Cacao beans are inherently sugar-free, gluten free and contain between 12-50% fat.
There is no evidence to suggest that their consumption will lead to obesity. I’m excited to share with you all that I know about cacao.
Criollo: The finest variety of cacao beans, cultivated in South America, comprising 5-10% of the world’s cacao production and having a creamy, strong taste.
Forastero: The most common variety found in 80-90% of the world’s commercial cacao, not considered to be high-grade.
Trinitario: Cultivated almost exclusively in the Antilles, a hybrid of the two other varieties, comprising 10-15% of the world’s production. It has a fruity aroma and is strong and spicy.
- Mix cacao nibs with fresh fruit and yogurt.
- Add cacao nibs to ice cream as fine chocolate chips.
- Eat cacao nibs straight, one bite at a time.
- Add cacao to smoothies, especially coconut-based or something similar to this Antioxidant Smoothie.
- Add a natural sweetener, such as honey, to cacao nibs and freeze them.
- Make a raw chocolate bar by mixing cacao nibs with Yacon sweetener, the Peruvian superfood maca, coconut oil and a variety of nuts. Pour into a mold and freeze.
- Brew with coffee or blend with maca and herbal teas for a rich, delicious beverage
- Contains polyphenols, antioxidants, and flavonoids, which improve cardiovascular health and increase nitric oxide in the blood, leading to better blood circulation and lower blood pressure.
- Great source of magnesium, which helps strengthen bones and is associated with higher levels of happiness. Over 80% of Americans are chronically deficient in this supplement.
- Contains MAO Inhibitors, which can reduce one’s appetite.
- Contains phenylethylamine (PEA), an adrenal-related chemical which is associated with feelings of love.
Enjoy cacao and let me know what you think of this post!