"People always ask me what I eat. Raw, organic Cacao Nibs and Cacao
Beans are the primary food in my diet. Cacao is
the superfood of the
future. Cacao Nibs and Cacao Beans are truly the food of the gods, the
best food ever!" — David Wolfe, author of Naked Chocolate, Eating for
Beauty, The Sunfood Diet Success System, and Amazing Grace
For the first time ever, we present Sunfood's truly raw, PEELED
cacao beans from the jungles of Bali, Indonesia! One taste of a Wild
Balinese Cacao Bean, and the enlivening, energizing flavor of raw cacao
is revealed. Each cacao bean has been released from its protective skin
for maximum flavor and ultimate indulgence. Peeled, raw cacao beans
make an excellent addition to raw brownies and ice creams, whether
blended in or arranged decoratively on top. Dip one of these chocolate
jewels into a bit of raw yacon and then dust it with Maca Extreme. Now you know why we're so happy to finally make these
peeled, raw, Wild Balinese Cacao Beans available to you!
An heirloom variety of organically-grown cacao is only the beginning.
We went one step beyond the extraordinary to offer raw cacao beans
shaped by two different levels of fermentation. First, we selected raw
cacao beans that had been maintained within the realm of ultra-low
fermentation, below 10% throughout the entire batch. Then, for a
mellower, more traditional chocolate flavor, we also arranged for cacao
beans which had reached a 75% fermentation level. The results are
in.... and the results are irresistible! Enjoy both varieties of Wild
Balinese Cacao Beans, and learn the true magic of real chocolate!
The Importance of Wild Cacao
Cacao is a native of the tropics, and has spread from its ancestral
home of Central and South America to almost every rainforest ecosystem
on the planet. Deep within the Indonesian jungle, a variety of cacao
emerged from the rich volcanic soil in complete isolation, known only
to natives of a few sparsely inhabited islands… until now. This type of
cacao has had thousands of years to develop an exotic, truly unique,
‘wild’ flavor. A distant relative of Trinitario cacao, the genetic
heritage of these Wild Balinese Cacao Beans has remained untouched by
attempts to hybridize or refine its unique character. The flavor of
these cacao beans is on par with the best cacao in the world, thanks to
pure water, continuous sunlight, and mineral-rich soil that holds some
of the freshest life energy on the planet. For a classical raw
chocolate flavor, we maintained these cacao beans below a 10%
fermentation level.
All chocolate is made from Cacao Beans (also known as Cocoa Beans), but
you’ve never had chocolate like this! Raw, Wild Balinese Cacao has
incredibly high antioxidant values, abundant levels of minerals, and it
has the potential to rejuvenate the brain’s neurotransmitters. All of
the health-giving qualities of chocolate are found in Wild Balinese
Cacao Beans, with a taste that is out of this world! No sugar, no
dairy, no chemicals. Just one ingredient: Cacao!
Raw, Wild Balinese Cacao Beans are one of nature's most fantastic
superfoods due to their high mineral content and a wealth of
antioxidants. Since many of the special properties of cacao are
destroyed or lost by cooking, refining, and processing, planet Earth’s
favorite food is still unknown to most of us. Now we get to reconnect
with the power of real, raw, wild chocolate! Raw, Wild Balinese Cacao
Beans offer fantastic hope for chocoholics everywhere. You can turn
cravings for cooked, processed, chocolate into the super-nutrition of
the highest order.
Cacao is the Best Natural Food Source of the Following Nutrients:
Magnesium: Cacao appears to be the #1 source of magnesium of any food.
Magnesium is one of the great alkaline minerals. It works to support
the heart, boost our mental focus, and relieve constipation. Magnesium,
along with other components of cacao, has been linked with a lessening
of PMS symptoms. This is likely the primary reason women crave
chocolate during their monthly cycle. Magnesium balances brain
chemistry, builds strong bones, and has been tied to increased
happiness and improved mood. Magnesium is the most deficient major
mineral on the Standard American Diet (SAD); over 80% of Americans are
chronically deficient in Magnesium! Raw, wild, cacao beans have enough
magnesium to help reverse deficiencies of this mineral.
