Coffee reigns supreme as the go-to beverage for jumpstarting mornings and conquering afternoon slumps, offering a familiar and reliable energy source. But for some, coffee's benefits come with a side of jitters, anxiety, or sleep disruption.
If you're seeking a natural energy boost without the potential downsides of coffee, pure cacao might be the answer you've been searching for. Nibbed cacao is gaining popularity for its ability to deliver focus and energy without the jitters or crashes. Let's explore why cacao could be a healthy alternative to your coffee routine.
Coffee's popularity stems from its quick energy boost. However, the high caffeine content can lead to jitteriness, crashes, and dependence. Pure cacao offers a gentler alternative. While it has some caffeine, it also contains theobromine, a stimulant known for its energy-enhancing effects without the jitters often associated with coffee. This combination provides a sustained energy lift, avoiding the dramatic highs and lows of coffee consumption.
Beyond physical benefits, pure cacao can improve cognitive function and emotional well-being. The flavonoids in cacao improve blood flow to the brain, potentially enhancing cognitive performance, including memory and focus. Additionally, cacao contains phenylethylamine (PEA) and anandamide, linked to feelings of happiness and euphoria, potentially offering a mood-boosting effect. By incorporating pure cacao into your daily routine, you may find yourself more alert, focused, and in a brighter mood throughout the day.
Numerous studies highlight the cardiovascular benefits of consuming cacao compared to coffee. The antioxidants in pure cacao, particularly flavonoids, can help reduce inflammation, improve blood flow, and lower blood pressure, thereby supporting heart health and reducing the risk of cardiovascular disease. These antioxidants also combat oxidative stress and neutralize free radicals in the body, potentially contributing to overall longevity and disease prevention.
Coffee can wreak havoc on the digestive system for some. Coffee's acidity can irritate the stomach lining, leading to heartburn, indigestion, and even ulcers in some individuals. Additionally, coffee can have a laxative effect, causing urgency and disrupting bowel movements.
Cacao, on the other hand, is a digestive friend. Here's how it promotes gut health:
Prebiotic Powerhouse: Pure cacao is rich in fibre, particularly prebiotic fiber. Prebiotics act as food for the good bacteria in your gut, promoting their growth and activity. A healthy gut microbiome with a good balance of bacteria is essential for efficient digestion, nutrient absorption, and a strong immune system.
Taming Inflammation: Chronic inflammation in the gut has been linked to various digestive issues. Cacao contains flavonoids, known for their anti-inflammatory properties. These can help soothe the digestive tract and reduce inflammation-related discomfort.
Motility Magic: Unlike coffee's sometimes unpredictable effects on bowel movements, cacao can promote healthy regularity. The fibre in cacao helps bulk up stool and keeps things moving smoothly through your digestive system, reducing constipation.
Coffee may be the traditional go-to for a morning pick-me-up, but for those seeking a gentler and potentially healthier alternative, pure cacao offers a compelling option. With its unique blend of nutrients and stimulants, cacao provides a sustained energy boost without the jitters, crashes, or sleep disruption sometimes associated with coffee.
Beyond energy, cacao boasts a range of potential health benefits. It promotes cognitive function, mood enhancement, and heart health. Additionally, unlike coffee's potential to irritate the digestive system, cacao acts as a gut soother, promoting healthy digestion and regularity.
If you're looking to break free from the coffee cycle and explore a new path to a healthy and energised day, consider incorporating pure cacao into your routine. You might be surprised by the delicious and invigorating experience it offers.
Try some of our favourite RECIPES
Here's a breakdown of the key benefits of cacao, along with references for each point:
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One of pure cacao’s lesser known attributes lies in its fibre content, which plays a pivotal role in promoting digestive health and regular bowel movements.
Fibre is a crucial component of our diet, yet it often goes unnoticed amidst the buzz of other nutrients. It comes in two forms – soluble and insoluble – both of which are vital for maintaining a healthy digestive system.
Soluble Fibre: This type of fibre dissolves in water, forming a gel-like substance that slows down digestion. It aids in regulating blood sugar levels and lowering cholesterol, contributing to heart health. Soluble fibre also serves as a prebiotic, nourishing the beneficial bacteria in our gut.
Insoluble Fibre: Unlike soluble fibre, insoluble fibre does not dissolve in water. Instead, it adds bulk to the stool, facilitating regular bowel movements and preventing constipation. It acts as a natural cleanser for the digestive tract, promoting optimal gut health.
If you think coffee is an easy way to sneak in some more fibre into your diet, try cacao. It contains 7g of fibre per cup! That’s triple the amount of coffee.
Pure cacao is a surprisingly rich source of dietary fibre, with approximately 7g of fibre per cup. This fibre content predominantly consists of insoluble fibre, making it an excellent choice for promoting digestive regularity and overall gut health.
So… Whether your morning consists of a coffee on the go or a big breakfast, here’s how a hot cacao first thing can help move things along.
Growing research shows that keeping your gut bacteria—aka your microbiome—in balance plays a key role in your overall health. The insoluble fibre found in pure cacao serves as a prebiotic, essentially acting as food for the beneficial bacteria residing in your gut. By fostering the growth of these friendly microorganisms, cacao helps maintain a healthy balance in your gut microbiota.
Consuming insoluble fibre has also been linked to better blood sugar control as it slows down the absorption of sugars, preventing rapid spikes and crashes, which can be advantageous in maintaining consistent energy levels.
Insoluble fibre also adds bulk to your poop, aiding in its smooth passage through the digestive tract. This promotes regular bowel movements and helps prevent constipation. One cup of pure cacao contains 7g of your daily fibre intake. That's 23% of your daily recommended amount!! So, whether you're aiming for daily morning poops or improving your gut health, indulge in a hot cacao.
