At The Cocoa Circle, our love for cacao runs deep. So of course, we're huge fans of raw cacao. Raw cacao is a minimally processed version of the cocoa bean, and it's jam-packed with natural goodness. Basically, it's the closest version to raw cocoa beans as you'll get.
In this guide, we’ll break down exactly what raw cacao is, how it compares to the cocoa powder you use for baking, the unique appeal of cacao nibs, and easy ways to use it in your everyday recipes. Whether you're curious, health-conscious, or just a chocolate lover looking to explore new types of chocolate, this one’s for you.
What Is Raw Cacao Exactly?
Raw cacao (also known as raw cocoa) is a minimally-processed form of chocolate or cacao.
In the ‘normal’ chocolate making process, once cacao (or cocoa) beans have been fermented and dried, they're roasted to bring out the classic, deep chocolatey flavour we all know and love. For almost all chocolate products you'll see in supermarkets and chocolate shops, this is how they were made.
But that’s not the case for products made from raw cacao. The difference between cocoa and raw cacao, in theory, is raw cacao products are made from cacao beans that have been fermented, dried, and then cold-pressed rather than roasted.
Some tasty examples? Cacao nibs, raw cacao powder, and raw chocolate.
The General Perception of “Raw”
Most experts agree that once a cacao bean has been fermented, that’s the moment it technically becomes 'cocoa'. That’s because the act of fermentation itself causes the cacao bean to heat around 45-50-degrees, above the maximum something can be heated before it’s no longer considered ‘raw’.
For this reason, some people like to make a distinction between raw cacao and unroasted cacao, referring to cacao that has been fermented but not roasted as ‘unroasted cacao’, rather than ‘raw’.
When producing raw or unroasted cacao products, it’s all about retaining as much of the good stuff as possible.
What “Raw” Means in Cacao
As touched on above, while the beans used to produce chocolate and cocoa powder are typically roasted to bring out the chocolatey flavour, raw cacao, in theory, is made by cold-pressing unroasted cacao beans.
We say ‘in theory’, because health and safety regulations in many countries don’t permit the sale of actual raw or totally unroasted cacao due to the risk of bacteria and contamination. So, many are lightly roasted at very low temperatures for safe consumption.
For us, raw cacao is any cacao that hasn't been treated at the high temperatures they're typically roasted at to make your average cocoa products. That's why our raw cacao is gently roasted at a much lower temperature than 'regular' cocoa to get a smooth, rounded flavour, while still preserving it's natural acidity and earthiness.
Whichever way you look at it, raw cacao retains more of the bean’s natural antioxidants, minerals and beneficial compounds than traditional methods. It’s jam-packed with goodness and renowned as a superfood. Which is why it’s a big hit among health-conscious foodies.
Raw cacao comes in a few different forms:
- Raw cacao powder: Finely ground and perfect for smoothies, energy bars, or raw desserts.
- Cacao nibs: Crunchy pieces of shelled and crushed raw beans—like chocolate chips, but without sugar or additives.
- Raw chocolate: Made using unroasted cacao beans, it’s packed with cacao’s natural flavours and bitterness—a rich, earthy treat for purists.
Each form offers a slightly different experience but shares the same raw, nutrient-rich foundation.
Raw Cacao Powder vs. Processed Cocoa Powder: A Closer Look
So, we’ve established that the difference between raw cacao powder and cocoa powder has all to do with the roasting of the beans. Cocoa powder is made from roasted beans, and raw cacao powder is made from cold-pressed (or at least minimally roasted) beans. But if roasting at the lowest temperatures possible, or not roasting at all, retains maximum nutrients, why roast?
At The Cocoa Circle, our product range is designed for people who love to bake. We lightly roast and alkalise our cocoa to bring out its smooth, chocolatey flavour, without adding sugar, emulsifiers, or any nasty additives. This keeps our cocoa smooth and flavourful, while still retaining valuable nutrients.
Raw cacao powder, on the other hand, is less processed and typically higher in antioxidants, magnesium, and iron. However, it also tends to be more bitter and can have a slightly gritty texture.
| Feature | Raw Cacao Powder | Baking Cocoa Powder |
| Temperature | Cold-pressed, unroasted | Roasted and alkalised |
| Nutritional Content | Higher in antioxidants and minerals | Slightly reduced nutrient levels |
| Flavour | Bold, slightly bitter | Smoother, richer taste |
| Best For | Smoothies, raw treats | Baking, hot chocolate |
Both have their place in a healthy, delicious diet. It really comes down to your flavour preference and how you like to use cocoa.
Read more about the differences between cacao powder vs cocoa powder.
Raw Cacao Nibs
If you're looking for a way to get closer to cacao’s origin, cacao nibs are your go-to. These are crushed pieces of raw cacao beans that have been fermented, dried, and cracked open. They have been minimally processed and have no additives.
They’re crunchy, slightly bitter, and have a taste similar to dark chocolate with nutty or fruity undertones, depending on the origin of the cacao.
Why We Love Them:
- Naturally rich in magnesium, iron, fibre, and healthy fats
- Packed with flavonoids
- Contain theobromine and phenylethylamine, natural mood enhancers
- No sugar, no dairy, no nonsense
At The Cocoa Circle, we source our 100% pure Cacao Nibs from Bolivian farming communities dedicated to sustainable practices and protecting the rainforest. So, when you sprinkle them onto your breakfast bowl you’re not just tasting better cocoa, you’re also supporting a better way of farming.
How to Use Raw Cocoa in Recipes
Raw cacao is a great healthy treat, but it’s also incredibly versatile in the kitchen. While we love our lightly processed cocoa powder for baking, raw cacao powder and nibs are perfect for making more health-focused, nutrient-rich treats.
Here are some delicious ways to incorporate raw cacao into your routine:
Tasty Treats & Snacks
- Raw Cacao Smoothies: Blend cacao powder or nibs with banana, nut butter, and non-dairy milk for a creamy, energising drink.
- Vegan Energy Balls: Mix cacao powder and/or cacao nibs with dates, nuts, coconut oil, and a pinch of salt to make superfood energy balls.
- Cacao Mousse: Blend raw cacao powder with avocado and sweetener for a decadent, dairy-free dessert.
- Raw Chocolate Bars: Combine cacao butter, raw cacao powder, sweetener, and add-ins like nuts or dried fruit to make your very own chocolate bar. Enjoy naturally bitter cacao characteristics and maximum nutrients.
Warm & Comforting
- Hot Cacao Drink: Mix raw cacao powder with your choice of milk, cinnamon, and a natural sweetener.
- Cacao Nib Tea: Steep cacao nibs in hot water with spices and sweetener for a calming, antioxidant-rich tea.
Everyday Add-Ons
- Oatmeal or Overnight Oats: Stir in raw cacao for a boost of flavour and nutrition.
- Yoghurt Bowls: Add cacao powder to yoghurt, then top with cacao nibs for a tasty cocoa-crunch. Play around with granola, seeds, and fresh fruit.
- Savoury Dishes: Try adding cacao nibs or a sprinkle of raw cacao powder to stews or chilli for a subtle depth of flavour.
Ready to explore the world of raw cacao? Start by trying our Cacao Nibs and enjoy the cocoa-crunch.
Or take the topic further and explore Raw Cacao vs Chocolate.
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