Raw cacao liquor isn't alcoholic, as its name may imply! It's just the ground up raw beans that would normally be separated into raw chocolate powder and raw cacao butter. We find it works so well in chocolate recipes, that we decided to be the first to import it into the UK.
Try grating it and sprinkling on your breakfast. Add to a touch of agave nectar or another sweetening agent and chew. Freeze grated cacao liquor with sweeteners (agave nectar is fantastic). Eat cold. Blend cacao liquor into herbal teas with the Peruvian ecstatic food maca. Grate and add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar. Blend the following raw ingredients together: melted cacao liquor, agave nectar, carob powder, maca, coconut oil, cacao butter, angstrom calcium, and cashews. Pour into a mould and freeze. Eat cold and experience the truth about the food of the gods!
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