]]>Pre-workout is a super quick way to feel energised through your workout, however, very often these processed powders use caffeine as their main stimulant which blocks adenosine receptors in the brain to reduce fatigue and increase alertness. This can increase feelings of anxiety, jitters and insomnia.
Pure cacao is naturally rich in theobromine, a gentle stimulant that naturally lifts energy levels for an extended period of time without the ‘post caffeine crash’. Theobromine can also improve mood and mental focus as well as relax muscles.
Pure cacao may also act as a natural cardiovascular stimulant. This is because compounds in pure cacao may also support increased blood flow which optimises your training ability.
We can’t forget to mention the mood boosting benefits of cacao.
Pure cacao contains bioactive compounds Phenylethylamine (PEA) and Anandamide (the bliss molecule) which can boost focus and awareness. Anandamide acts as a neurotransmitter, targeting the brain which can help us feel good and blissful! Pure cacao is also a source of tryptophan, a precursor to serotonin (another feel good hormone).
So, next time you need a little nudge to move your body, drink a delicious cup of nibbed pure hot cacao 30 - 60 mins before your session.
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Before we proceed, it is of utmost importance to emphasise that you should only gather and consume plants if you are absolutely certain about their safety.
To begin, we gathered some elderflower, which happens to be in season at the moment (June). Elderflower is widely recognised for its use in cordials, fizzes, and as an addition to gin. However, it also possesses incredible medicinal properties. You can infuse elderflower directly into honey, tincture, or vinegar. On that day, we infused the elderflower directly into the milky cacao as it was being heated.
Additionally, we incorporated fermented elderberry honey, homemade by Olwyn last Autumn. The combination of elderflowers, elderberry honey, cacao, and coconut milk was truly remarkable! It imparted a delightful floral essence and resulted in one of the most delightful hot cacaos we have ever sipped on.
While elderflowers are harvested during the summer, elderberries, which grow on the same tree, are an autumn crop. To create the honey, simply gather a plentiful amount of elderberries and place them in a jar, layering them with honey. The juice from the berries will infuse into the honey over the course of a few weeks. Due to the juice diluting the honey slightly, fermentation occurs, and upon opening the jar, you may notice a fizzy effect. It is advisable not to fill the jar completely to the brim to prevent overflowing.
Both elderflowers and elderberries offer excellent respiratory support, making them beneficial for combating flus, colds, and coughs.
Continuing our exploration, we stumbled upon some spruce tips, which are the young, vibrant parts of the spruce tree. The most flavorful sections are the closed, light green tips that are soft and tender. These tips pair wonderfully with cacao or chocolate. You can dry and grind them into a powder, adding them to your cup of cacao. Alternatively, you can create your own spruce-flavored chocolate. They possess a slightly citrusy and tangy flavor, rich in vitamin C, making them ideal for maintaining a healthy respiratory system. Another delightful option is to infuse them into honey, which can be drizzled into your hot cacao.
Next, we encountered wild roses. There are various types, including the field rose and dog rose. These roses exhibit pink or creamy white flowers, each boasting five petals. Infusing them into tea or milk for cacao is a fantastic way to enjoy their essence. Moreover, you can infuse them into honey, incorporating the honey into your cacao preparation.
If you have cultivated roses in your garden, they can also be utilised. Olwyn personally favours these, as they offer larger petals and a more pronounced fragrance. However, it is essential to ensure that the roses have not been heavily sprayed with pesticides, particularly if they are not from a flower shop or garden centre.
Rose is widely renowned for its association with emotions, particularly grief and matters of the heart.
Before we dive into the science of cacao's bitterness, let's define what it is. Cacao is the purest form of chocolate. It comes from the cacao tree, Theobroma Cacao. The seeds of the tree - i.e. the cacao beans - are harvested and then processed to create a range of cacao-based products including our pure cacao blocks and chocolate.
Cacao gets its bitter taste from a group of compounds called polyphenols. These compounds are also found in other bitter foods, such as coffee and tea. Polyphenols are a type of antioxidant, which means that they protect the body from damage caused by free radicals.
One of the primary polyphenols found in cacao is called flavanols. Flavanols are responsible for many of the health benefits associated with chocolate, such as improving heart health and reducing inflammation. However, they also contribute to the bitter taste of cacao.
Another compound found in cacao that contributes to its bitterness is theobromine. Theobromine is a stimulant similar to caffeine and it's what makes cacao a great coffee alternative. It has a bitter taste and contributes to the overall flavour profile of cacao.
To reduce the bitterness of cacao slightly, it undergoes a process called fermentation.
During fermentation, the white pulp surrounding the cacao beans is broken down by bacteria and yeast. This process creates heat, which activates enzymes in the beans that break down the polyphenols and reduce the bitterness. After fermentation, the beans are gently roasted to further develop their flavour.
Bitterness is one of the five primary tastes that our taste buds can detect, alongside sweet, sour, salty, and umami.
Bitterness is an essential aspect of the flavour of cacao and chocolate. It adds complexity to the taste profile and contributes to the overall experience of eating chocolate. Without bitterness, chocolate would be overly sweet and lack depth.
Bitterness also has physiological effects on the body. As we mentioned earlier, polyphenols are antioxidants that protect the body from damage. They have been shown to improve heart health, reduce inflammation, and potentially lower the risk of certain types of cancer.
Bitter tastes are actually good for us in many ways. Bitter compounds contain a variety of health-promoting properties that can benefit our bodies.
Bitter tastes can stimulate the production of digestive juices and enzymes, which can aid in the breakdown of food and absorption of nutrients. Bitters can also help to stimulate peristalsis, the wave-like muscle contractions that move food through the digestive system.
Bitter tastes can help to reduce cravings for sweet or salty foods. When we consume bitter compounds, they activate bitter receptors in the mouth and stomach, which send signals to the brain to reduce cravings.
Bitter tastes can help to improve liver function by increasing the production of bile, a substance that helps to break down fats and remove toxins from the body. Bitters can also stimulate the liver to regenerate new cells and improve overall liver health.
