Pure Wellbeing

Compare antioxidant levels Using the ORAC scale.

The first 100% acai product available in New Zealand.

NO added sugar, NO preservatives, NO guarana, NOT a watered-down or diluted pasteurised & chemically preserved juice. Just acai in it's purest form with an ORAC (Oxygen Radical Absorbance Capacity) up to 2670 per 5g serve!

Acai (ah-sigh-ee) is an all natural energy berry from Amazon palm trees. Wild harvested in the rainforests of Brazil, Acai tastes like a unique blend of berries and chocolate.

Hidden within its royal purple pigment is the magic that makes it nature's perfect food. RioLife acai is packed full of antioxidants, energy, essential omegas 6 & 9 (good-for-you fatty acids), fibre, amino acids, vitamins and minerals. Antioxidants neutralise free radicals, which are known to damage cells in the body. Free radicals are caused by stresses on the body such as pollution, exposure to the sun, exersize, smoking, and poor diet.

RioLife acai berries grow wild on an island in Belem do para. The acai from this area of Brazil is arguably the highest quality. 

RioLife açaí is better than organic since it grows wild as part of the Amazon rainforest where the trees trees have grown naturally for thousands of years. on a pesticide free island. There is no mass farming or mass production, everything is grown wild and harvested naturally by the native Amazonians, hence it is naturally organic.The acai berry is still sustainably hand picked by the native Amazonians and then sent down the forest road to the packing area and pulped.

Not only this, but the packing plant is located in the same area, so it is picked, pulped, dried and packed within a very short period of time. Other distributors may transport their açaí in un-refrigerated trucks for hundreds of kilometres to plants in Sao Paulo or elsewhere to be re-packed. This method of transport causes heat damage and produces a much lower quality product.

Acai has heaps of good stuff that gives you an awesome energetic lift, having an exotic taste that will give your taste buds something to remember.

Some Facts About Acai

* Naturally organic wildharvested – Awesome!
* Low GL – No sugar rushes or sugar lows
* 4-6 times more antioxidants than blueberries
* Carb's for sustained energy
* Dietary fibre will reduce cholesterol absorption
* Essential fatty acids Omegas 6 & 9 and Protein
* Source of Calcium, Iron, Magnesium & Vitamin E
* AMAZON FRIENDLY - 1% of sales of this product will be sent back to the Amazon to support Nu Fruit's social projects and the Amazon locals

Ingredients: Pure freeze-dried acai - absolutely nothing added.

1 serve of 5g of RioLife pure dried acai contains:

Serving Suggestion:

5g or 1 heaped scoop (included in container) can be blended into your favourite smoothies, juices, sprinkled over your favourite breafast cereal, add to bliss balls, add to your homemade chocolate.

Our Organic Wild Agave Syrup is a delicious, low glycemic index (GI) sweetener that tastes somewhere in between honey and maple syrup. The agave is grown by an organic indigenous grower association, consisting of descendants of the Aztecs in the region of Ixmiquilpan in Mexico.

The wild agave plant is central to their culture and they have planted it for thousands of years. . By buying this wild agave syrup you are providing a sustainable source of income to these indigenous farmers helping them to stay on their land - many indigenous mexican farmers are not able to survive on their native land and are forced to immigrate to the U.S.A. and look for work.

Similar to how a bee creates honey, it is through enzymatic action that the complex sugars in fresh agave juice are converted into simple sugars, producing agave nectar. This minimal processing and minimal heat provides vitamins, minerals and enzymes in agave nectar that are not found in other processed sweeteners.

The dark agave syrup is not filtered and has the maximum amount of minerals and other phytonutrients. It has a rich vanilla-like aroma with a deep wild flavour. The light agave syrup is filtered and has a more neutral sweet flavour making it the perfect replacement for sugar in any recipe.

The main form of carbohydrate in agave syrup is a complex form of fructose called inulin or fructosan. This is absorbed slowly into the bloodstream giving it a low glycemic index and is therefore diabetic friendly. It is also the perfect sweetener for children as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy.

BarleyMax is dehydrated juice from young barley and alfalfa plants providing one of the widest spectrums of naturally occurring nutrients available in a single source using a dehydration method that requires minimal processing at less than body temperature, leaving the enzymes live.

