Cacao

This product is made from 100% organic cacao beans that have been roasted gently. It is rich in antioxidants and essential minerals, including potassium, magnesium, iron, and zinc. The beans are ground into a fine powder, making it easy to prepare in a cafetiere, similar to fresh coffee. It can also enhance smoothies, overnight oats, and various cooking and baking recipes.

With zero sugar and less caffeine than decaffeinated coffee, it’s suitable for vegan and diabetic diets.

While every effort is made to prevent cross-contamination, it is important to note that this item is produced in an environment that also processes nuts.

Vegan

Our cacao beans have been ethically sourced, and are best enjoyed through just brewing up using a cafetiere/French Press – so there is no need to worry about dairy additions.

Cacao drink can be prepared like coffee using a French press, also known as a cafetière. This approach lets you savor the deep, earthy notes of cacao while following a straightforward method similar to brewing coffee, but with ground cacao beans in place of coffee beans.

Start with high-quality, ground cacao beans or nibs, such as the Bare Cacao Coffee Alternative. These are cacao beans that have been roasted, peeled, and ground to a coarse texture, resembling coffee grounds. The cacao should have a consistency comparable to coffee, which helps to extract its flavour when steeped in water.

To make the cacao drink, heat water to just under 100°C, ensuring it’s hot enough to extract the flavours without scorching the cacao. Place about 1-2 tablespoons of the ground cacao at the bottom of the cafetière for every 8 oz (240 ml) of water, adjusting to your taste preference. Pour the hot water over the cacao grounds and allow it to steep for 5 to 7 minutes. This period enables the cacao to release its natural flavours and nutrients into the water, producing a rich yet slightly bitter brew, similar to coffee.

Once steeping is complete, press the plunger of the cafetière down slowly to separate the cacao grounds from the liquid. The resulting drink is dark and fragrant, with a flavour profile akin to dark chocolate—less sweet and more earthy. You can enjoy it as it is or add milk, cream, or sweeteners to soften the bitterness, just as you would with coffee. Brewing cacao in a cafetière enhances its depth and richness, providing a more robust and authentic chocolate experience than instant hot cocoa made from powdered mixes.