These cocoa beans from Peru are raw, preserving vitamins, minerals and precious antioxidants.
For comparison, raw cacao contains 14 times more antioxidants than red wine, 21 times more antioxidants than green tea and 7 times more than dark chocolate.
You can enjoy them right out of the standup pouch by removing the skin, drop them into a blender with your favorite smoothie, or sprinkle them on top of ice cream or yogurt. Raw cacao beans can be used in a variety of dessert recipes, snacks and treats.
You should not eat raw cocoa if you are allergic to caffeine or other substances contained in cocoa.
Criollo was originally grown in Venezuela, Central America and Mexico, but is now also grown in Ecuador, Colombia, Peru, Bolivia, Nicaragua, Honduras, Guatemala and Sri Lanka. Criollo makes up 5 to 10% of global cocoa production. The beans have a delicately bitter, aromatic flavor and are easily processed.