David Wolfe Raw Cacao Nibs
David Wolfe often describes raw cacao powder as being from the original raw cacao (or chocolate) beans which have then been pressed into a cake to split the oil from the fiber and protein.
The cacao bean is the seed of the fruit frequently regarded as a culinary nut. Raw organic cacao is top of the range cacao and may be employed in uncooked food treats like smoothies, brownies and pies.
David Wolfe’s raw organic cacao (raw chocolate) is one of the highest antioxidant foods in the world as well. Add all of these antioxidants to the great health advantages of yogurt, raw milk and even kefir, and you get a smoothie super food. (Isn’t that just so simple?)
The David Wolfe raw cacao nibs are made simply by taking the entire whole cacao bean, and just gently crushing it–the bean naturally falls open, forming natural raw chocolate chips, or “cacao nibs”. These are great, and can be eating on top of ice cream, blended into smoothies, or eaten straight out of the bag.
Cacao ground into a coarse powder can be made into tea and used as a replacement for coffee or to drink at meals.
The seeds are dried and roasted and then processed to form cocoa, the basic ingredient in chocolate and chocolate products. ( However, this is not a raw vegan product, and David Wolfe always recommended consuming cacao in its natural raw state.)
On first trying it, the taste was a little sour like the first time you eat one of those sundried peruvian olives.
Anandamide, which is a powerful neurotransmitter, can be produced in the brain when we are feeling great, and consuming raw cacao makes anandamide stick around longer.
A brief history of raw cacao: Hundreds of years ago, Cortes discovered the Mexican Aztecs enjoyed a variety of sour chocolate drink containing burned and ground cacao beans, maize, water, and spices.
Cortes sent cacao beans and recipes back to King Charles V. The Spanish refined some of the recipes adding sugar and heating the ingredients to boost taste and texture.
Milk chocolate, made with the addition of dried milk solids, was developed by the Swiss in about 1876.
Nowadays, women aged thirty to 39 are the subsequent biggest group of chocolate consumers.