This product contains no additives, just barley and alfalfa juices! No fiber, not a ground leaf product. High levels of enzyme activity; a wide variety of vitamins and minerals; rich source of antioxidants; certified organic; tastes great and mixes well.

Features That Make BarleyMax Unique:

• BarleyMax is certified organic, grown at 5000 foot elevation in volcanic soil, without the use of any pesticides or chemical fertilizers.
  
• BarleyMax is a 100% natural dried juice powder, with over 99% of the fiber removed.  The bright green color of BarleyMax is the natural chlorophyll with no artificial colors or flavorings added.
  
• BarleyMax is made from young barley leaves and alfalfa leaves harvested at their peak nutrient levels (10-14 inches high), and juiced in the field.
  
• BarleyMax contains 80% organically grown barley juice concentrate and 20% enzyme-rich and nutrient-dense alfalfa concentrate. Alfalfa plants have roots that reach deep into the earth, drawing out precious trace minerals that are not found in other grasses.
  
• BarleyMax contains barley juice powder, alfalfa juice powder, and NOTHING ELSE
  
• BarleyMax is processed at low temperatures (under 96 degrees F) to preserve the delicate life essences (enzymes) contained within the living plant.
  
• BarleyMax contains all known vitamins.
  
• BarleyMax contains 23 minerals, 18 amino acids, and numerous usable enzymes. It also has one of the most alkaline pH factors available in a food and contains large amounts of natural chlorophyll (the blood of the plant).
  
• One heaping teaspoon (2g) of BarleyMax contains only 6 calories, yet it contains the nutrition of a large handful of barley grass and alfalfa.
  
• BarleyMax is grown and processed in the United States of America

 Benefits BarleyMax Will Deliver To You:

BarleyMax is simple and convenient!

You simply mix it in water or your favorite juice!

Since it is in juice form, BarleyMax will be assimilated much more quickly into your blood stream than other foods or supplements. BarleyMax can actually pass directly from your mouth into your bloodstream without going through the rest of your digestive system.

BarleyMax is the easy way to fill in the gaps in your diet.

BarleyMax is significant nutrition!

One of the widest varieties of "naturally occurring" nutrients available in a single source.

You never have to wonder again if you are including enough green vegetables in your diet.

Current research points increasingly to significant health benefits found in green vegetables.

With BarleyMax, you never have to wonder about quality or purity. Every harvest is tested for nutrient levels and purity, with only the highest standards accepted.

Directions For Using BarleyMax:

1. The average serving of BarleyMax is two heaping teaspoons (4g) each day.  However, many people use more or less depending on their own assessment of nutritional needs. Many begin with ½ teaspoon each day and increase gradually every four or five days. Young children usually begin with ¼ teaspoon each day and gradually increase up to 1 teaspoon daily. Teenagers often increase up to 2 tablespoons each day. Athletes and people dealing with large amounts of stress or health challenges often take larger amounts: sometimes as many as 6 tablespoons (24g) daily. When taking larger amounts, it is better to take BarleyMax 3 times each day instead of all at once.

2.  The best results will come from placing BarleyMax dry under the tongue. (Much of it will then be absorbed through the mucous membrane directly into the bloodstream.) However, most people enjoy their BarleyMax in purified water or their favorite juice.

Many folks find a heaping teaspoon of BarleyMax mixed with four to six ounces of apple or carrot juice a tasty combination.

It is NOT recommended to take BarleyMax in any of the following: cranberry or prune juice, any carbonated drinks, or any hot drinks.

BarleyMax delivers the maximum benefits when taken on an empty stomach, which means 30 minutes before or two hours after a meal. However, there will still be some benefit no matter when you take BarleyMax. Some people enjoy putting BarleyMax in vegetable dips, or on top of applesauce, etc.

It is important to drink BarleyMax immediately after mixing in a liquid since this activates the nutrients and they will begin to deteriorate within 30 minutes.

BarleyMax will keep some people awake if taken too late in the day. For others, it is the perfect nightcap for a restful sleep. Do some experimenting to see exactly how it works for you.

