What is Cacao?

Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

The following quote from the "Historia General y Natural de las Indias" (General History and Nature of the Indies) by Fernàndez de Oviedo (1535) describes where cacao originally came from according to Mayan myhthology "Cocoa was more than a simple food. It was a divine food. Quetzalcoalt, the sacred king of the Toltechi, high priest and king of Tula, was the gardener of paradise where the first men lived. From there, he brought the cacahuaquehitl or cacaotero to his country."

"The True History of Chocolate"

This is the title of a book written by Coe and Coe. The authors a husband and wife team, both Harvard academics, intended to document the definitive history of chocolate in this book (as there are many versions of the history of chocolate). Michael Coe a meso-american expert finished the book after his wife Sophie died of cancer while working on the book. For Sophie the history of chocolate was her passion and she spent hundreds of hours tracking down centuries-old manuscripts in the libraries of Europe and North America.

The Coe's refer to the pre-mayan culture of Olmecs, particularly the group based in Izapa in Xoconusco (Soconusco), Mexico as the place where the criollo variety of cacao was originally domesticated by this culture sometime between 400 B.C. and A.D.100. There are still small pockets of these original heirloom varieties of criollo cacao in semi-abondoned plantations around the ruins of Izapa, just outside Tapachula in Xoconusco. The region of Xoconusco and the cacao grown there was so prominent in their account of the true history of Chocolate that the coe's referred to it as "the diamond in the crown of the Aztec empire". The map shows the boundaries of the Aztec empire and the major cacao growing regions of the time just before the spanish conquest. You will notice the Aztecs conquered the small region of Soconusco even though it was far removed from the main part of their territory, just to be able to control the prized cacao grown in the region.

Loving Earth is currently working on a project with the Mayan Network of Organic Organizations in Mexico to restore this original variety of criollo cacao and the traditional system of Permaculture that the Mayans and the Olmecs before them used to cultivate this cacao. The raw cacao beans and nibs that we sell here are from Xoconusco and are the fruits of this project.

Cacao and Traditional Mesoamerican Life

Cacao was considered sacred by the mayans and was the major offering in most of their ceremonies. Even though the cacao bean was central to Mesoamerican life, only the very wealthy and powerful could afford to use it. The Mayan and Aztec priests and royalty drank copious amounts of a drink made from the fermented and crushed cacao seeds. This drink was called xocoatl or "bitter water" in Nahua. Later in Europe xocoatl became "chocolate." Xocoatl was used for ceremonies and religious observances. Priests used it as a part of their prayer offerings. Kings drank it for breakfast. Marriage vows were sealed by drinking xocoatl. It was a major part of every feast. During the 15th century, Nezahualcoyotl's court in Texcoco is recorded as consuming "four xipuipillis" or 32,000 beans each day. In the market place, the beans were accepted as standard currency. On market day, three beans would purchase a turkey egg, 100 beans a slave or a dugout canoe, 65-300 beans a cotton mantle. Cacao beans continued to be used as standard currency until 1887 in Mexico.The cacao of Xoconusco was considered the finest, best quality cacao by the aztec royalty and the largest annual taxes of cacao were collected from this region.

Cacao Beans, Butter, Liquor, Nibs, Powder, Raw Chocolate Bars & Chocolate Coconut Butter

The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book.  Please go below to buy.

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Magnesium

Cacao is remarkably rich in magnesium.  Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Stimulant or Superfood?

Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.

MAO Inhibitors

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA)

Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

Anandamide (The Bliss Chemical)

A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Allergies?

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.

Cacao & Antioxidants

Raw cacao is very high in antioxidants.  Its ORAC rating is 621 - compare that to blueberries at about 32!

The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book. 
Please go below to buy.

What is Cacao?

Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Magnesium

Cacao is remarkably rich in magnesium.  Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Stimulant or Superfood?

Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.

MAO Inhibitors

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA)

Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

Anandamide (The Bliss Chemical)

A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Allergies?

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.

Cacao & Antioxidants

Raw cacao is very high in antioxidants.  Its ORAC rating is 621 - compare that to blueberries at about 32!

