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Cacao is produced from the fruit of the cacao tree native to the regions of the tropical rainforests of South America. The majority of compounds it contains exhibit high temperature sensitivity. Due to that, raw cacao, which has not undergone thermal processing, preserves its health-promoting properties: it contains more antioxidants than red wine or green tea, and it is a good source of: magnesium, iron, zinc, manganese, phosphorus, B vitamins and fibre.
Cacao is also rich in tryptophan which is turned into one of the main neurotransmitters in our body - serotonin (commonly known as happiness hormone).
Simultaneously, thanks to such compounds as theobromine, caffeine and anandamide, cacao stimulates and enhances our mood.
Cacao contains phenethylamine (PEA) which increases the level of dopamine in the body what results in the improvement of our focus, alertness and mood.
Cacao can be also beneficial to people who have problems with maintaining the proper blood sugar level as compounds it contains reduce insulin resistance.
Cacao is perfect for mousses or fruit smoothies, cakes and desserts. It should not be subject to thermal processing as it has negative effect on health-promoting compounds that cacao contains.
Approximate nutritional values per 100 g
1471 kJ / 353 kcal
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Vitamins and minerals