Antioxidants
Cacao is exceptionally high levels of flavinols.
Theobromine
A gentle stimulator without the nervous system and adrenal crash.
Mood boosters
Cacao reduces cortisol while increasing dopamine, serotonin and PEA which stimulates euphoria.
Essential minerals
Cacao is high in magnesium, zinc, iron, calcium, copper, potassium and selenium.
About:
Traditionally used in an intentional practice to open the heart and support mindfulness, this cacao is hand shaved from whole cacao bean paste. Use Embodied Cacao to create intentional rituals or simply savour as a nourishing drink.
Sourced from cooperatives.
Ethical trade.
Regenerative farming.
100% natural.
Fermented and ground to retain nutrients.
Peru
Dark I Bold I Marshmallow
Archetype Marvelous spatuletail
The dancer of light. A rare, radiant spirit found only in a very specific environment. Embodies the beauty of fleeting moments, reminding us that our uniqueness is truly a miracle. You my darling are a living spark of light, dancing in the place you call home.
Affirmation: I love trusting in my uniqueness, knowing it is my greatest strength.
Bonus energetic and kinesiology practice by Bianca Campbell to support your practice using Embodied Cacao: Peru.
Ecuador
Sweet I Light I Cinnamon
Archetype Coati
Curious by nature, you thrive on exploration and discovering treasures others have missed. Playful and resourceful, the coati is an adaptable explorer, creating home in a variety of places.
Affirmation: I love reminding myself that home is a place I carry within myself.
Bonus energetic and kinesiology practice by Bianca Campbell to support your practice using Embodied Cacao: Ecuador
Preparation Suggestion:
Blend 15g cacao with 200 mL hot water or non-soy based plant milk. Sweeten to taste with a little honey, maple syrup or coconut sugar. Add additional nutrient dense flavourings such as cinnamon. Top with cayenne pepper or chilli powder to activate your cacao.
Stovetop: Place all ingredients into pot and stir over low heat until cacao melts and blends in.
Milk frother unit: Place cold liquid and cacao (in fine pieces) into milk frother. Only fill the unit to the maximum line. Place the lid on the unit and press the button for it to go for a full cycle. Add to mug with sweetners and flavourings. If this method didn’t melt all your cacao next time try adding an ice cube to the frother – this will make the milk colder so it takes longer to warm up, giving the cacao more time to melt).
Blender: Warm milk and/or water mixture via preferred method. Add to blender with cacao, flavourings and sweetner. Blitz for 15 seconds or more if you prefer it more foamy.
Thermomix: Add liquid, cacao, sweetners and flavourings into Thermomix. Time 5 minutes, temperature max 70c (you don’t want to burn it that ruins all the goodness) and speed approx 3. If you like it foamy do an additional minute at speed 6.