Cancer & Heart Disease

Recent studies have shown that cacao helps protect us from cancer & heart disease.

These are raw whole peeled organic cacao beans - Only large first quality beans selected, peeled by hand & then carefully dried in Bali. 

They are grown organically but uncertified as the cost of certification is too expensive for the growers.

Serving Suggestions:  Eat 10 - 15 beans whenever you want to feel energised and happy.  Goes well in trail mix, especially with goji berries.  Add to smoothies, juices, yoghurt and energy bars. They can also be ground in a greenstar or simlar juicer or coffee/spice grinder into a delicious rich powder & added to smoothies and other recipes.

In stock now.

These are raw whole unpeeled and unfermented cacao beans - mixed size.

They are grown organically but uncertified as the cost of certification is too expensive for the growers.

Many whole cacao beans on the market today including our Loving Earth beans are fermented to make it easier to separate the cacao beans from the pulp and also to increase assimilation of minerals such as calcium & magnesium. This fermentation process does however result in some loss of antioxidants and anandamides.

These beans are unfermented so you can enjoy the fullest amount of antioxidants & anandamides.

You can easily ferment these beans yourself if you wish.

Serving Suggestions:  Eat 10 - 15 beans whenever you want to feel energised and happy.  Goes well in trail mix, especially with goji berries.  Add to smoothies, juices, yoghurt and energy bars. They can also be ground in a greenstar or simlar juicer or coffee/spice grinder into a delicious rich powder & added to smoothies and other recipes.

In stock now.

Our Cacao beans, butter, liquor & powder are from Satipo, Peru. All products are made from lightly fermented cacao beans.

The certified organic indigenous growers use an age old system of permaculture, where the cacao trees are planted under the native forest canopy, along with other fruit trees, such as mango, avocado, papaya etc. All of these trees add their distinctive nuances to the fine multi-floral flavor of this exquisite cacao.

Association of cacao producers of Satipo

Satipo is a region that sits at the edge of Amazon basin at the base of the Andes mountain range. In this area Loving Earth works with 4 small producer groups that are grouped under the umbrella association of cacao producers of Satipo that consists of 164 families in total. This association is certified organic by Control Union and is a member of the Fair Trade Association.  This ensures the cacao is certified organic and fairly traded. Each family has approximately 2 hectares of criollo cacao and coffee bushes grown in the understory of larger trees - mainly coconut and other forest trees. The cacao of this region is known locally as the queen of cacao due to its fine aroma and distinctive flavour that is typical of South American criollos. With the increasing demand for this quality organic cacao the association has been steadily growing by introducing more producers to the organic farming methods and post harvest processing techniques. The association has set up a facility where they can process the cacao beans into cacao liquor and then cold press the liquor into powder and butter. This has taken some local ingenuity as cacao presses are normally heated to 80ºC so that they can operate efficiently. Cold pressing the cacao is a more laborious process and the cacao powder is left with a higher percentage of butter than the conventionally processed cacao. However as you have probably experienced the end product is vastly superior both in flavour and nutritional content. Due to this unique and high quality finished product the producers are able to charge a significantly higher price for their product than the standard fair trade cacao price.

Ancient cultures knew that certain foods were difficult if not impossible to digest in their completely raw and natural state and so implemented methods like fermentation in order to break these foods down so that they were able to digest them easily and obtain their nutrients.  This is exactly the case with raw cacao beans.

Fermentation
Fermentation is a process that is highly beneficial to any food in increasing the enzyme activity of that food and increasing the nutrient availability. 

Cacao beans, still covered with pulp, are placed in large, shallow wooden boxes or are left in piles and covered with banana leaves to start their fermentation process.

Once extracted from the pod-like fruit, purified water is then used to cleanse the beans. These whole beans are unpeeled and do not contain sugar or any other additives. They are then dried at low temperature and packed.

Cacao beans though called a bean are actually the seed pod of a fruit, eg, a nut, and, if unfermented, can be difficult for the human digestive system to break down due to the beans having a high phytic acid level which inhibits the uptake of alkaline minerals such as magnesium, calcium, iron and zinc.

Phytic acid not only holds on to or chelates important minerals, but also inhibits enzymes that we need to digest our food.