3.  BarleyMax has a 3 to 5 year shelf life under normal conditions. It should be stored in a dark, dry place at normal room temperature.

Questions People Ask about BarleyMax:

Can I take my BarleyMax while on a medication?
As long as your doctor has not forbidden you to eat salads or green vegetables, you can use BarleyMax.  It will not interfere with your medication.  For those who have digestive problems which normally make salads bothersome because of the roughage, BarleyMax is the ideal substitute since the fiber has been removed.

Can I stop taking vitamins and minerals when I take BarleyMax?
Although BarleyMax provides a very wide spectrum of naturally occurring nutrients, some people will want to continue to take supplements according to their own personal preference or needs.  Because BarleyMax is a natural, whole food its nutritional value is not measured by governmental "recommended daily allowances" which are used to measure synthetic supplements.

Can BarleyMax hurt me?
No! Barley juice powder has been used by over 2 million people in Japan for over 20 years and has been used in the United States and Canada since 1982.  It is not toxic and is 100% organically grown.  However, it is important to use common sense when starting on BarleyMax and begin with small amounts, increasing gradually.  Because it is a whole food concentrate, the body will need some time to adjust to its nutritional contributions.

Is there anyone who should not use BarleyMax?
If your doctor has forbidden you to eat salads or green vegetables, you should consult on your use of BarleyMax. Remember, BarleyMax does not contain the fiber or grain components which can irritate certain conditions.

How is BarleyMax different from Green Magma or other green powders sold in health food stores?
BarleyMax is significantly different from the other green powders being sold today.  It is one of the few true "juice" powders and it is processed by a low-temperature method that is state-of- the-art.  BarleyMax’s concentrated purity (no fiber or fillers) and unique blend of barley and alfalfa make it the best bargain by far.

Professor Nicolai Tsitsin, a biologist and experimental botanist of the Longevity Institute of the former USSR, studied centenarians in the Caucasus mountains of Georgia and discovered many Georgians living past 100 years and up to 150 years were beekeepers who eat raw, unprocessed honey with high concentrations of pollen. He attributed this longevity to the action of pollen, and concluded that, taken regularly, pollen will prolong the human lifespan considerably.

Now, pollen is eaten by millions of health-conscious people worldwide. Many international and Olympic athletes from all over the world also eat pollen.

What is pollen? Pollen is the male element of flowers. It has enormous nutritive and medicinal properties and forms the ovules, the starting point of the production of fruits, grains, legumes and vegetables. Bees gather pollens which are mixed with nectar to make pellets that are carried into the beehive. A teaspoonful contains approximately 1,200 pellets, each pellet containing 2Ö billion grains of pollen, each capable of fertilising and creating a fruit, a vegetable, a flower, or a stalk of grain. Pollen is a very nutritionally complete food and has the potential to contribute as a major food source for humans.

Flower pollen possesses 185 known nutritional ingredients, including twenty-two amino acids (and more of all the eight essential ones by weight than the traditional high protein foods), twenty-seven minerals, the full range of known vitamins, plus enzymes, carbohydrates, fats, and plant growth hormones and other trace substances not yet identified.

Medical studies have shown the following benefits of pollen:

- Allergies: Pollen has an ability to immunize the body against anemophile (wind and air blown) pollens and relieves allergic symptoms.

- Anaemia: Pollen has been shown in studies to provoke a rapid increase in blood haemoglobin.

- Cancer: A US Department of Agriculture research project concluded that pollen is useful as a cancer preventative and restrictor of tumour development.

- Chelation: Pollen allows more oxygen to reach the body and brain cells by acting as an atherosclerotic flushing agent (a chelator).

- Stamina and Vitality: were increased for those using pollen on a regular basis.

- Convalescence: Pollen brings about a rapid increase in weight and energy during convalescence.
Intestinal: Pollen shows a regulatory action on intestinal functions - both on constipation as well as in cases of diarrhoea resistant to antibiotics.

- Menstruation: Pollen has been shown to bring relief in cases of painful and irregular menstruation.
Radiation: Laboratory animals exposed to high doses of radiation have been shown to have been protected by including pollen in their diet.

- Relaxation: Pollen produces a calming, tranquillising, and sedating effect without any side effects.

