Cacao (pronounced ka-kow) is an ancient superfood. In Mayan culture (300-900 AD) it was known as the drink of the gods and Mayan kings drank up to 30 cups a day to maintain their vigour.
You may be wondering what is the difference between raw cacao and the normal cocoa powder you buy in the supermarket (remember the one your mum made chocolate crackles out of?). This type of cocoa powder is processed via the “Dutch method” meaning heat extracted up to 150°C which destroys most of the nutrients and antioxidants.
Raw cacao is never heated above 40 degrees which ensures all the goodness, nutrients and antioxidants are in tact, so when compared to the other stuff, raw cacao has 360% more antioxidants.