Bitter compounds contain anti-inflammatory properties that can help to reduce inflammation throughout the body. Chronic inflammation is linked to many chronic diseases, including heart disease, diabetes, and cancer.
When many of our customers first try a Nibbed hot cacao for the first time, they can be quite shocked at how bitter it tastes. This is probably because they are used to, or expecting, a sweet hot chocolate. But that's not what a hot cacao is! We are all about nutrition and wellness, so we will certainly not be lacing our cacao in sugar or sweeteners.
If you're new to cacao, and/or have quite a sweet tooth, we recommend weening yourself onto the bitter tastes by making your hot cacao drink with all oat milk which is naturally sweet and adding 1-2 teaspoons of maple syrup or honey.
Believe us when we say, many of our customers start off their cacao journey thinking it's too bitter but after a couple of weeks they get used to, and embrace, the bitterness. They even cut out the sweetener altogether!
Here's a recipe for both a sweeter and darker hot cacao.
In conclusion, cacao's bitterness comes from a group of compounds called polyphenols, primarily flavanols, and theobromine. Fermentation and roasting can reduce the bitterness, but it remains an essential aspect of the flavour profile of chocolate. Bitterness also provides important health benefits, making cacao a valuable ingredient in a healthy diet. So, the next time you sip on your hot cacao, savour the bitterness and appreciate the complexity it adds to your taste buds.
]]>Pure cacao is the purest form of chocolate that is made by stone grinding cacao nibs (the inner part of the cacao bean) into a cacao liquid and letting it set. It is different from most conventional cocoa powders, which is processed with added sugar and milk. Pure cacao contains no added sugars, preservatives, or milk, making it a healthier option compared to regular chocolate. It is also rich in antioxidants, fibre, and essential minerals such as iron, magnesium, and zinc.
One of the benefits of pure cacao is its ability to help relieve menstrual cramps. The flavonoids present in cacao can aid in relaxing the muscles and reduce inflammation, which can cause pain and discomfort during periods. Sipping on a nourishing hot cacao can help to reduce the severity and duration of cramps, making it an effective natural remedy for period pain.
During periods, many women experience mood swings and feel low. Pure cacao contains a natural mood enhancer called phenylethylamine (PEA) which helps to improve mood and reduce feelings of anxiety and depression. PEA is a natural compound that is also produced by the brain when we are in love, making it a natural mood boosters.
Iron deficiency is a common cause of fatigue and low energy levels during periods. Pure cacao is a rich source of iron, which helps to increase energy levels and reduce fatigue. Having a hot cacao during periods can help to combat feelings of tiredness and sluggishness, making it a healthier alternative to caffeine or energy drinks.
Many women experience constipation or diarrhoea during periods, which can cause discomfort and pain. Pure cacao is rich in fibre, which helps to regulate bowel movements and prevent constipation. Drinking a hot cacao can help to promote healthy digestion and reduce discomfort during periods.
Headaches and migraines are common during periods due to hormonal fluctuations. Pure cacao contains theobromine, a natural compound that helps to dilate blood vessels and thus help in reducing headaches. Consuming pure cacao can help to reduce the severity and frequency of headaches, making it an effective natural remedy for period pain.
There are many ways to incorporate pure cacao into your diet. Here are some simple ideas:
1. Hot Cacao: Chop off 20g of Nibbed pure cacao block, heat ½ cup of oat milk, ½ cup of water in a pot, add in the chopped cacao plus a drop of vanilla extract + ½ tsp of cinnamon. Whisk well and serve. Here’s a recipe.
2. Smoothies: Add chopped pure cacao to your favourite smoothie recipe for an added boost of nutrients.
3. Baked Goods: Use pure cacao in your baking recipes such as brownies or make your own homemade chocolate bark.
4. Breakfast: Sprinkle shavings of pure cacao onto your porridge, granola or yoghurt in the mornings.
]]>Are you confused about the difference between pure cacao block and cocoa powder? Although both of these products are derived from the same source, they are significantly different in their texture, flavour, usage and nutrition. In this article, we will explore the differences between pure cacao block and cocoa powder.
Pure cacao block is not your average chocolate drink. It's also known as cacao paste or liquor, and is made from stone grinding the whole inner cacao bean (nibs). It is minimally processed to maintain its natural fats (cacao butter), flavours and nutrients. This format of cacao has a rich, smooth, and slightly bitter taste and can be enjoyed on its own or mixed with other herbs and spices. The cacao is often sourced from small, organic farms and is sustainably harvested. We source our organic cacao beans from a social enterprise comprising 160 small farms in the Dominican Republic.
Pure cacao block is mostly used to make a hot cacao drink to promote a sense of well-being, clarity, and focus. But it can also be used to make your own homemade healthy chocolate, with whatever sweetener you like (and how much you like!) plus other natural ingredients such as nuts and dried fruit.
Cocoa powder, on the other hand, is a more processed form of cacao. It is made by extracting the fat (cocoa butter) from the cacao bean and then grinding the remaining solids into a fine powder. The resulting powder is often treated with alkaline to reduce the bitterness and create a milder flavour.
Cocoa powder is a versatile ingredient that can be used in a wide range of sweet and savoury dishes. It is commonly used in baking, desserts, and hot chocolate drinks. Unlike pure cacao, cocoa powder is not typically consumed on its own, but rather used as an ingredient in recipes or with lots of added sugar for hot chocolate. Cocoa powder has a milder chocolatey flavour and a smoother texture, but it is lower in nutrients.
Cacao powder is usually a less processed powder made from cacao beans. Similar to cocoa powder, it has had the natural fat, cacao butter, removed (also known as "defatting"). When you add it to milk or water, it won't have that rich, silky texture that you get with the block or paste.
