Pulverising raw nibs separates them into creamy cacao butter and beautiful rich, raw cacao powder. As the temperature is never allowed to exceed 40Â°C, the powder is considered a raw' food with all heat-sensitive vitamins, minerals, and antioxidants remaining intact, thereby maximising digestion and absorption. In fact, this powder has over 360% MORE antioxidants than regular cocoa!! The Mexican Mayan kings drank up to 30 pure chocolate drinks a day to maintain their vigour and valued the bean so highly that it was used as money. Raw Cacao products are a source of beta-carotene, amino acids (protein), Omega-3 EFA's, calcium, zinc, iron, copper, sulphur, potassium, and one of the best food sources of muscle relaxing, stress relieving magnesium now you know why women crave chocolate every month! Add to smoothies or milkshakes, make hot chocolate, sprinkle on coffee or ice-cream, add to cookie or muffin batter, or substitute for regular cocoa powder in dessert recipes.