Organic Cacao Powder


Our cacao powder is made from the finest variety of certified organic heirloom cacao beans, never genetically modified.



Cacao contains antioxidants called polyphenols. Polyphenols play a supportive role in preventing cardiovascular diseases and cancers. Cacao contains the highest plant-based source of iron and magnesium, and helps to increase focus and alertness, supports healthy functioning of the pancreas and detoxifies the liver. Cacao also acts as an anti-depressant!

Lets breakdown this truly amazing superfood:

40 times the antioxidants of blueberries.

Highest plant-based source of iron

Helps maintain muscle and nerve function

Treats diarrhea

Highest plant-based source of magnesium

More calcium than cows milk

A natural mood elevator and anti-depressant

Facilitates anti-aging and rejuvenation

Helps reduce PMS and aids in regulating hormones

Balances brain chemistry

Reduces the risk of stroke and heart attacks

Helps with cardiovascular health

Aids in weight loss

“People ask me all the time what are some of the important foods to consume for an ultra wellness lifestyle. Unequivocally, cacao is in the top five. “

Eric Cooper, Founder of Pressed Vibrance

In their raw form, cacao beans have a high concentration of antioxidants that help cells repair themselves and stay healthy. Cacao contains many nutrients such as magnesium, iron, zinc, copper and vitamin C. Chocolate is made from cacao beans.

The cacao bean contains about 50 percent fat. It is composed of palmitic and stearic acids which are part of the saturated fatty acids and another unsaturated fat called oleic acid. Cacao beans do not raise blood cholesterol because their content of saturated fats is very low. The sugar content is very low in the bean.

Due to its extraordinary concentration of PEA and magnesium, cacao is likely the single greatest weight loss food out there because cacao contains more minerals and molecules that actually shut off the appetite than any other food.

It has been clinically demonstrated that cacao does not elevate blood sugar in the same way as a caffeine containing food or beverages do.


The technical difference

The Cacao Tree (Theobroma cacao if you’re into botany-speak) is the tree from which the cacao bean comes. Cacao beans are found inside the “fruit” of the tree, in football-sized pods. When we see “cacao nibs” or “powdered cacao” for sale, we are seeing the bean in its raw state, uncooked and unprocessed.

After the beans are cleaned, roasted and processed, they are called “cocoa.”

The nutritional difference

Cacao and cocoa are both antioxidant powerhouses, though cacao is significantly more powerful. ORAC (oxygen radical absorbance capacity) is a method of measuring antioxidants in biological samples. It is likely not something you typically consider as much as calories or other nutritional facts, but it is useful when comparing apples to oranges. Or, cocoa to cacao.

Per 100 grams:

  • Raw cacao powder has an ORAC value of 95,500
  • Raw cacao nibs have an ORAC value of 62,100
  • Roasted cocoa powder as an ORAC value of 26,000

Raw cacao powder therefore has significantly more antioxidant power. To boot, raw cacao is an excellent source of essential fatty acids, fiber, iron, copper, zinc, magnesium, calcium and sulfur.

Unfortunately, once roasted and processed, cacao, now cocoa, loses much of its nutritional benefits.

Look to use our organic cacao in your smoothies, soups, baking, or simply mix with water.