Fermentation activates enzymes in the beans so the cacao beans are activated similar to the activated nuts that we supply.

Fermentation improves digestibility of the beans and increases nutrient availability while also reducing bitterness.

Fermentation does however lead to loss of antioxidants & anandamides so Loving Earth cacao beans are lightly fermented which renders them higher in health promoting antioxidant nutrients than fully fermented beans.

These are raw whole unpeeled & lightly fermented organic cacao beans - from Peru.

These are the most potent whole unpeeled fermented cacao beans available.

Raw cacao licqor isn't alcoholic, as its name may imply! It's the name for the ground-up raw cacao beans that are used to make chocolate & also pressed & separated into our raw cacao powder and raw cacao butter.

Serving Suggestions:  Try grating it and sprinkling on your breakfast. Add to a touch of agave nectar or another sweetener and chew. Freeze grated cacao licor with sweeteners (agave nectar is fantastic). Eat cold. Add cacao licqor into herbal teas. Add to bliss ball recipes. Grate and add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar by melting cacao licqor & adding your favourite sweetener & set in a mold.

These are peeled & kibbled cacao beans.  We have searched the world to bring you the best cacao nibs available.

You will love their yummy chocolate flavour!

Our Cacao Butter is the raw, certified organic, chemical-free extract from raw cacao beans - the pure oil of the cacao bean.

White chocolate is made from cacao butter.

Our Cacao Butter is created through a proprietary cold-pressed method. This process begins by cold-pressing raw, organic Cacao Nibs into a "cake" in such a way that the oil begins to separate from the protein and fiber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cocoa butters are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify and then packaged for shipment!

It takes approximately 2-1/2 to 3 kgs of raw cacao nibs/beans to create 1 kg of raw Cacao Butter.

Cacao Butter is the most prized oil known. .

100% pure love. 100% pure sensual joy.

No chemicals, no hexane, no solvents.

Melts at approximately 35 degrees Celsius.

How to use Cacao Butter:

Our Cacao Butter possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this ecstatic butter to your favorite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. This makes it super fun and easy to use.

Cacao butter may be used as a skin moisturizer. It may be used as (or in conjunction with) a massage oil. We invite you to use cacao butter for intimate erotic encounters. You will hardly be able to believe the results.

Storage: Store in a cool, dry place. Our raw organic Cacao Butter has a high level of stability and a long shelf-life - over 2 years.

 The chocolate revolution is in full swing!

We are extremely happy to present you with New Zealand's first raw cacao powder that's been organically certified.  As the market has grown, the Peruvian producer has been able to invest in new machinery and more people. Because of this, he's just perfected a technique that makes truly raw organic cacao powder. This means that you can now create the world's healthiest organic raw chocolate treats easier and cheaper than before. Oh, the decadence of it...

What is Raw Cacao Powder (Chocolate Powder)?

It's created by cold-pressing our cacao beans into a cake separating the oil from the protein and fibre. The temperature is never allowed to exceed 47 degrees Celsius and is usually 40 degrees Celsius (all other cocoa powders are exposed to temperatures as high as 150 degrees Celcius!). A high-accuracy thermometer monitors the process. Slowly, the pure, liquid cacao butter begins to sift off down a stainless steel valve. The remaining dry 'cake-like' material is then cold-ground, fine-milled and sifted so that only the finest, most bio-available raw cacao particles filter through into the finished product. This allows for maximum digestion and antioxidant absorption. It has a delightful, full, antioxidant-rich chocolate flavour.

This unique technique uses absolutely no chemicals, no hexane, no solvents.

The Amazing Story of Raw Cacao Powder

ORAC antioxidant laboratory analysis confirms that there are over 25,200 ORAC units in a single spoonful of Raw Cacao Powder!

This delicious, easy-to-use and mega-potent (955 ORAC units per gram!) form of chocolate has broken a world record. Never before has there been 25,200 ORAC units of antioxidant power in a spoonful of anything.

Dark chocolate has been touted as a source of antioxidants, but this raw cacao powder is way beyond that. Living proof that raw is better!

