What is Raw Chocolate?

Cacao (ka·cow) is the raw, unprocessed form of chocolate. These untreated seeds referred to as cacao beans can be considered a superfood offering a wealth of antioxidants and essential vitamins and minerals.

Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health and might lower your risk of several diseases. One type of flavonoid, called anthocyanidin, is especially high in cacao beans, along with other compounds called epicatechins. These compounds are powerful antioxidants.Antioxidants stabilize and ultimately destroy free radicals in your cells and tissues. Flavonoid antioxidants in cacao have significant benefits for your cardiovascular system.

Is it true that chocolate grows on trees?  If you thought “Yes”, you are certainly right.

The superstar of chocolate known as cacao beans are grown on small trees named Theobroma cacao, which literally translates to “cacao, the food of the gods” in the Greek language.  These trees are native to Mexico, Central and South America.  Each cacao pod that emerges from the tree typically houses between 40 and 60 cacao seeds.  After careful harvesting, the pods are opened, the seeds are removed, and they undergo a natural fermentation and drying process.  After the drying process is completed in 1-2 weeks, you are left you with raw cacao beans.

Raw chocolate contains many important vitamins and minerals including:

Magnesium, and other essential minerals including calcium, sulfur, zinc, iron, copper, potassium, and manganese
Polyphenols called flavonoids, with antioxidant properties
Vitamins: B1, B2, B3, B5, B9, E
Essential heart-healthy fat: oleic acid a monounsaturated fat
Protein
Fiber

These nutrients found in raw chocolate have been linked to a number of health benefits:

1) Raw chocolate can lower blood pressure & improve circulation
Flavanols, theobromine, and other components found in cacao may lower blood pressure and enhance circulation by promoting dilation, strength, and health of blood vessels

2) Raw chocolate can promote cardiovascular function & health
The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning5 by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.6

3) Raw chocolate Can Neutralize free radicals
High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.

4) Raw Chocolate can improve digestion
A sufficient amount of fiber delivered with each serving of cacao supports digestion while cacao stimulates the body’s production of digestive enzymes.

5) Raw chocolate can enhance physical and mental well-being
There are many components of cacao including alkaloids, proteins, beta-carotene, leucine, linoleic, lipase, lysine, and theobromine, that all work together to improve physical and mental health. For example, theombromine helps to stimulate the central nervous system, relax smooth muscles, and dilate blood vessels, giving the body a boost of energy; “bliss” chemicals found in cacao help to increase circulation and availability of serotonin and other neurotransmitters in brain, improving mood and combating depression.

David Wolfe – Passion for CHOCOLATE – RAW CACAO – TED – Lecture, Talk (Health Food)

David Wolfe discusses the massive health benefits of raw cacao, chocolate. The antioxidant properties of this delicious super food are greatest when it is raw and unprocessed.

Raw Chocolate Buying Tips

Cacao beans can be found at most health food markets including Whole Foods, and online at Amazon, or Navitas Naturals.

Raw cacao can be purchased as whole beans (peeled or unpeeled), nibs, or powder.

Cacao Beans,
Cacao Beans,
Cacao Nibs,
Cacao Nibs,
Cacao Powder,
Cacao Powder,

What to Look for when Buying Raw Chocolate:

Look out for labels that read “raw” chocolate or cacao. Raw beans are not roasted, and are only fermented and dried, conserving their superfood composition.

Avoid labels that read “roasted” chocolate or cacao. When the beans are roasted, they are stripped of their antioxidant properties.

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