Antioxidants: Cacao contains the highest concentration of antioxidants
of any food in the world. This point is so astounding that it bears
repeating: No food exhibits greater antioxidant capacity than cacao!
These antioxidants include polyphenols, catechins, and epicatechins. By
weight, Cacao has more antioxidants than red wine, blueberries, acai,
pomegranates, and goji berries COMBINED.
Iron: Raw, Wild Balinese Cacao Beans contain approximately 314% of the
U.S. RDA of iron per 1 ounce (28 gram) serving. Iron plays an essential
role in the body, working to carry oxygen from the lungs to every part
of the body. Consuming whole food sources of Iron such as Wild Balinese
Cacao is one of the best ways to keep our blood healthy.
Like Magnesium, nearly 80% of Americans are deficient in the trace
mineral Chromium. This often overlooked mineral helps us burn fat,
build muscle and metabolize calories from all the foods in our diet.
Chromium is an important trace mineral that is most well known for
helping to balance our blood sugar. Raw, Wild Balinese Cacao Beans have
enough chromium to help restore our levels of this vital trace mineral.
Anandamide: The human body naturally produces endorphins after
exercise, neurotransmitters which flood our brains with positive
feelings. One of these neurotransmitters is Anandamide, also known as
The Bliss Chemical. While humans have to work hard to produce enough
Anandamide to reach higher levels of ecstasty, only one plant produces
this chemical as part of its normal metabolism — Cacao! Not only does
Cacao contain Anandamide in high concentrations, it also contains
enzyme inhibitors that decrease our bodies' ability to breakdown The
Bliss Chemical. When we eat raw, Wild Balinese Cacao Ceans, the
Anandamide produced by our brains along with the Anadamide found in
cacao may continue to circulate in the body for extended periods of
time, helping us feel great all day long.
Theobromine: Wild cacao beans contain about 1% theobromine. Most
commonly found in cacao, this chemical element is an effective
anti-bacterial substance which works to kill
Streptococci mutans
(the primary organism responsible for cavities). Theobromine is a
chemical relative of caffeine but it does not act as a nervous system
stimulant. Theobromine dilates the cardiovascular system making the
heart’s job easier. The combination of Theobromine and Magnesium make
Wild Balinese Cacao Beans an important part of a heart-healthy diet.
Raw, Wild Balinese Cacao Beans Contain the Following Important Nutrients:
Zinc: Many of the enzymes in the human body would not exist without the
presence of zinc. This mineral is a vital component in over 200 enzymes
throughout the body, and it is a cofactor of hundreds more. Wild
Balinese Cacao contains zinc, which plays a critical role in the health
of the immune system, liver, pancreas, and skin. Additionally, zinc is
essential for sexual development, fertility, and cell growth.
Manganese: This mineral plays a crucial role in the formation of bone,
cartilage, and connective tissue. Manganese helps assist iron in the
oxygenation of the blood and formation of hemoglobin, and helps to
promote healthy joints.
Vitamin C: Cacao must be raw to contain vitamin C. All cooked and
processed chocolate has had its vitamin C degraded beyond the point
where it may benefit the human body. A one ounce (28 gram) serving of
raw, Wild Balinese Cacao Beans contains approximately 21% of the U.S.
RDA of Vitamin C.
Copper: Traditionally known as a powerful antimicrobial, copper also
works to cleanse the lymphatic system and stimulate peristalsis. Copper
is found naturally in plants with Vitamin C, so it is hardly a surprise
that raw, wild cacao beans contain a good amount of copper. In the
human body, copper helps to build healthy blood, making it a natural
partner to iron and manganese.
Phenethylamine (PEA): Raw, Wild Balinese Cacao Beans contain high
levels of Phenylethylamine (PEA). Often known as The Love Chemical, PEA
is the chemical produced in our bodies when we fall in love. This is
likely one of the main reasons why love and chocolate have such a deep
connection. PEA also plays a role in increasing focus and alertness.
