fbpx

0
Sub-Total: £0.00

No products in the basket.

100% Secure Checkout

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

Raw dark chocolate is organic dark chocolate that has not been processed or refined at all. This means it retains more of its original nutrients and antioxidants, which makes it healthier than typical milk chocolate bars.
We think raw chocolate tastes much better because there are no artificial ingredients added to change the flavour, just the raw pure taste of cacao!
Beans

Benefits Of Raw Cacao

All of us at Mr Popple's Chocolate 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.

Raw organic chocolate is known to have a high source of antioxidants, which can help improve your heart health and reduce inflammation in certain parts of your body. It also contains fibre that can keep you full for longer periods at a time so you do not feel hungry as often.

It's a great source of minerals that are known to have beneficial effects on the body, including potassium and magnesium which help with blood pressure regulation. It also contains iron for haemoglobin formation as well as manganese, copper, zinc and chromium.

Snacking on some raw chocolate every day can help to improve heart health and the quality of your skin!

THE SCIENCEY BIT

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