- Wound-healing: Pollen has been shown to increase the rate of healing, reduce scarring and prevent infection.

The United States Department of Agriculture (1992) tested and compared Bee Pollen with other fruit and vegetables and found that Bee Pollen, on a per calorie basis:

- has twice as much iron as any other common food type. Iron is essential for the effective flow of oxygen throughout the body. Bee Pollen contains over seven times more iron than beef.

- is higher in protein than most high-protein foods. Bee Pollen contains up to 50% more muscle-building protein than beef does

- is a valuable source of calcium. Strong bone development depends on high levels of dietary calcium. Bee Pollen contains twice as much calcium as milk.

- contains the strong antioxidant vitamins A (beta carotene), C and E, and was found to contain higher levels of beta carotene than all common foods except tomatoes.

- is an excellent source of three B Vitamins: Thiamin, Riboflavin and Niacin.

Bee Pollen has the highest natural level of folic acid (folate) of any common food, which may support the prostate gland and cell regeneration. It also contains natural antioxidants, of which the flavonoid quercetin is useful for helping the body’s natural response to allergens. Bee Pollen has also been shown to assist with energy levels, stamina, and athletic performance.

Pollen is becoming popular for curing cases of acne, obesity, lost appetite, weakness, loss of weight, intestinal disorders, psychosis, neurasthenia, retarded growth, cerebral haemorrhage, memory loss, general debility, minimal brain dysfunction in children, convalescence, and general malaise.

A study comparing cracked-shell pollen and natural pollen, such as Comvita Bee Pollen, showed there was no significant difference in terms of the bioavailability of a number of key components (Lister 1999)

Our pollen is certified organic harvested in New Zealand from native flowers.

What is Cacao?

Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

The following quote from the "Historia General y Natural de las Indias" (General History and Nature of the Indies) by Fernàndez de Oviedo (1535) describes where cacao originally came from according to Mayan myhthology "Cocoa was more than a simple food. It was a divine food. Quetzalcoalt, the sacred king of the Toltechi, high priest and king of Tula, was the gardener of paradise where the first men lived. From there, he brought the cacahuaquehitl or cacaotero to his country."

"The True History of Chocolate"

This is the title of a book written by Coe and Coe. The authors a husband and wife team, both Harvard academics, intended to document the definitive history of chocolate in this book (as there are many versions of the history of chocolate). Michael Coe a meso-american expert finished the book after his wife Sophie died of cancer while working on the book. For Sophie the history of chocolate was her passion and she spent hundreds of hours tracking down centuries-old manuscripts in the libraries of Europe and North America.

The Coe's refer to the pre-mayan culture of Olmecs, particularly the group based in Izapa in Xoconusco (Soconusco), Mexico as the place where the criollo variety of cacao was originally domesticated by this culture sometime between 400 B.C. and A.D.100. There are still small pockets of these original heirloom varieties of criollo cacao in semi-abondoned plantations around the ruins of Izapa, just outside Tapachula in Xoconusco. The region of Xoconusco and the cacao grown there was so prominent in their account of the true history of Chocolate that the coe's referred to it as "the diamond in the crown of the Aztec empire". The map shows the boundaries of the Aztec empire and the major cacao growing regions of the time just before the spanish conquest. You will notice the Aztecs conquered the small region of Soconusco even though it was far removed from the main part of their territory, just to be able to control the prized cacao grown in the region.

Loving Earth is currently working on a project with the Mayan Network of Organic Organizations in Mexico to restore this original variety of criollo cacao and the traditional system of Permaculture that the Mayans and the Olmecs before them used to cultivate this cacao. The raw cacao beans and nibs that we sell here are from Xoconusco and are the fruits of this project.

