The benefits of raw cacao
Raw cacao, what is it?
Before becoming chocolate, the cocoa is a fruit that grows in the tropical regions of South America and Africa. From these fruits, or pods, the beans are extracted: this is the podding process. The beans then ferment for a week, in banana leaves or wooden boxes, which stops the germination process of the beans and activates the nutrients present in the cocoa. The cocoa beans are then dried in the sun.
These are the dried cocoa beans known as “raw cacao“. Purists even skip the bean fermentation stage! To become chocolate, cocoa undergoes other processing steps: roasting, grinding, then mixing with cocoa butter and sugar.
A food packed with benefits
Raw cacao lets you enjoy the best of chocolate without the calories added by sugar. In addition, cooking destroys much of the vitamins and nutrients foods contain: the fact that the cocoa has not been roasted helps preserve the original benefits of cocoa.
Raw cocoa beans are one of the foods richest in flavonoids, antioxidant molecules. They may contain nearly three times more antioxidants than green tea! These can help improve blood circulation and fight cellular aging.
Thus, consuming foods rich in antioxidants offers cosmetic benefits since it helps maintain beautiful skin, but also health benefits, as it helps prevent the development of certain cancers by promoting proper cell renewal.
The high flavonoid content of raw cacao therefore also helps protect the body from a number of cardiovascular risks: by improving blood circulation, consuming cacao may help prevent cardiovascular events, reduce levels of bad cholesterol, and lower blood pressure.
Raw cacao, an antidepressant food
It is often said that chocolate is good for your mood, and scientific studies prove it! Raw cacao beans do indeed contain serotonin, a hormone that the body associates with well-being. Cacao beans also contain theobromine, a stimulant that triggers the release of adrenaline, producing euphoria, and that has an anti-fatigue effect. Both chocolate and raw cacao also contain magnesium, which is known for its anti-stress properties.
The cacao is also believed to be an aphrodisiac: indeed, consuming it releases endorphins that stimulate the reproductive organs and libido.
The wellness and aphrodisiac properties of chocolate are amplified in raw cacao: what if you brought cacao beans to your next romantic date?
How to consume raw cacao?
How to choose your raw cacao
The raw cacao beans are more bitter than chocolate, to which sugar is added to varying degrees. However, dark chocolate lovers will appreciate this bitterness. They also have a slightly full-bodied flavor that varies depending on the type of cacao.
There are indeed three types of cacao beans: the criollo, fairly fruity and not very bitter, the most sought-after variety. Forastero and trinitario cacaos are more widespread, stronger and have a less distinctive taste than the criollo cacao. Native cacao, from varieties adapted to local environments, is preferred to cacao obtained by hybridization, which is much more common. Native cacao represents only about 1% of total cacao production: chocolate manufacturers prefer hybrid cacao, which has a poorer, more standardized taste.
Finally, it is best to consume organic raw cacao from fair-trade sources to get the most benefit while ensuring it was produced under decent conditions and is free of pesticide residues.
Whole raw cacao beans, crushed or powdered
The availability of raw cacao, which was almost non-existent about ten years ago, has grown considerably with the trend of raw foodism (eating raw, marinated or dried foods). There are several types of packaging: you can find whole raw cacao beans, to chew as-is to replace a small square of chocolate, but also crushed beans, raw cacao powder and raw chocolate bars.
The raw chocolate bars are raw cacao to which sugar and cocoa butter have been added. From a nutritional point of view it is less beneficial, but taste-wise it is similar to traditional chocolate.
The raw cacao powder or crushed beans are used mixed into milkshakes, smoothies or granolas. The powder can be used to replace hot chocolate with cow’s milk or plant-based milk. It can also be used in cooking: for example, you can make raw cookies with dried fruit, coconut oil and raw cacao powder for little no-bake biscuits full of energy.
It is preferable to consume raw cacao in small amounts to avoid certain side effects that can occur if it is consumed in too large quantities: stomach aches, sleep disturbances… Therefore, it is better not to eat more than 8 beans per day, or 2 teaspoons. At reasonable doses, however, raw cacao has no undesirable side effects and rather offers many benefits!