Pure cacao block and cocoa powder differ in their texture, flavour, and usage. Pure cacao block has a smooth, creamy texture and a rich chocolatey flavour, while cocoa powder has a powdery texture and a sweeter, milder chocolatey flavour. Pure cacao block is used primarily in to make into an energising hot cacao drink, while cocoa powder is used mainly as a baking ingredient and as a flavouring agent in hot chocolate and other chocolate drinks.
In conclusion, pure cacao block and cocoa powder are two distinct products with significant differences in texture, flavour, and usage. Pure cacao block is minimally processed and natural cacao that retains its natural fats and flavours, while cocoa powder is a highly processed, dry powder-like substance. The choice between these two products depends on the recipe and intended use.
]]>Cacao contains theobromine, a natural stimulant that can improve energy levels and alertness without the crash associated with caffeine. We've tested our beans and they have 0.22% caffeine content, which is less than a decaf coffee.
More and more people are becoming aware of how sensitive they are to the effects of caffeine and are searching for alternatives that still give them a boost. Cacao's gentle, energising properties make it a great option for those looking for energy without the jitters or crash.
We've mentioned the energising benefits of cacao, but it also has the ability to improve sleep because it contains tryptophan, a precursor to the sleep-inducing hormone melatonin. Plus, Not to mention its magnesium content, which helps relax muscles and promote restful sleep. So next time you're feeling tired or having trouble sleeping, make yourself a cup of hot cacao instead of reaching for that afternoon cup of coffee or evening glass of wine.
Cacao is also rich in antioxidants, which can help improve the appearance of skin by reducing inflammation and protecting against free radicals. In fact, it's one of the highest foods on the ORAC scale, which measures the antioxidant levels in foods.
Healthy bowel movements? Cacao has your back (or should we say, your gut) thanks to its high fibre content. Nibbed's fibre content is 30%, making it a great addition to your diet for better digestion.
For those suffering from period cramps or PMS symptoms, cacao contains anandamide (aka "the bliss molecule") that can help alleviate discomfort. The magnesium in cacao can also help to ease cramping during menstruation, while the antioxidants help to reduce inflammation. In addition, it contains high levels of plant based iron, zinc and magnesium – all essential nutrients for a healthy menstrual cycle and relief from period cramps.
Many women crave chocolate during their period, and now we know why: our bodies are actually telling us to consume more magnesium and iron, both found in cacao. So go ahead and fulfill those cravings by having a cosy, hot cacao drink. Because our pure organic cacao has no sugar at all (just pure stoneground beans), it's a great choice for period cravings. As much as we think we need that sugary, store-bought chocolate bar, our bodies will thank us for the more natural, nourishing option that pure cacao gives us.
Speaking of natural, cacao has been around for centuries and was even used in ancient Mayan and Aztec cultures as a ceremonial offering and drank for special occasions. It wasn't until the 19th century that cacao was mixed with sugar and other ingredients to make the chocolate bars we know today. So the original way to consume cacao was indeed a lot like the healthier version we promote at nibbed, simply mixed with hot water or milk - no sugar added!
The cacao beans were inspected for the best ones, then roasted and stone ground into a paste. The paste was then mixed with water, spices (such as chilli) and sometimes honey or cornmeal to create a thick, frothy drink. To make it frothy, the Aztecs didn't have a barista wand - they did it all by hand and poured the drink from one cup to another until it frothed on top.
Thankfully we have a lot more home comfort today - all you need is a whisk or blender or to froth hot milk, mix in your chopped cacao and enjoy the delicious chocolatey taste (without the sugar crash of your average hot chocolate). We even have the invention of oat milk to make your hot cacao a little naturally sweeter and creamier.
We have a bunch of recipes for how to make hot cacao, but here's a quick and easy go-to recipe for that healthy hot chocolatey fix.
ingredients
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However, did you know that cacao (the minimally processed version) has significantly more mood-boosting qualities? Cacao is, hands down, one of the best foods that boost energy and mood both in the short and long term. Here’s how cacao can support your mental health and well-being.
Cacao contains numerous active compounds and nutrients that stimulate the brain's production of neurotransmitters and neuro-modulators. This results in the release of feel-good hormones like Endorphins, Serotonin, and Dopamine, which are responsible for our improved mood after drinking or eating cacao.
Endorphins are natural pain-killing substances that trigger a positive, euphoric feeling, Serotonin helps to stabilise your mood, and Dopamine helps you feel pleasure.
Cacao doesn't just positively improve your mood in the short term, though. Some compounds found in cacao, like Anandamide, can actively help to keep mental illnesses like anxiety and depression at bay.
In addition, regular cacao consumption is believed to create new neural pathways in your brain, increasing the amount of joy and love you feel long-term. For example, studies have shown that long-term flavanol intake results in neurocognitive enhancement and neuroprotection.
Cacao is said to be one of the most natural ways to boost your mood because it contains numerous happiness-enhancing molecules that affect how you feel. So let's explore what is in cacao that makes us feel so good!
Aside from the scientific evidence, there are also spiritual beliefs about how cacao is good for our mood. For thousands of years, indigenous cultures have consumed cacao in ceremonies and rituals.
Cacao became a shamanic healing tool because it is said to open our hearts and promote feelings of love, healing and compassion, all of which are associated with happiness and bliss.
It is believed this heart-opening is due to the cardiac stimulant theobromine. This significantly increases blood flow, stimulating the heart while relaxing blood vessels.
Both chocolate and cacao can make you experience feelings of happiness, but is this due to the same reason?
Processed chocolate and cocoa powder stimulate the production of endorphins and Serotonin in your brain like cacao. However, because the percentage of cacao is much lower in chocolate, the effect on your mood is generally lower.
The main reason eating a bar of your favourite commercial chocolate makes you happy is more likely down to the high sugar content. The sugar in chocolate creates massive surges of Dopamine, which makes you feel temporarily satisfied and pleasurable until you experience the crash.