Cacao and Traditional Mesoamerican Life

Cacao was considered sacred by the mayans and was the major offering in most of their ceremonies. Even though the cacao bean was central to Mesoamerican life, only the very wealthy and powerful could afford to use it. The Mayan and Aztec priests and royalty drank copious amounts of a drink made from the fermented and crushed cacao seeds. This drink was called xocoatl or "bitter water" in Nahua. Later in Europe xocoatl became "chocolate." Xocoatl was used for ceremonies and religious observances. Priests used it as a part of their prayer offerings. Kings drank it for breakfast. Marriage vows were sealed by drinking xocoatl. It was a major part of every feast. During the 15th century, Nezahualcoyotl's court in Texcoco is recorded as consuming "four xipuipillis" or 32,000 beans each day. In the market place, the beans were accepted as standard currency. On market day, three beans would purchase a turkey egg, 100 beans a slave or a dugout canoe, 65-300 beans a cotton mantle. Cacao beans continued to be used as standard currency until 1887 in Mexico.The cacao of Xoconusco was considered the finest, best quality cacao by the aztec royalty and the largest annual taxes of cacao were collected from this region.

Cacao Beans, Butter, Liquor, Nibs, Powder, Raw Chocolate Bars & Chocolate Coconut Butter

The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book.  Please go below to buy.

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Magnesium

Cacao is remarkably rich in magnesium.  Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Stimulant or Superfood?

Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.

MAO Inhibitors

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA)

Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

Anandamide (The Bliss Chemical)

A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Allergies?

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.

Cacao & Antioxidants

Raw cacao is very high in antioxidants.  Its ORAC rating is 621 - compare that to blueberries at about 32!

Cancer & Heart Disease

Recent studies have shown that cacao helps protect us from cancer & heart disease.

How To Use Our Cacao:

1. Try eating beans & nibs straight or mixed in with nuts, seeds or/and dried fruits. Chew thoroughly and experience the taste extravaganza of raw chocolate.

2. Add cacao to smoothies to enhance the flavour & nutrition.

3. Create a raw chocolate desert:  Mash 2 - 4 avos with some squeezed some citrus juice.  Add 1 - 2 mashed bananas, or some soaked & mashed dates.  The add 2 - 4 tbspns cacao powder or very finely-ground cacao beans or nibs .  Mix well & enjoy!

4. Create a raw chocolate bar. Heat the following ingredients in a water bath to 43 degrees C:  8 tbspns coconut oil, 2 tbspns finely-chopped cocoa butter. Add very finely-ground & sieved cacao beans - 2-4 tbspns to taste, then honey or maple syrup - 2-3 tbspns to taste. Pour into molds and place in your fridge or freezer. Eat cold and experience the truth about the food of the gods!

There are about 100 recipes in 'Naked Chocolate.'  Please go below to buy.

Warning: Eating raw cacao may cause you to have THE BEST DAY EVER!

Cacao is great fun for everyone - especially kids!

These are raw whole peeled organic cacoa beans - Only large first quality beans selected, peeled by hand & then carefully dried especially for us in Bali. 

Sorry - we are curently out of stock of these beans.  New stock coming soon. Please email cacao@purewellbeing.com us to be informed when they are here.

Our cacao unpeeled beans & nibs are from the original heirloom royal criollo cacao from Xoconusco in Mexico. By buying this organic raw cacao you are supporting a sustainable project that is rescuing this original heirloom variety of cacao, which has been grown by the mayans of Xoconusco since they originally domesticated the cacao tree over 3,000 years ago.

The certified organic indigenous growers use an age old system of permaculture, where the cacao trees are planted under the native forest canopy, along with other fruit trees, such as mango, avocado, papaya etc. All of these trees add their distinctive nuances to the fine multi-floral flavor of this exquisite cacao.

Our Cacao butter, liquor & powder are from Satipo, Peru.

Association of cacao producers of Satipo

Satipo is a region that sits at the edge of Amazon basin at the base of the Andes mountain range. In this area Loving Earth works with 4 small producer groups that are grouped under the umbrella association of cacao producers of Satipo that consists of 164 families in total. This association is certified organic by Control Union and is a member of the Fair Trade Association.  This ensures the cacao is certified organic and fairly traded. Each family has approximately 2 hectares of criollo cacao and coffee bushes grown in the understory of larger trees - mainly coconut and other forest trees. The cacao of this region is known locally as the queen of cacao due to its fine aroma and distinctive flavour that is typical of South American criollos. With the increasing demand for this quality organic cacao the association has been steadily growing by introducing more producers to the organic farming methods and post harvest processing techniques. The association has set up a facility where they can process the cacao beans into cacao liquor and then cold press the liquor into powder and butter. This has taken some local ingenuity as cacao presses are normally heated to 80ºC so that they can operate efficiently. Cold pressing the cacao is a more laborious process and the cacao powder is left with a higher percentage of butter than the conventionally processed cacao. However as you have probably experienced the end product is vastly superior both in flavour and nutritional content. Due to this unique and high quality finished product the producers are able to charge a significantly higher price for their product than the standard fair trade cacao price.

