FOOD OF THE GODS: Cacao nibs (Theobroma cacao) is the name given to the cacao bean after the bean has been broken into small pieces. The cacao nibs we use are obtained from cacao beans grown in either Peruvian or Ecuadorian soil. The cacao beans are organically grown and go through the standard harvest-ferment-roast cycle before being processed into nibs.
Depending on the author, different geographic origin centers for cacao have been proposed: Upper Amazon area of South America, Mesoamerica, or a combination thereof depending on the type of genetic material of cacao. Recent state-of-the-art scientific analyses has revealed that cacao both originated in and was domesticated in the Upper Amazon area of South America as early as 5,450 to 5,300 years before the present. In pre-Columbian societies of the Americas, cacao beans are documented as the earliest form of currency. It is reported that the Olmecs, Mayans, and Aztecs drank their cacao mixed with chili peppers and/or vanilla pods to enhance the effects of cacao.
VITAL HEALTH BENEFITS: Cacao nib’s beneficial effects are due to the flavonoids (antioxidants), theobromine, caffeine, and phenylethylamine (PEA) content. The pleasurable effects from cacao powder come from the psychoactive methylxanthines, namely theobromine–found in high amounts, and caffeine–found in low amounts. Both theobromine and caffeine are documented central nervous system stimulants, however, the psychoactive actions theobromine has in humans are qualitatively different from those of caffeine, which may explain why some folks gravitate towards cacao over coffee as cacao has substantial amounts of theobromine while coffee has a high content of caffeine.
Cacao also contains the compound anandamide which has been shown to stimulate cannabinoid receptors. Theobromine, PEA, and anandamide are thought to be responsible for the uplifting effects cacao has on a person’s mood.*
Additionally, cacao nibs contain cacao butter as part of its food matrix. Cacao butter makes up nearly half of cacao nibs’ nutritional makeup. The fatty acid composition of cacao butter is unique amongst natural fats. Owing to its exceptionally fast melting point in the mouth, the cacao butter in the nibs is important for the mouth feel and flavor release of cacao as it is eaten. The cacao butter in the nibs is also hydrating and nourishing to the brain. Cacao butter provides a grounding energy to cacao’s uplifting effects.*
HARD-CORE STANDARDS: Certified organic by Oregon Tilth, certified vegan by Vegan Action, certified gluten-free by the Gluten-Free Certification Organization, and certified kosher by Orthodox Union. Additionally, our TruGanic™ standard (lab tested for pesticides and GMOs (genetically modified ingredients) upon ingredient qualification ensures purity and quality. Free of fillers, binders, and flow agents; products are lab tested for botanical identity, heavy metals, microbiological activity, and gluten.
HIGHEST MANUFACTURING STANDARDS: Manufactured in the USA in an FDA registered facility. Recognized as NSF International/ANSI (American National Standards Institute) cGMP (current good manufacturing practices) certified manufacturing standards. Made in an organic, kosher, gluten-free, and vegan compliant facility.
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
- 16 ounces nut/seed milk
- 1 teaspoon cacao powder
- 1 teaspoon carob nibs
- 1 teaspoon lucuma powder
- 1/2 teaspoon chaga powder
- 2 dates or 2 teaspoons sweetener
Blend until smooth and serve warm or chilled.