Therefore, the happiness high you get from cacao is both healthier and more sustained than the one from chocolate.
There are many ways to consume cacao, such as:
Drinking cacao is the most common way to get the feel-good benefits of this mood food. While many cacao powders are available for making hot cacao, we find using a pure cacao block gives the best taste.
One of the quickest ways to get a daily dose of this mood-enhancing superfood is to sprinkle cacao nibs over porridge, granola, or yoghurt. Moreover, you can add them when baking sweet treats like cakes and cookies or simply eat a small handful as a quick snack.
Plain cacao nibs usually taste quite bitter, but we've added orange, maple syrup and cardamom to ours for a delicious hint of sweetness.
If you don't have time for breakfast in the morning, why not make a smoothie to take to work? Cacao works great in smoothies with a wide range of fruits and plant-based milk. We particularly like cacao, banana, blueberry, and almond milk smoothies.
If you're a tea lover who consumes multiple brews daily, consider switching one cup to cacao tea. Cacao tea is like a light hot chocolate in a tea infusion and has more nutritional properties and less caffeine than your usual English Breakfast tea. In addition, you can get cacao tea in different flavours, such as orange and cardamom, for cosy winter nights in front of the fireplace.
If you're used to eating milk chocolate high in sugar and dairy, you might worry that cacao will taste too bitter. However, our 75% dark chocolate barks are arguably more tasty than commercial chocolate and much better for you. The maple nibs, sea salt, and activated hazelnut chocolate bark is the ultimate flavour explosion in your mouth!
We’ve also created hot choc melting spoons using our 75% dark chocolate, giving you a fun, easy, and healthy way to enjoy a comforting mug of hot chocolate.
As cacao is full of good stuff and without any side effects (provided you have it in small portions), there is no reason why you cannot consume it every day.
So why not drink a cup of cacao each morning or sprinkle some nibs over your granola or porridge? This way, not only will you enjoy an instant boost, but you may just keep feelings of anxiety, irritability, and depression at bay.
Final Thoughts On Cacao And Mood
If you've been wondering, "what can I take to boost my mood?" give cacao a go. However, note that the quality of the cacao will determine the amount of goodness you get from it. Nibbed pure cacao is 100% certified organic, single-origin and handcrafted in small batches using only natural ingredients.
]]>Hot Cacao offers a wealth of benefits beyond just a delicious drink. Packed with nutrients and unique compounds, cacao can elevate your mood, sharpen your focus, and even promote relaxation – but timing your cacao intake can impact how you experience these effects.
Understanding Cacao's Stimulant Effects:Cacao boasts a natural stimulant called theobromine. Compared to caffeine, theobromine provides a gentler, more sustained energy boost without the jitters or the dreaded crash. However, for those with a heightened sensitivity to stimulants, even this milder effect can disrupt sleep patterns.
The ideal time to incorporate cacao into your day depends on your individual needs and preferences. Here's a breakdown to help you optimise your cacao experience:
Morning Magic: Craving a natural pick-me-up to kickstart your day? A morning cup of cacao can be your answer. The gentle boost from theobromine, coupled with a small amount of caffeine (around 0.22% in our cacao beans - less than a decaf coffee), can enhance focus, improve cognitive function, and elevate your mood – all without the harsh effects of conventional coffee.
Afternoon Energy Refresher: Feeling that mid-afternoon slump? A warm cup of cacao can provide a welcome energy surge without the afternoon jitters associated with coffee.
Evening Relaxation (for some): If you're not sensitive to stimulants, cacao can surprisingly become a nighttime ally. Rich in magnesium, cacao can promote relaxation and ease tension, potentially aiding restful sleep. However, it's crucial to listen to your body. If you experience any sleep disturbances after consuming evening cacao, it's best to shift your cacao indulgence to an earlier part of the day.
Ultimately, the best time to enjoy cacao is whenever it works best for you. Experiment with incorporating cacao into your routine at different times throughout the day and observe how it affects your energy levels and sleep quality. Pay attention to your body's unique response and find the cacao sweet spot that optimises your well-being.
]]>Coffee can feel like a life-saver when you wake up from a rough night's sleep or struggle to get through a mountain of work. It gives you an instant energy boost, allowing you to tackle whatever your day brings… until you start to crash.
Aside from the well-known energy slump after drinking coffee, this high-caffeine beverage can become addictive, give you the jitters, and heighten feelings of anxiety. If you've ever experienced this, you might wonder if there is an effective coffee alternative.
You'll be pleased to hear that cacao can give you the boost you need to get through the day while sustaining your energy levels. It also contains many other health benefits, making it an all-round better choice. So let's explore why cacao is the new coffee.
Cacao can be just as energising as coffee but in a dissimilar way as it contains a different natural stimulant. While coffee contains caffeine, cacao is high in the alkaloid theobromine.
Both caffeine and theobromine are Methylxanthines. However, the main difference is that theobromine affects the cardiovascular system, whereas caffeine affects the nervous system. This is why some people get jittery from drinking coffee but not from drinking cacao. Theobromine is a more grounded energy source than caffeine and without the unwanted side effects like headaches.
Theobromine is what gives cacao and dark chocolate that bitter taste. Aside from boosting your energy, studies have shown that theobromine can help with asthma and other respiratory tract problems, partly due to the stimulant's anti-inflammatory properties.
Coffee is known for its sudden and intense energy boost. Cacao, on the other hand, increases your energy in a gentler and more sustained way. This is because cacao is very low in caffeine, but high in theobromine. So you might not feel instantly energised when you drink cacao, but you'll notice your energy levels are much more stable during the day.
We've tested our cacao beans, and they have less than 0.22% caffeine, which is even less than a decaf coffee. So even if you are very sensitive to caffeine, you won't experience an energy peak and crash with cacao.
