Conventionally for the global mass chocolate industry, cacao beans are roasted at high temperatures to manipulate the taste of the beans. But we source freshly harvested cacao beans which are fermented, and then dried at low temperatures, but they are never roasted. This is because keeping cacao in its raw state preserves vital nutrients and live enzymes, maintaining an abundance of fiber and minerals such as zinc, magnesium & calcium, as well as vitamins B1, B2, B3, B5, B9 and E, and essential heart-healthy fats, including a monounsaturated fat known as oleic acid. Raw cacao also has the highest antioxidant value of any natural food in the world, and up to four times higher than in roasted cacao. The nutrients found in ceremonial-grade cacao drinks and raw chocolate have been linked to a number of health benefits, including reduced blood pressure and improved circulation, promoting cardiovascular function, neutralizing free radicals, aiding digestion, reducing inflammation and enhancing physical and mental well-being. Safe to say, raw cacao is one of the most powerful superfoods nature has to offer.