These are raw whole unpeeled & unfermented organic cacao beans - from Mexico.

Straight out of the cacao fruit, this bean is not fermented - just dried and packed for you.

Many whole cacao beans on the market today are fermented to make it easier to separate the cacao beans from the pulp but this causes a loss of antioxidants and anandamides.

Our cacao nibs are unfermented and are the most potent whole unpeeled cacao beans available.

Our Cacao Butter is the raw, certified organic, chemical-free extract from raw cacao beans - the pure oil of the cacao bean.

White chocolate is made from cacao butter.

Our Cacao Butter is created through a proprietary cold-pressed method. This process begins by cold-pressing raw, organic Cacao Nibs into a "cake" in such a way that the oil begins to separate from the protein and fiber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cocoa butters are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify and then packaged for shipment!

It takes approximately 2-1/2 to 3 kgs of raw cacao nibs/beans to create 1 kg of raw Cacao Butter.

Cacao Butter is the most prized oil known. .

100% pure love. 100% pure sensual joy.

No chemicals, no hexane, no solvents.

Melts at approximately 35 degrees Celsius.

How to use Cacao Butter:

Our Cacao Butter possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this ecstatic butter to your favorite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily and blends nicely into any type of recipe. This makes it super fun and easy to use.

Cacao butter may be used as a skin moisturizer. It may be used as (or in conjunction with) a massage oil. We invite you to use cacao butter for intimate erotic encounters. You will hardly be able to believe the results.

Storage: Store in a cool, dry place. Our raw organic Cacao Butter has a high level of stability and a long shelf-life - over 2 years.

These are peeled & kibbled cacao beans.  We have searched the world to bring you the best cacao nibs available.

You will love their yummy chocolate flavour!

 The chocolate revolution is in full swing!

We are extremely happy to present you with New Zealand's first raw cacao powder that's been organically certified.  As the market has grown, the Peruvian producer has been able to invest in new machinery and more people. Because of this, he's just perfected a technique that makes truly raw organic cacao powder. This means that you can now create the world's healthiest organic raw chocolate treats easier and cheaper than before. Oh, the decadence of it...

What is Raw Cacao Powder (Chocolate Powder)?

It's created by cold-pressing our cacao beans into a cake separating the oil from the protein and fibre. The temperature is never allowed to exceed 47 degrees Celsius and is usually 40 degrees Celsius (all other cocoa powders are exposed to temperatures as high as 150 degrees Celcius!). A high-accuracy thermometer monitors the process. Slowly, the pure, liquid cacao butter begins to sift off down a stainless steel valve. The remaining dry 'cake-like' material is then cold-ground, fine-milled and sifted so that only the finest, most bio-available raw cacao particles filter through into the finished product. This allows for maximum digestion and antioxidant absorption. It has a delightful, full, antioxidant-rich chocolate flavour.

This unique technique uses absolutely no chemicals, no hexane, no solvents.

The Amazing Story of Raw Cacao Powder

ORAC antioxidant laboratory analysis confirms that there are over 25,200 ORAC units in a single spoonful of Raw Cacao Powder!

This delicious, easy-to-use and mega-potent (955 ORAC units per gram!) form of chocolate has broken a world record. Never before has there been 25,200 ORAC units of antioxidant power in a spoonful of anything.

Dark chocolate has been touted as a source of antioxidants, but this raw cacao powder is way beyond that. Living proof that raw is better!

Why Antioxidants?

Antioxidants keep you looking young, they help fight disease, and they do all these things, too:

* Italian researchers found eating 100 grams of dark chocolate each day for 15 days lowered blood pressure in the 15-person study. The University of L'Aquila team also found the body's ability to metabolise sugar -- a problem for people with diabetes -- was improved. Because the effect was believed to be due to antioxidant levels, with Raw Cacao Powder we can likely multiply this effect.

