I've made my Black Bean Brownies from Joyous Health three times in the last week if you can believe it! Once for the CHCH Morning Live segment and the other two times were for potluck dinner parties. Of course the main ingredient I used was raw cacao.
I love raw cacao because it's incredibly flavourful, versatile and nutrient-dense. I've shared 5 of my favourite raw cacao recipes below!
Many people ask me "what is the difference between raw cacao and cocoa"? Here's a video and friendly chart I created to help clear it up!
Here's the chart!
You can also find it on my instagram and facebook page.
Some of my favourite recipes with raw cacao can be found here on Joyous Health or in my book:
- Strawberry Almond Butter Chocolate Cups. Recipe here.
- Raspberry Chocolate Hemp Squares. A special recipe from Chef Doug McNish! Recipe here.
- Ma McCarthy's Quinoa Chocolate Cake. Moist and divinely delicious. Recipe here.
- Raw Chocolate Banana Goji Brownie. Recipe here.
- Sexy Maca Balls. A joyous reader favourite! Recipe here. A variation of this popular recipe is also in my book Joyous Health. And "Round 2" of this recipe can be found here.
What's your favourite way to use raw cacao? Share below.
Have a joyous day!
Joy
I love cacao in my smoothies mixed with greens and berries and I really do find it to be a mood booster! I also love making it in a granola that I wrote about here: http://www.thehealthminded.com/2013/10/the-wickedness-of-cacao.html. Great chart and a great one to pin!
ReplyI've read a lot of reviews that are saying it's not good for your heart, what is your take on if it's harmful?
ReplyHi Janet, All of the research we've encountered suggested that cacao is actually good for heart health. Bear in mind that there's a difference between cacao and processed chocolate products, and that many processed chocolate products are full of unhealthy processed sugars and trans fats, and while those may not be healthy for your heart, raw cacao is fine. Kate - Joyous Health Team
So in recipes, cam we substitute raw cacao for cocoa, for example in baking? Same measurement? Thanks!
ReplyHi Jacqueline, Yes and no. You would sub the same amount but more often then not cocao has added sugar so you'll need to adjust your recipe. Most all the recipes on Joyous Health use raw cacao so you're good to go!
Hi! Just found the blog and cant stop reading! didn't know about cocoa x cacao and i love it. I share it on my blog too. Tks to share and for all the inspiration! Cheers!
ReplyThanks so much! I'm thrilled to hear you are enjoying my blog. Have a great day and thanks for writing!
You didn't really answer your own question. What is the difference between cacao and cocoa powder? For example. Hershey's cocoa powder is 100% pure cocoa. I've watched cacao being processed in a home here in Panama. It is necessary to roast the beans before grinding them. So how is supposedly raw cacao not processed? I'm confused and really searching for answers. Thanks.
ReplyHi Becki! Here's a little rundown on the process of making raw cacao from our friends at Giddy Yoyo (who make awesome raw cacao products)! "The beans are hand selected, ferment for approx. 3-4 days, sun-dried to perfection, crushed and ‘winnowed’ (the skins removed utilizing powerful fans). The ladies remove any residual cacao skins and other imperfections by hand, and then these nibs are ground in a granite melange and naturally liquefy. The liquefied cacao mass is transferred to a mechanical press where the cacao butter is removed. The remaining mass is ground into a powder and packaged for your enjoyment."- Giddy Yoyo So while it is still "processed", it is handled in a way that retains the nutrients. You can read more on their site: http://www.giddyyoyo.com/portfolio/cacao-powder/ I hope that helps! Heather- Joyous Health Team
Raw cacao should not be consumed. Only roasted or cooked cacao is safe to eat. This article may confuse people into eating RAW cacao. I'm guessing you used roasted cacao and not raw. Calling roasted cacao Raw is confusing because once it has been roasted it is technically not raw anymore.
ReplyThanks for your input, Mike. The raw cacao we are referring to is cacao that has been roasted at much lower temperatures than conventional cocoa powder. Sorry for any confusion. Heather- Joyous Health Team
I like pudding :)
ReplyHello, can you recommend a high quality brand to buy for cacao nibs? My local store doesn't have them so I have to buy online and I'm not sure what is the best brand to go with. Thank you.
ReplyHey Allison! Joy likes to buy Giddy Yoyo or Navitas Naturals cacao nibs :) Rachel - Joyous Health Team
Hi joy! Where do you buy your raw cacao? I live in a small town and would love to order it online if possible. Thanks!
ReplyHey Danielle! Joy buys her raw cacao from Giddy Yoyo or Navita's Naturals – both of which you can order online :) Rachel - Joyous Health Team
I am confused. Raw or not raw. Mike above says not to eat raw but the 2 brands you recommend are both raw cacao. So are these two brands roasted at lower temperatures like said by Heather from the Joyous team and safe to eat? I guess there is another raw version?
ReplyHey Michelle, We do recommend raw which can either infer that it's fermented or roasted at very low temperatures. The brands that I recommended above are very well known and have a great reputation and are safe to eat :) Rachel - Joyous Health Team
Can I add a spoon or two to a glass of hot water and drink it?
ReplyTry this recipe for Maca Hot Chocolate: https://www.joyoushealth.com/27275-blog-maca-hot-chocolate
Which raw cacao brands are good?
ReplyI like Giddy Yoyo, Ecoideas and Navitas Naturals.