SuperFoods

How Do You Eat RAW Cacao Beans?

If you are using whole beans, simply crunch them between your fingers to loosen and remove the peel. You can use the beans whole or grind them in a spice mill/coffee grinder or food processor. Then add them to smoothies(What Wesley does), teas, desserts, raw food bars or any dish that calls for the delicious flavor of chocolate. They are especially good when used in recipes with our vanilla beans. Here are some more detailed suggestions for enjoying the exquisite flavor of cacao:

1. Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw (or roasted) chocolate.

2. Sprinkle on yogurt, granola, desserts, etc.

3. Make a delicious chocolate shake with dairy or nut milk, coconut oil, a frozen banana, agave nectar, and cacao beans or nibs.

4. Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and chew!

5. Freeze cacao nibs with sweeteners (agave nectar or honey is fantastic). Eat cold.

6. Blend powdered cacao into herbal teas with the Peruvian superfoodmaca.

7. Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.

8. Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze.

9. Grind whole beans or nibs into a powder and combine with coconut oil to make a chocolate sauce. Use in cookies, brownies or other raw or baked desserts. (Check out in our Recipe section)

10. If you have a Champion juicer, you can make unsweetened baker’s chocolate by running the nibs or unpeeled whole beans through it. To make a “liquor” run the powder through the Champion several more times until it separates into powder and liquid.

11. Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of Royal Himalayan salt.

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