* Dutch researchers indicate that dark chocolate contains four times the amount of catechin antioxidants than black tea, which is suspected of having a protective effect against heart disease and possibly cancer due to its antioxidant properties. With Raw Cacao Powder, it would be 28 times more than Black Tea and potentially 7 times the protection!

* In trials, doctors at Harvard found that Antioxidant compounds called Flavonols in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. (Nitric oxide is also believed by pro bodybuilders to help increase muscularity.) Again, with Raw Cacao Powder, this effect could easily be multiplied.

Raw cacao powder contains about seven times as many antioxidants as cooked cacao powder, that's about 723% more!

Concentrated Nutrients

Because it's concentrated, raw cacao powder has at least 33% more of many of cacao's most vital nutrients! In Raw Cacao Powder, much of the oil is removed, while nearly all of the active nutrients remain. For example...

* The amino acid Tryptophan is found naturally in cacao. Tryptophan enhances relaxation and promotes better sleep. Now you'll get at least 33% more when you use Raw Cacao Powder!

* Researchers have discovered that phenylethylamine (PEA) has a positive effect in enhancing feelings of love. And Chocolate has been proven to be an excellent source of PEA. Now you can love at least 33% more with Raw Cacao Powder!

* Cacao is the richest food source of magnesium of any common food. Magnesium is the number one mineral that assists and supports healthy heart functioning. Now you get at least 33% more magnesium gram-per-gram with Raw Cacao Powder!

* Raw Cacao Powder has at least 33% more Arginine, the aphrodisiac-like amino acid believed by body builders to build muscle and aid in recovery.
   
* And much, much more!

We could talk forever about the qualities of raw chocolate, but that's what ther book Naked Chocolate book is all about!

How To Use Raw Cacao Powder

Here are just a few ideas for using your Raw Cacao Powder. You can...

* Add it to your favorite smoothies (one heaping tablespoon will do) and watch them instantly become Raw Chocolate masterpieces!

* You can blend it with raw coconut oil and agave nectar - for instant raw chocolate syrup! (Then put this on top of raw ice cream or fresh fruit - AMAZING!)

* You can blend it in a food processor with raw nut butters and agave nectar, for the most delicious desert you've ever had. (In fact, similar nut butters mixed with roasted cocoa powder are very expensive in health food stores.)

* You can make any cookie, brownie or pie more chocolatey and delicious - just add a tablespoon or more to taste.

* You can blend it with sweet almond milk. This gives you a creamy dark chocolate milk that's LOADED with antioxidant power and tastes out of this world!

Storage

Please refrigerate or store in a cool, dry place (out of direct sunlight) if you can, though it's not essential. This product is microbe-free and highly-stable.

Check out our Raw Cacao Powder

In the book Naked Chocolate they mentioned the amazing story of the Kuna Indians, who live on the San Blas Islands of Panama. These people have always had extremely low blood pressure and that it did not climb as they got older. In fact, they always remained in remarkably great health.

When the lifestyles of these people were studied, one thing stuck out. The Kuna living on the islands drank a significant amount of locally grown, minimally processed, high-flavonol cocoa.

The best part: for the first time ever, YOU can do the exact same thing. You get to drink and eat this simple, yet powerful food - very likely the most potent source of health-promoting antioxidants in existence.

Now You Can Indulge In Totally Healthy Raw Chocolate in Five Delicious Flavours!

* Gluten Free
* Dairy Free
* Sugar Free
* Low GI

Made with single origin, certified organic raw cacao from Satipo, Peru, Loving Earth raw chocolate bars are handmade in Melbourne. The cacao is raw, which means our chocolate has up to 4 times as many antioxidants as conventional chocolate. We use organic agave syrup (a natural, low GI sweetener) instead of sugar to create these delicious chocolate bars.  As our chocolate is made with raw criollo cacao it has a slightly lower melting point than regular processed chocolate, so it is best stored below 25ºC.

This chocolate is dark, potent and extremely satisfying - a little goes a long way!

Goji Berries & Camu Camu Chocolate Bar

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic goji berries, wildcrafted camu camu powder, organic vanilla beans, unrefined sea salt.