Why Antioxidants?

Antioxidants keep you looking young, they help fight disease, and they do all these things, too:

* Italian researchers found eating 100 grams of dark chocolate each day for 15 days lowered blood pressure in the 15-person study. The University of L'Aquila team also found the body's ability to metabolise sugar -- a problem for people with diabetes -- was improved. Because the effect was believed to be due to antioxidant levels, with Raw Cacao Powder we can likely multiply this effect.

* Dutch researchers indicate that dark chocolate contains four times the amount of catechin antioxidants than black tea, which is suspected of having a protective effect against heart disease and possibly cancer due to its antioxidant properties. With Raw Cacao Powder, it would be 28 times more than Black Tea and potentially 7 times the protection!

* In trials, doctors at Harvard found that Antioxidant compounds called Flavonols in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. (Nitric oxide is also believed by pro bodybuilders to help increase muscularity.) Again, with Raw Cacao Powder, this effect could easily be multiplied.

Raw cacao powder contains about seven times as many antioxidants as cooked cacao powder, that's about 723% more!

Concentrated Nutrients

Because it's concentrated, raw cacao powder has at least 33% more of many of cacao's most vital nutrients! In Raw Cacao Powder, much of the oil is removed, while nearly all of the active nutrients remain. For example...

* The amino acid Tryptophan is found naturally in cacao. Tryptophan enhances relaxation and promotes better sleep. Now you'll get at least 33% more when you use Raw Cacao Powder!

* Researchers have discovered that phenylethylamine (PEA) has a positive effect in enhancing feelings of love. And Chocolate has been proven to be an excellent source of PEA. Now you can love at least 33% more with Raw Cacao Powder!

* Cacao is the richest food source of magnesium of any common food. Magnesium is the number one mineral that assists and supports healthy heart functioning. Now you get at least 33% more magnesium gram-per-gram with Raw Cacao Powder!

* Raw Cacao Powder has at least 33% more Arginine, the aphrodisiac-like amino acid believed by body builders to build muscle and aid in recovery.
   
* And much, much more!

We could talk forever about the qualities of raw chocolate, but that's what ther book Naked Chocolate book is all about!

How To Use Raw Cacao Powder

Here are just a few ideas for using your Raw Cacao Powder. You can...

* Add it to your favorite smoothies (one heaping tablespoon will do) and watch them instantly become Raw Chocolate masterpieces!

* You can blend it with raw coconut oil and agave nectar - for instant raw chocolate syrup! (Then put this on top of raw ice cream or fresh fruit - AMAZING!)

* You can blend it in a food processor with raw nut butters and agave nectar, for the most delicious desert you've ever had. (In fact, similar nut butters mixed with roasted cocoa powder are very expensive in health food stores.)

* You can make any cookie, brownie or pie more chocolatey and delicious - just add a tablespoon or more to taste.

* You can blend it with sweet almond milk. This gives you a creamy dark chocolate milk that's LOADED with antioxidant power and tastes out of this world!

Storage

Please refrigerate or store in a cool, dry place (out of direct sunlight) if you can, though it's not essential. This product is microbe-free and highly-stable.

Check out our Raw Cacao Powder

In the book Naked Chocolate they mentioned the amazing story of the Kuna Indians, who live on the San Blas Islands of Panama. These people have always had extremely low blood pressure and that it did not climb as they got older. In fact, they always remained in remarkably great health.

When the lifestyles of these people were studied, one thing stuck out. The Kuna living on the islands drank a significant amount of locally grown, minimally processed, high-flavonol cocoa.

The best part: for the first time ever, YOU can do the exact same thing. You get to drink and eat this simple, yet powerful food - very likely the most potent source of health-promoting antioxidants in existence.

Now You Can Indulge In Totally Healthy Raw Chocolate in 10 Delicious Flavours!

* Gluten Free
* Dairy Free
* Sugar Free
* Low GI

Made with single origin, certified organic raw cacao from Satipo, Peru, Loving Earth raw chocolate bars are handmade in Melbourne. The cacao is raw, which means our chocolate has up to 4 times as many antioxidants as conventional chocolate. We use organic agave syrup (a natural, low GI sweetener) instead of sugar to create these delicious chocolate bars.  As our chocolate is made with raw criollo cacao it has a slightly lower melting point than regular processed chocolate, so it is best stored below 25ºC.

