The Benefits of Raw Cold Pressed Cacao

Posted on March 22, 2017

Cacao beans

The Benefits of Raw Cold-Pressed Cacao

Cacao has numerous documented health benefits. In 1793, Linnaeus, a Swedish scientist, named the plant Theobroma Cacao (literally, food of the gods). For a product to be called “Raw Cacao,” it has to be minimally processed at lower temperatures. This is achieved through cold pressing cacao beans. Most store-bought chocolate is heavily processed, reducing the potential health benefits.

Antioxidants present in raw cacao are significantly higher than in processed chocolate. Cacao lends a rich dark chocolate flavor, with plenty of flavonoids and antioxidant power.

We have been searching for the highest quality organic cacao and have now found a source that meets our stringent criteria. We are so excited to announce Laird SuperFood Cacao Creamer ™. Our delicious non-dairy Laird Superfood Creamer combined with premium quality raw Cacao and Aquamin (a good source of calcium). Adding raw, antioxidant rich cacao to your morning beverage has never been easier!



Leave a comment

All blog comments are checked prior to publishing

Recent Posts

See all News