Sizes: 40g & 100g bars

Dark Chocolate (72%) Bar

Ingredients: Organic raw cacao butter (72%), organic raw cacao powder, organic agave syrup (dark), organic vanilla beans, unrefined sea salt.

Sizes: 40g & 100g bars

Activated Almonds & Purple Corn Chocolate Bar

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic purple corn extract, organic almonds, organic vanilla beans, Himalayan crystal salt.

The almonds are soaked in purified water to remove enzyme inhibitors & then dehydrated at 40 degrees C to keep the enzymes alive and make them crunchy.

Please click here for more information and to purchase Purple Corn Flour & Purple Corn Extract

Sizes: 40g & 100g bars

Crunchy Mint Chocolate Bar

Very refreshing & great for after meals & in hot weather.

Ingredients:  Organic raw cacao butter, organic raw  cacao powder, organic agave syrup (dark), organic raw cacao nibs, organic vanilla beans, peppermint oil, Himalayan crystal salt.

Sizes: 40g & 100g bars

Lúcuma & Maca Light Chocolate Bar

A light chocolate with delicious lúcuma powder & maca powder.

Ingredients: Organic raw cacao butter, organic raw cacao powder, organic agave syrup (dark), organic lúcuma powder, organic maca powder, organic vanilla beans, Himalayan crystal salt.

Sizes: 35g & 90g bars

Prices:

35g & 40g raw chocolate bar - $7.50

90g & 100g raw chocolate bar - $13.90

Indulge yourself in these wickedly healthy treats!

Raw cacao licor isn't alcoholic, as its name may imply! It's the name for the ground-up raw cacao beans that are used to make chocolate & also pressed & separated into our raw cacao powder and raw cacao butter.

Serving Suggestions:  Try grating it and sprinkling on your breakfast. Add to a touch of agave nectar or another sweetener and chew. Freeze grated cacao licor with sweeteners (agave nectar is fantastic). Eat cold. Add cacao licor into herbal teas. Add to bliss ball recipes. Grate and add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar by melting cacao licor & adding your favourite sweetener & set in a mold.

This deliciously rich raw chocolate butter is full of super nutritional goodies.  Enjoy the delicious flavour while benefitting from the anti-bacterial & anti-fungal properties of coconut oil & the antioxidants & Magnesium of raw cacao in this tasty smooth butter.

It is sweetened with dark agave syrup - a raw low GI sweetener suitable for diabetics.

Ingredients: Organic raw coconut oil, organic raw cacao powder, organic dark agave syrup, Himalayan crystal salt.

Serving Suggestions: Use as a spread or eat directly from the jar.  You can also warm it to create a delicious sauce.

2005, 248 pgs., softcover, full-color photographs throughout the entire book.

Finally, the truth about chocolate!

No expense was spared to bring you Naked Chocolate, an extraordinary raw foods / superfoods book. Naked Chocolate is the product of years of research into superfood nutrition. Absolutely stunning full-color presentation.

David Wolfe, America's leading nutrition guru, and Shazzie, the UK's most progressive health educator, have teamed up to bring you Naked Chocolate!

Yes, raw, organic chocolate is good for you. In fact, David Wolfe and Shazzie demonstrate it is the best food ever. In these pages, you will discover the astonishing truth about the world's greatest food.

Chocolate grows on trees! All chocolate comes from cacao beans - the seeds of the cacao fruit, which grows on a jungle tree. Cacao beans taste like dark chocolate, because they are dark chocolate! David Wolfe and Shazzie introduce the phenomenal, enlightening power of cacao beans engulfed in the magic of chocolate! And they show us how to use extraordinary chocolate recipes to achieve higher and higher states of pure joy!

Naked Chocolate contains over 60 original, enticing, mouthwatering chocolate recipes.

Learn and experience how chocolate - The Food of the Gods - allows you to:

* Eat more while losing weight
* Heal and soothe your heart
* Increase your sensuality, love life and beauty
* Double your joy
* Nourish your intellect
* Attract prosperity into your life
* Experience the world's most wonderful aphrodisiacs
* Create the most outrageous beverages, desserts, cakes, ice creams and other fantastic tasty delights

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