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The history of chocolate begins in Mesoamerica. Chocolate, the fermented, roasted, and ground beans, can be traced to the Mokaya and other pre-Olmec people, with evidence of cacao beverages dating back to 1900 BC.
Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".
The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Aztecs and Mayas. They never worked it into their general diet, but restricted its use to sweets and desserts. In the 19th century, John Cadbury developed a process to make solid chocolate, creating the modern chocolate bar.
This sumptuous organic raw cacao powder is an alternative to conventional processed cocoa and will add intense chocolate flavor to your recipes. Add a spoonful to your smoothies, your oatmeal or your granola for a delicious way to start the day, use it in your baked goods and your raw energy balls, or make it into the best cup of hot chocolate around!
Need some more inspiration? Try these recipes:
Almond and raw cacao energy balls
Raw cacao hemp milk
Wholesome avocado, banana, raw cacao, fresh fruit and hemp bowl
Creamy cacao pie with pecan crust
Gluten-free hazelnut-cacao cookies
Overnight oats with almond butter, maca and cacao
Can be preserved in a cool, dry cupboard protected from light and humidity.