PEA (phenylethylamine) is a compound found naturally in cacao. PEA signals the brain to become more alert, increasing focus and concentration and boosting memory. It also speeds up metabolism and releases dopamine, the 'feel-good neurotransmitter' that elevates our mood.
A 2017 study on Enhancing Human Cognition with Cocoa Flavonoids found that cacao effectively sustains cognitive performance and improves attention, processing speed, memory, and more.
Therefore, cacao's brain-boosting advantages make it an excellent coffee alternative for studying and working. With cacao, you can enjoy the same enhanced focus and concentration of drinking coffee, but you don't have to deal with the fatigue that comes after the energy crash.
Cacao was famously introduced in Europe by Christopher Columbus in 1502. Shortly after this discovery, Spanish conquistador Hernan Cortes described chocolate as "the divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food."
Still, well before cacao arrived in the western world, indigenous cultures in Mexico, Central and South America enjoyed its health benefits. The Aztecs and Mayans drank it in a similar way to how we enjoy our hot cacao drinks. They also would drink it as part of a celebratory event or ceremony, a shamanic healing ritual. It is believed cacao was chosen to be a ceremonial drink because of the mood-boosting and heart-opening sensation it gives.
Aside from giving a gentler energy boost without the jittery effects and crashes, cacao is significantly healthier than coffee, possessing more nutritional benefits.
It's also worth noting that while coffee can give us a much-needed energy boost, drinking it in excess can cause some people some unpleasant symptoms. These include headaches, irritability, anxiety and addiction. So if you notice symptoms like these, you could consider switching your 2nd or 3rd cup of coffee to cacao instead.
Making cacao is just as easy and quick as making a brew. Plus, like coffee, you can drink cacao hot or cold, making it a beverage for all seasons.
We recommend making hot cacao with a mix of water and plant-based milk, but it's still tasty if you use only water, which will make it keto too! Simply add cacao to the milk/water in a pot, add spices and sweetener, heat until melted and then whizz in a blender.
Iced cacao requires the same ingredients, plus ice, and you can do it with or without a blender.
So, if you worry about consuming too much caffeine or have noticed unpleasant symptoms from drinking coffee, why not switch your morning drink to cacao instead?
]]>We're just a little obsessed with the magical powers of Cacao!
It really is an amazing superfood, that we believe needs to be screamed and shouted about (and yes, we know we may be a little biased).
The ancient Mayan and Aztec cultures swore by its medicinal value, even considering it the 'Food of Gods'. The western world’s love affair with cacao beans has been for a comparatively shorter period, and more focused on the sugary avatar –chocolate.
The Mayan shamans may not have known the science behind the mood-enhancing powers of the seeds. However, scientists have unearthed a rich material of work that confirms Cacao’s Super Powers when it comes to the human body and brain.
So, you hear dark chocolate is good for the heart and reach for some. Before you bite into the delicious bar of dark, know this – chocolate and cacao are same same but different.
For most people, chocolate is synonymous with the commercial candy bar or the infamous chocolate chips.
As you may know, chocolate comes from cacao and cacao butter.
Many have never tasted chocolate in its natural and purest form. The taste (slightly bitter and nutty) of cacao is an acquired one for sure. The nutritional advantages are undeniable and sadly lost during the transformation process.
Cacao is super high in antioxidants, particularly polyphenols called flavonoids. The anti-inflammatory ninjas of the nutrition world.
You’ve heard the term thrown around a lot and are probably wondering what the big deal with antioxidants is. Antioxidants in foods like cacao can help neutralise free radicals.
Okay! So what are free radicals?
They are molecules freely roaming in the body but have gone somewhat rogue. They can cause cell damage, AKA signs of ageing, and cause inflammatory health conditions we’ll talk about in a while.
These health ninjas act as brain boosters by improving the blood flow to the brain. You think clearer and faster on your feet. Flavonoids also play an important role in reducing cognitive decline and improving your short-term memory.
The cacao tree goes by the name Theobroma, and there is a not-so-super-secret behind it. The compound Theobromine – is a natural stimulant akin to caffeine.
Caffeine gives you an energy rush much like sugar before pulling the rug from under your feet. Theobromine, on the other hand, is a smooth operator without the jittery effects.
Caffeine affects the nervous system and causes that restless and anxious feeling many people experience. Theobromine affects your cardiovascular system (a big reason they call cacao a heart opener!).
Our cacao contains Theobromine. We’ve tested our cacao beans, and they have 0.22% caffeine content. That's less than a decaf coffee.
But if you're super sensitive to caffeine then we recommend you start on a very small dose of cacao or try cacao tea as it's a lot lighter.
Read our blog on why Cacao is a better alternative to coffee.
Magnesium is the magic word here. This ultra-mineral supports over 300 enzyme reactions in the body. Many of these revolve around the best use of energy by the body.
Magnesium acts as a hormone regulator, especially on stress-related ones like cortisol. By controlling its release, magnesium gives your nervous system and you some breathing space.
On one hand, cacao can help to energise and on the other hand, it can help you keep stress under control.
Plant foods are good reservoirs of dietary fibre and cacao is no different. The lack of fibre in your diet is what causes problems with the gut and digestive issues.
Cacao is another wonderful way to add much-needed fibre. Sit back and let your digestive enzymes and the gut’s good microbiome do the rest.
Cacao is also a great source of zinc and plant-based iron, essential for remaining healthy and active.
Relieving you from the effects of stress isn’t the only thing that cacao can help do. This nutrient reservoir contains numerous compounds that promote mental and emotional health.
What are these natural feel-good chemicals that can lift your mood and make you feel less anxious at work?
Flavanols and magnesium for one. Magnesium has a calming effect on your nervous system.
Then there is tryptophan which transforms into serotonin, the good mood hormone. Both chemicals are likely candidates in the fight against depression.
You have phenethylamine (PEA) or the love chemical which makes you feel one with the world. Finally, you have the bliss chemical Anandamide which gives you a sense of accomplishment (much like medicinal cannabis).