Tryptophan: An essential amino acid which is transformed into important
stress-protective neurotransmitters including serotonin and melatonin.
Tryptophan is heat sensitive and therefore it is “cooked out” in many
high protein foods and in conventional processed chocolate products.
Serotonin: The primary neurotransmitter in the human body, Serotonin is
similar in its chemistry to tryptophan and melatonin. Serotonin helps
us build up our “stress defense shield” which supports our immune
system in times of high demand.
Omega 6 Fatty Acids: Raw, wild cacao contains essential omega 6 fatty
acids, which form an integral part of our cell walls and allow for more
efficient communication between cells.
Does Raw, Wild Balinese Cacao Contain Caffeine?
Contrary to popular opinion, cacao is a poor source of caffeine. A
typical sample of raw, Wild Balinese Cacao Beans will yield from zero
caffeine to 1,000 parts per million of caffeine (less than 1/20
th of the caffeine present in coffee).
Does Raw Cacao spike blood sugar levels?
In clinical tests carried out in February 2008, Dr. Gabriel Cousens
discovered that Cacao does not elevate blood sugar in the same way as a
caffeine containing food or beverage. In fact, Dr. Cousens’ found that
cacao has less of an effect on blood sugar than nearly any other food.
Cacao beans contain no sugar and between 12% and 50% fat depending on
variety and growth conditions. Raw, Wild Balinese Cacao Beans are
around 40% fat content (low compared to other nuts). There is no
evidence to implicate consumption of Raw, Wild Balinese Cacao Beans
with obesity. Indeed, raw cacao can actually help promote weight loss
because it contains minerals and molecules that reduce the appetite.
Raw, Wild Balinese Cacao Beans have an extremely low microbe count.
This is an extraordinary feat considering that cacao beans come from a
moist and juicy fruit grown in the hot jungle. No other cacao bean
sources can claim our level of safety.
Raw, Wild Balinese Cacao Beans are free of heavy metals, including
lead, mercury, cadmium, and arsenic. Strict oversight at every stage of
production ensures that Wild Balinese Cacao Beans start pure and stay
pure.
The unique process used to dry the Wild Balinese Cacao Beans retains
the purity, fine aroma, fairly uniform large size, and the nutritional
impact that nature intended.
High Flavor, No Roasting: Wild Balinese Cacao Beans held at a
fermentation level below 10% shine with the characteristic flavor of
raw cacao, subtle undertones hinting at the place of their birth.
Because of the quality of the bean and the low level of processing, you
get to enjoy a rich, raw chocolate flavor and aroma without roasting.
Allergies to Chocolate?
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. Some people can be
allergic to cooked and processed chocolate but are not allergic to
Cacao.
Wild Balinese Cacao Beans at 10% Fermentation – Raw Magic!
- Try these cacao beans one at a time. Chew thoroughly and experience the taste extravaganza of exotic raw chocolate.
- Add to coconut-based or fruit-based smoothies to enhance the flavor.
- Add Yacon syrup to these raw Cacao Beans and chew!
- Blend Wild Balinese Cacao Beans into herbal teas with the Peruvian superfoods Maca and Camu Camu.
- Crumble Wild Balinese Cacao Beans over raw ice cream for the best chocolate chips in the world!
- Create
a raw chocolate bar! Blend the following raw ingredients together: Wild
Balinese Cacao Beans, agave nectar, maca, coconut oil, angstrom
calcium, and truly raw cashews. Pour into a mold and freeze. Eat cold
and experience the truth about the food of the gods!
- Cacao
and Goji Berries go particularly well when eaten together. Because of
their combined antioxidant content, Cacao and Goji Berries make for
excellent air travel snacks.
- Read the book Naked
Chocolate by David Wolfe and Shazzie and discover all the extraordinary
chocolate recipes you can create in the comfort of your own kitchen.
Warning: Eating Wild Balinese Cacao Beans may cause you to have THE BEST DAY EVER!
Cacao is great fun for everyone — especially kids!
Refrigeration of these Cacao Beans is recommended.
16 oz. bag (equivalent of approx. 400 cacao beans)
