/2 cup raw cacao powder


Blend all ingredients in a food processor until smooth.

Too Good Choc Chip Cookies

Preheat oven to 180 C
Prepare oven tray


3 large bananas, mashed
1 tsp pure vanilla extract
1/4 cup pure coconut oil
2 cups gluten free oats
2/3 cup almond meal
1/3 cup finely shredded coconut
1/2 tsp cinnamon
1/2 tsp celtic sea salt
1 tsp gluten free baking powder
3/4 cup raw cacao nibs


Combine bananas, vanilla and coconut oil into a large bowl. Mix well.

Add all other ingredients and stir gently until well combined.

Take portions of the mixture, roll into balls and place onto prepared tray. Press cookie slightly if desired.

Bake for 12-14 mins on the top rack of the oven and allow to cool for a few minutes on the tray before removing.

A delicious, healthy snack loved by all the family.

High Protein Muffins

Preheat Oven to 180 C
Grease Muffin Tray


1 cup Coconut Flour
1 cup Spelt Flour
1 cup Chickpea (Besan) Flour
1 cup LSA
1 1/2 cups Oats
1 tsp Celtic Sea Salt
1/4 cup Rapadura Sugar
1/2 cup Cacao Nibs
1/2 cup Raw Cacao Powder
1 tbl Baking Powder
2 lge ripe Bananas
3 1/2 cups Filtered Water


Sift flours, baking powder and Cacao into a large bowl.

Add oats, LSA, sea salt, sugar, and cacao nibs and mix well.

Process bananas briefly. Add water and blend until smooth.

Add to dry ingredients and give a good stir until well combined.

Spoon into muffin trays and bake for 20 minutes or until golden brown.

Cool in tray for 5 minutes before lifting out.

Serve warm with a hot cup of your favourite Chai Tea.

Chocolate Zucchini Cupcakes

Makes 20 standard cupcakes

Preheat Oven to 180 C
Grease muffin tray


3/4 cup pure coconut oil
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup buttermilk
1 1/2 cups rapadura sugar
1/4 cup butter
2 cups gluten free self- raising flour
1 cup raw cacao powder
1/2 tsp celtic sea salt
1 tsp allspice
1 1/2 tsp cinnamon
2 cups grated zucchini
1 cup cacao nibs


Combine coconut oil, eggs, vanilla and buttermilk in a small bowl. Whisk well and set aside.

In a large bowl, cream the butter and sugar together and sift in the flour, cacao powder, salt and spices. Now add the zucchini, cacao nibs, and wet ingredients and mix thoroughly.

Spoon into prepared muffin tins and bake for approximately 35 minutes.

These cupcakes will store well for a few days in a sealed container, but in our house they don't usually last that long. :D

Enjoy!

Choc Banana Pick Me Up

Serves 2

2 cups of Full Cream Organic Milk (Raw is Best)
1 ripe Banana
1 heaped tbl Raw Cacao Powder
1 tbl LSA
Raw honey to taste


Blend all ingredients together. Pour in glasses and sprinkle with more Cacao on top. Serve with a Strawberry and Enjoy!!

Chocodamia Biscotti

Makes approximately 40

Line an oven tray with baking paper
Preheat oven to 180 C


3/4 cup gluten free plain flour
1/4 cup raw cacao powder
1 tsp gluten free baking powder
1/3 cup castor sugar
1 tbl finely chopped cacao nibs
1/2 cup macadamia nuts
2 eggs


Sift flour, cacao and baking powder together. Stir in the sugar, cacao nibs and nuts.

Beat eggs gently and stir into the dry ingredients. Keep working in until the mixture comes together.

Using damp hands, shape the dough into two logs measuring 14cm x 6cm. Place onto the prepared tray leaving space between them. Flatten slightly.

Bake for 20 minutes and remove from oven to cool for 5 - 10 minutes.

Reduce oven temperature to 140 C.

Cut the biscotti logs on a slight angle into 5mm slices. Place back onto the oven tray and bake for a further 20 minutes until the biscotti are dry. Turn over once during cooking time.

Cool on a wire rack and store in an airtight container. (Keeps well for up to 2 weeks)