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WHY RAW?

What is raw chocolate? Simply, it’s chocolate made from fermented, but not roasted cacao beans. Just as lightly steamed vegetables are healthier than vegetables that have been boiled for a long time, our hypothesis is that various compounds in cacao that can boost health and mood can be lost when the beans are roasted at high temperatures. More of that on the science page

Beans

Benefits Of Raw Cacao

We love raw cacao, not just because it tastes so good, but because we feel great when we eat it!

Try it for yourself: break a piece and let it sit on your tongue. As the chocolate starts to melt, move it around to release the flavours and textures. Now, slowly, (wait for it…) do you feel a little boost? That’s the power of raw cacao.

Not only does raw chocolate boost our mood, there is also evidence for it being better for you.

A study on the levels of antioxidants and polyphenols in chocolate by Oxford Brookes University showed that our raw (unroasted) chocolate making process creates chocolate bars that are “significantly higher” in antioxidants and polyphenols, compared to 4 leading UK dark chocolate brands.

For more information on the science of raw cacao and the other ingredients we use in our raw chocolate bars, please see our science page.

THE SCIENCEY BIT

You can find all of the amazing scientific facts
about our chocolate, cacao , and other
ingredients here

A jug of vegan rice mylk next to. pile of vegan mylk chocolate and hemp seeds.