Organic cacao powder
Organic cacao powder

Organic cacao powder

Cocoa powder is mainly used to make real chocolate. Raw cocoa powder is made from cocoa beans, but only from the remainder because the fat portion of the beans is used to make cocoa butter. Cocoa powder and raw cocoa powder are very different from each other because regular cocoa powder heats up and causes many nutrients to disappear, while raw cocoa powder does not, so it retains all of its nutrients.

Our Raw Organic Cacao Powder

Our raw Organic Cacao Powder comes from Peru, where the cacao trees grow. When the fruits are harvested, the beans are separated from the oil. From the remaining pieces of cocoa we make powder. These pieces are crushed and sieved to produce one of the best raw organic cacao powders. Our raw organic cacao powder is very healthy and can be used in many recipes.

Cocoa products are rich in disease-fighting plant compounds, including flavanols, which have antioxidant, heart-protective, and anti-cancer properties.  also good source of iron, fiber, and magnesium. The fiber in this powder promotes healthy digestion and may reduce the risk and symptoms of irritable bowel syndrome and other digestive problems. Our powder is vegan as it has been minimally processed and contains no additives.

Storage and shelf life

Store organic cacao powder in a dry, airtight food storage container; we recommend glass. Store the container in a cool, dry and dark place, protected from the sun and heat. Sunlight and heat can reduce the nutritional value of the powder. Keep the container away from liquids that can seep into it.

This organic powder, when stored properly, has a shelf life of up to 2 years.

How to use

Cocoa powder may be superior in taste and quality to standard unsweetened cocoa powder. Many vegan dessert recipes call for the use of this powder due to its minimal processing and nutrient density. Many bakers looking for healthier recipes often use cocoa. keep in mind that some of antioxidants will be destroyed by heat if you bake. Although cocoa powder is often used as a substitute for cocoa powder in recipes, replacing the powder does not automatically make a recipe healthy. You still need to be careful about the amount of sugar and unhealthy fat in recipes that contain cocoa powder.

For everyday use, cocoa powder is a great way to give your shake, yogurt, or milk a chocolate flavor and boost your energy.

This powder can also be added to savory dishes to give them a deeper flavor. Try adding it to chili con carne or other Mexican recipes.

Keep in mind that a two-scoop serving contains about 50 grams of caffeine, which is about half the amount of caffeine in an average cup of coffee.


Regular cocoa powder and chocolate have been chemically processed and roasted, which destroys a lot of antioxidants and flavanols (things that keep you young and healthy). A recent study has shown that between 60% and 90% of the original antioxidants in cocoa are lost through conventional Dutch processing. Dutch processing was originally developed in the early 1800s to reduce bitterness, darken color, and give chocolate a smoother flavor, but unfortunately it also took away a lot of the good stuff. Non-organic cocoa (and non-organic chocolate) has also been heavily treated with toxic pesticides and fumigation chemicals and may contain genetically modified (GMO) foods.

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