This chocolate is dark, potent and extremely satisfying - a little goes a long way!
 
6 flavours - Dark 72%,  Goji & Camu Camu, Activated Almonds & Purple Corn, Crunchy Mint, Lucuma & Maca, Sour Cherry & Acai

Sizes: 45g & 100g bars

Prices:

45g raw chocolate bar sweetened with agave syrup - $7.50

100g raw chocolate bar sweetened with agave syrup - $13.50

NEW!!!

4 Flavours Sweetened with organic evaporated coconut nectar - Dark 73%, Mild Chilli, Orange & Gubinge, Coconut Mylk

The boxes which contain our wrapped chocolate bars are made from 80% recycled post-consumer cardboard and are printed with vegetable inks.

Indulge yourself in these wickedly healthy treats!

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic goji berries, wildcrafted camu camu powder, organic vanilla beans, unrefined sea salt.

Ingredients: Organic raw cacao butter (72%), organic raw cacao powder, organic agave syrup (dark), organic vanilla beans, unrefined sea salt.

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic purple corn extract, organic almonds, organic vanilla beans, Himalayan crystal salt.

The almonds are soaked in purified water to remove enzyme inhibitors & then dehydrated at 40 degrees C to keep the enzymes alive and make them crunchy.

Please click here for more information and to purchase Purple Corn Flour & Purple Corn Extract

Very refreshing & great for after meals & in hot weather.

Ingredients:  Organic raw cacao butter, organic raw  cacao powder, organic agave syrup (dark), organic raw cacao nibs, organic vanilla beans, peppermint oil, Himalayan crystal salt.

A light chocolate with delicious lúcuma powder & maca powder.

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic lúcuma powder, organic maca powder, organic vanilla beans, Himalayan crystal salt.

When Scott, the CEO of Loving Earth, first started experimenting with making chocolate he got some dried sour cherries and made what he believed to be the perfect chocolate bar.  The combination of the tart/sourness of the cherries with the bittersweet of the chocolate is a marriage made in heaven.  It then took 3 years to find an affordable commercial source of certified organic sour cherries.  The sour cherries come from Uzbekistan where they grow wild and the local communities are reforesting the hills.

The Organic Acai Powder comes from Sambazon and is loaded with anthocyanins and omegas etc.  This is our most decadent and popular flavour.  Enjoy!

Packed with powerful antioxidants. Organic Raw Cacao 62% minimum.

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic sour cherries - 10% min, organic acai powder, himalayan crystal salt.

This deliciously rich raw chocolate butter is full of super nutritional goodies.  Enjoy the delicious flavour while benefitting from the anti-bacterial & anti-fungal properties of coconut oil & the antioxidants & Magnesium of raw cacao in this tasty smooth butter.

It is sweetened with dark agave syrup - a raw low GI sweetener suitable for diabetics.

Ingredients: Organic raw coconut oil, organic raw cacao powder, organic dark agave syrup, Himalayan crystal salt.

Serving Suggestions: Use as a spread or eat directly from the jar.  You can also warm it to create a delicious sauce.

   * Cane sugar free     * gluten free    * dairy free    * low GI

Loving Earth's Single Origin Drinking Chocolate is a rich, decadent chocolatey treat!  It blends easily into warm water and makes instant hot chocolate easy and nutritious.

All of the ingredients in this delicious blend are certified organic, single origin and fairly traded. We use our raw cacao powder, which is cold pressed from an heirloom variety of Criollo Cacao Grown in the Amazon rainforest of Satipo, Peru. We have also included our very own Loving Earth Shaved raw chocolate in this blend to ensure its decadent creamy
texture. For sweetening instead of cane sugar we use Coconut Sugar, a minimally processed, low GI (35) sweetener with four times the minerals of brown sugar.

Serving Suggestions

For a decadent rich hot chocolate: Add three heaped dessertspoons of drinking chocolate into a cup and pour 250-300ml of hot water over the chocolate and stir gently.