At Nibbed, we do slightly obsess over cacao and you know we have a good (or dozen more) reason for it!
Once you discover the benefits of cacao you’ll make it a part of your everyday diet.
Our pure and ethically sourced cacao is nutritious and healthy food. Have a cup of hot cacao each day.
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Have you ever wondered how the mighty cacao bean transforms from a treasured harvest into the potent and versatile pure cacao you love? At Nibbed, we're dedicated to unlocking the full potential of this "food of the gods" (Theobroma cacao) by crafting the purest, most exquisite cacao imaginable, sourced from thriving, sustainable farms.
We source our cacao beans from organic, biodiverse farms. These farms implement practices that protect the environment and promote long-term sustainability. Each pod, roughly the size of a small rugby ball, holds a treasure trove of 30-40 cacao beans – the seeds that will eventually be transformed into pure cacao blocks (or grated). But did you know that the delicate pollination of these flowers depends entirely on midges? Their tiny size allows them to navigate the intricate blooms, ensuring the continuation of the cacao cycle.
Ethical sourcing and strong relationships are at the heart of our mission. That's why we source our cacao beans from social enterprises in the Dominican Republic (Öko Caribe) and Nicaragua (O'Tuma). By supporting certified organic farms and paying a premium price for their high-quality cacao, we contribute to a sustainable future for both the environment and the communities that sustain it.
We differentiate ourselves by focusing exclusively on creating the finest pure cacao. We are bean-to-bar producers, taking complete control of the process, from meticulously selecting the beans to transforming them into the potent and versatile pure cacao you rely on.
The journey begins with importing these precious cacao beans from thriving farms. Next comes the delicate art of roasting, coaxing out the rich flavours locked within the beans. After roasting, we separate the outer shells (husks) from the inner nibs.
Next, we stone grind. Here, the nibs are transformed into a luxurious, smooth liquid – pure, unadulterated, 100% cacao.
Why anyone would choose coffee over cacao beats us, but then, we at Nibbed are fans of the smooth goodness of cacao, so we would be a biased observer. While armies of coffee drinkers shake off their jitters, in the Caribean and South America, a more relaxed bunch is feeling the effects of their cacao drink well into midday. Coffee contains Caffeine, one of the legal highs with widespread use, and has its benefits. Its distant cousin cacao, contains theobromine, a substance that has enjoyed quite a bit of notoriety lately. Caffeine and Theobromine differ at a chemistry level by only one methyl group. The latter is a carbon atom with 3 hydrogens attached. This “minor” difference is what makes coffee active on our Central Nervous System. Theobromine doesn’t access the Central Nervous system and as a result, cacao has a different effect on the human body.
The fast, heart palpitation and sometimes cold sweat-inducing effect of too many coffees can send you on an emotional rollercoaster. Theobromine on the other hand is a mild mood booster. A calm serene moment arrives after a cup of warm cacao tea. It seems that coffee and cacao brews tend to attract different audiences. On one hand, we have the espresso drinking fast-paced urban dwellers that need a quick fix so that they reach the next destination point of their rat race. On the other hand, we have those that focus on being here and now, drinking a cup of steaming cacao tea. The attitude that goes with a drink speaks volumes about its purpose. Cacao tea aims at those that want to enjoy life at a pace that they can own.
The half-life of theobromine is 7 hours in humans and 17.5 hours in dogs. Half-life means that 50% of the substance is still present in the bloodstream for that amount of time. Coffee has a max half-life of 2.5 hours. Each caffeine high is followed by a low. In the case of theobromine, that cycle is much smoother. Theobromine has shown to provide us with increased energy. This feel-good effect is what has made chocolate the top romantic gift after diamonds. The feeling of contentment that cacao provides will linger on your taste buds for the day.
Theobromine relaxes the muscular system and the respiratory system. It relaxes the muscle tissues and dilates blood vessels. While there is no minimum requirement for its intake for humans, it is sold as a food supplement in the bodybuilding scene. The hard-working cocoa farmers in the Caribbean also use cacao tea as an effective way to keep their energy replenished throughout the day. Coffee on the other hand will allow for a short burst of energy, useful in the restaurant industry. Again the short boost in itself is not an issue, but the cycle of boom and bust is not healthy in the long run.
Caffeine hits the Central Nervous System and builds a relationship with our neurons in a way that, well, we end being addicted to it. Coffee addiction is evident when we try to stop drinking coffee. Theobromine impact soft muscle tissue which doesn’t make it physically addictive. While cacao tea will not make you a chocolate junkie, Oreos will. A study in rats showed that Oreos are as addictive as cocaine. But the high-fat/ high-sugar make up of commercial chocolate is the key factor in this phenomenon, not pure cacao. Incidentally, the withdrawal symptoms of sugar and opiates coincide in manifestation. Caffeine Withdrawal symptoms include headache, irritability, and fatigue.
Cardiovascular stimulation is one of the key effects of theobromine. Something warm and kind envelops us after a cup of drinking cacao. It naturally lowers blood pressure and a patent has been filed in the US with regards to theobromine use for HDL (good cholesterol) increase. Caffeine can raise your blood pressure but there is no define connection between heart disease and coffee consumption.
We are all familiar with the coffee stains on our teeth. A factor that contributes to cavities and decay, can be kept in check with regular visits to the dentist. At the same time research has shown that theobromine can strengthen teeth better than fluoride. Of course, by consuming more chocolate we will also consume a heap of sugar which will not help our chompers. On the other hand, pure cacao products have zero or very little sugar.
Research has shown that theobromine is effective in treating coughs for which no pharmaceutical treatment exists. It is as effective as codeine (another alkaloid) without opioid receptor implications. What is interesting is the fact that natural remedies are being tested for conditions that are not covered by the pharmaceutical industry…why is that really? (Rant over).
