Raw cacao licqor 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 licqor 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 licqor & adding your favourite sweetener & set in a mold.