If you’ve been food shopping lately, you've noticed that Easter is approaching, as chocolate eggs adorn every shelf. It has been quite some time since I’ve eaten a milk chocolate easter egg as these days, my preference is to eat raw chocolate, otherwise known as cacao. Not only is raw chocolate guilt-free, it's actually good for you!
Raw chocolate is created by cold-pressing the cacao bean, separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, fine milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.
Cacao contains potent antioxidants that destroy free radicals and is thought to improve heart function, promote general health and can potentially lower the risk of developing disease. Theobromine, naturally found in cacao is a mild, non-addictive stimulant that may prevent depression.
So this Easter, why not swap your sugary shop-bought egg for a vegan guilt-free raw chocolate vanilla cream egg?