For an iced chocolate: Blend 3 heaped dessertspoons with 1 cup of ice and 1 cup of water in a blender until smooth.

Ingredients

Organic coconut sugar, organic raw cacao powder, organic raw dark chocolate (organic raw cacao butter & powder, organic raw light agave syrup), himalayan salt.

2005, 248 pgs., softcover, full-color photographs throughout the entire book.

Finally, the truth about chocolate!

No expense was spared to bring you Naked Chocolate, an extraordinary raw foods / superfoods book. Naked Chocolate is the product of years of research into superfood nutrition. Absolutely stunning full-color presentation.

David Wolfe, America's leading nutrition guru, and Shazzie, the UK's most progressive health educator, have teamed up to bring you Naked Chocolate!

Yes, raw, organic chocolate is good for you. In fact, David Wolfe and Shazzie demonstrate it is the best food ever. In these pages, you will discover the astonishing truth about the world's greatest food.

Chocolate grows on trees! All chocolate comes from cacao beans - the seeds of the cacao fruit, which grows on a jungle tree. Cacao beans taste like dark chocolate, because they are dark chocolate! David Wolfe and Shazzie introduce the phenomenal, enlightening power of cacao beans engulfed in the magic of chocolate! And they show us how to use extraordinary chocolate recipes to achieve higher and higher states of pure joy!

Naked Chocolate contains over 60 original, enticing, mouthwatering chocolate recipes.

Learn and experience how chocolate - The Food of the Gods - allows you to:

* Eat more while losing weight
* Heal and soothe your heart
* Increase your sensuality, love life and beauty
* Double your joy
* Nourish your intellect
* Attract prosperity into your life
* Experience the world's most wonderful aphrodisiacs
* Create the most outrageous beverages, desserts, cakes, ice creams and other fantastic tasty delights

Special Notice:
The recipes in these pages allow you to find that perfect alchemical potion that causes all heaven to break loose.

Warning: Reading this book may cause you to have the best day ever!

Table of Contents:

Introduction
- David
- Shazzie
- Cacao's Properties

Part I: Cacao
- Legends of Cacao
- Theobroma Cacao
- A Brief History of Chocolate
- Money Does Grow On Trees

Part II: Scientific Properties of Chocolate
- Chemical Composition of Cacao
- Magnesium
- Antioxidants
- Methylxanthines: Theobromine and Caffeine
- Phenylethylamine
- Anandamide (the Bliss Chemical)
- Neurotransmitter Modulating Agents
- Tryptophan

Part III: Exotic Properties of Chocolate
- Aphrodisia
- Nobility
- Nature's Prozac (Anti-Depressant Properties of Cacao)
- Tryptamines, Phenylalanines, Lactones and Cannabinoids
- Chocolate as Medicine
- Chocolate and Pregnancy
- Chocolate Yoga
- Overcoming Chocolate Addictions

Part IV: Chocolate Alchemy
- Curing by Contraries
- Naked Chocolate
- Organic Food
- The Ancient Chocolate Drink
- Cacao's Best Friends
- Other Old and New Friends of Cacao
- What to do with Cacao Beans
- The New Cacao Beverage
- The Recipes

Appendices
- Chocolate for the Skin
- The Chocolate Religion
- Finding the Best Chocolate
- A Secret History of Chocolate

The Last Bits
- References
- Credits
- Shazzie's Projects and Resources
- David Wolfe's Projects and Resources
- About the Authors

"Naked Chocolate is fantastic! I love it very much. Thank you. Thank you. Thank you a million times." - Dr. Patrick Flanagan, Inventor of Crystal Energy, MegaHydrate and the Neurophone, voted one of America's top 10 scientists (at the age of 17!) 

These delicious totally raw & organic chocolate Goji Hearts are handmade in Aotearoa with pure love and filled with life force, making them a totally organic superfood packed with nutrients and minerals.

All goji hearts are individually wrapped in tissue paper & tin foil.

Created by Pixie - Maker and Lover of Raw Goji Hearts

Utterly delicious!

Awesome high energy & delicious!