Cocoa beans are among the products that have achieved superfood status. This means they are distinguished by special properties that benefit our bodies. Although we most often encounter positive opinions regarding the health benefits of dark chocolate or cocoa, unprocessed cocoa beans retain the most beneficial properties. Raw beans are produced without heat treatment and without additives such as sugar, milk, or flavor enhancers. They are characterized by their high antioxidant content. And what can they be used for in the kitchen?

Raw cocoa - Use in the kitchen

It's worth remembering that raw cacao loses some of its nutritional value during thermal processing. It's a great idea to add raw cacao as an ingredient to oatmeal, yogurt, breakfast cereals, muesli, or various types of breakfast desserts.

Cocoa can be used in many different ways to create a delicious and aromatic chocolate topping. Whether the topping is made with butter, cream, or gelatin, raw cocoa adds a deeper flavor to the topping and also increases its health benefits. Liquid chocolate topping can be used as a dip for fruit, for example. Chocolate topping is also perfect as a crowning touch for cakes such as cheesecake, carrot cake, cakes, tiramisu, gingerbread, mazurkas, or donuts. Raw cocoa topping can also be used to make sweet pancakes or ice cream.

Most often, however, we use cocoa to make the drink. This can be prepared in many ways, using either water or milk (it can also be a soy, rice, coconut, or almond drink). Depending on your preference, we can prepare the drink cold or hot. Additives such as honey or maple syrup, cinnamon, ginger, vanilla, or cloves work well in a cocoa drink.

It should be emphasized again that raw cacao is a superfood. Its richness in nutrients, minerals, and vitamins makes it a health-promoting product, and, most importantly, it is easily absorbed by our bodies.