Theobromine can be fatal in small doses. For dogs and cats. And that’s why you should not give your pets chocolate. For humans, in cases of heavy overdosing, one can experience sweating and headaches. Theobromine in combination with caffeine has been tested as a means to control the coyote population.
Caffeine and theobromine, while both members of the methyl family can affect human health in diverse ways. There are days that a shot of espresso is needed for that bit of extra va-va-voom in you. But most of the time, the smooth mindful energy of cacao will help us remain grounded and smile at life’s adversities.
Cacao tea has been around since ancient times under different aliases. Chocolate tea, cacao husk tea cocoa tea, choffee are some of the names this aromatic alchemy goes by. In the last 5 years, it has been trending all over the world, with artisanal coffee roasters introducing chocolate tea to Ireland. If it wasn’t for the discovery of hot chocolate, probably all the concoctions including cacao nibs and husks in their makeup would be named cacao brew. Hot chocolate, its rich and famous relative, is smooth and luxurious. But the luxurious taste is ladened with calories and comes with a feeling of fullness. On the other hand, the tea is cleaner, leaner and more nutritious, offering the full range of nutrients that the mother Cacao Tree has to offer.
The simplest method of preparing this sacred brew involves adding pressed cacao nibs and/or husks into hot boiling water and letting them steep for about 10 min. You will find a few variations of cacao tea that come from different traditions. Cacao nibs are a key ingredient in a few versions of this aromatic brew. Some use only the cacao husk. Some use grated cocoa sticks. The cocoa stick is a pure roasted cacao which is melted down into cacao mass, and then been left out to dry.
caribbean cocoa stick (source: oasismarigot.com)
From a nutrition point of view, it is good to combine both, as both the husk and the bean have a ton of benefits to offer. We, at Nibbed, combine them both - husks and nibs - in our brews. Mainly because we want to remain faithful to our principles of zero waste. Flavour-wise, the deep chocolate flavours of the cacao nibs are the perfect match for the aromatic overtones of the husks. This is a complete sensory journey of our organoleptic capacity.
in the beginning, there was the cacao tea
Some versions of cacao tea come from cacao's ancient past. The Aztecs used to drink brewed cacao mass, the Mayans drunk a cold mix of cacao mass with herbs and spices. The first adaptations of brewed cacao in Europe involved some type of brewing, without the added milk. Actually, a simple brew of cacao and hot water as a type of cacao drink preceding hot chocolate for a good few centuries. Hot chocolate as we know it today did not happen until 1828. In the history of cacao 1828 is a special year. It is when the chocolate press was invented in Holland. That machine allowed us to separate the cacao butter from cocoa powder. Then the chocolate bar was born. So what we call cacao tea, is the most natural way of brewing the whole cacao bean. It does help to use organic single-origin cacao so that you don't end up brewing pesticides. Using organic single bean cacao is the most effective way to preserve the distinct notes of each variety.
This type of tea is widely available in the Caribbean. A mixture of roasted, pressed cacao nibs or cacao mass, milk and spices like cinnamon and vanilla, it is served hot and it is very aromatic. One should not confuse Cocoa Tea with the Reggae singer Cocoa Tea who wrote a song about Barack Obama in 2008. He also wrote endless other Reggae Songs that, just like chocolate tea, are bound to help with your serotonin levels.
Speaking of serotonin, cacao and subsequently cacao nibs, contain tryptophan, the protein that facilitates the production of serotonin. But Tryptophan is much more than that. Part of tryptophan is used by our liver to produce vitamin B3 (Niacin), which regulates cholesterol, is used for energy production and helps maintain a healthy nervous system.
Choffee, is brewed like french coffee and tastes a bit like chocolate. The cocoa beans are roasted then ground into a powder, which is brewed in a french press, very much like french coffee. But it tastes nothing like it. When served unadulterated by added sweeteners, it is the closest thing to the cacao drinks enjoyed by Mayan farmers during their hard-earned breaks. Choffee is not really sold on the market, bar some exceptions, but it is a brew which, for the most part, is homemade. In some instances it contains a certain amount of coffee, or even powder chocolate, depending and how healthy the home mixologist is.
Similar to Choffee, Chocolate tea is in fact ground roasted, pressed cacao beans that have been left to brew in hot boiling water. You can also use a percolator, or caffetiere to brew your own cocoa tea. The main difference between this tea and choffee, is the fact that chocolate tea is mainly produced commercially. Artisan cacao roasteries started offering ground cacao mass specifically crafted for brewing.
Cacao husks are rich in Theobromine and cocoa flavanols. Recent research has shown that cocoa flavonols boost brain oxygenation and cognition in healthy adults. A 2019 research on the compounds of the cocoa shell and cocoa husk showed that the phenols and flavonoids can inhibit the growth of bacteria and have antimicrobial properties. Cacao husks, as well as cacao nibs, have high levels of Theobromine which has ben been widely researched for its mood-enhancing activity. Recent research from the University of San Sebastian has shown that theobromine may act as an antitumoral, anti-inflammatory or cardiovascular protector. Theobromine will give you a gentle boost of energy The husks have a flavour that is more earthy than the chocolate tea made only from crushed beans.
The principle of Zero Waste is extremely important in the world of Cacao. By including cocoa husk in our tea we make sure to apply the zero waste principle in our products. The cacao husk are compostable after they have fulfilled their main purpose. You can use as mulches in the garden or let them dry and use them in cooking as spices in marinades.
an all-season affair
If you travel to the island of Santa Lucia, you will notice that almost everyone is starting their day with a hot cup of cocoa brew. This hot beverage has its place on the porch of a Caribbean villa or near the Irish fireplace. It is the kind of feelgood brew that grounds you and asks you to come to halt. As you breathe in you will sense the perfumed steam rising from your cup of chocolate tea. One sip at a time, mindfully, you will arrive at your destination.
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