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Drinking Chocolate
& Its Many Forms

Sit back and enjoy some delicious Cacoco Drinking Chocolate in a variety of forms. Embrace a new way to enjoy chocolate at its finest in every season.

Drinking Chocolate
& Its Many Forms

Sit back and enjoy some delicious Cacoco Drinking Chocolate in a variety of forms. Embrace a new way to enjoy chocolate at its finest in every season.


In this video, Liam brings us home for the holidays and shows us how to properly prepare Cacoco in its traditional, ancient form.

In this video, Liam brings us home for the holidays and shows us how to properly prepare Cacoco in its traditional, ancient form.

Drinking Chocolate
& Its Many Forms

Sit back and enjoy some delicious Cacoco Drinking Chocolate in a variety of forms. Embrace a new way to enjoy chocolate at its finest in every season.


In this video, Liam brings us home for the holidays and shows us how to properly prepare Cacoco in its traditional, ancient form.

CACOCO ON THE RUN!

1. Preheat blender or shakable vessel with hot water.

2. Pour out water.

3. Add 5 leveled Tbsp CaCoCo and 1/4 cup hot water to a blender or shakable vessel for 1 serving.

4.   If you're using a shakable vessel, be sure to release the pressure from the jar after a few shakes, then tighten up your top and shake or blend until smooth! Enjoy!

1. Preheat blender or shakable vessel with hot water.

2. Pour out water.

3. Add 5 leveled Tbsp CaCoCo and 1/4 cup hot water to a blender or shakable vessel for 1 serving.

4.   If you're using a shakable vessel, be sure to release the pressure from the jar after a few shakes, then tighten up your top and shake or blend until smooth! Enjoy!

CHILLED CACOCO PERFECTED

1. Add 1/2 cup CACOCO to a blender.

2. Add 1/4 cup hot water to blender.

3. Blend until super smooth.

4. Add 3 ice cubes and blend again until smooth.

5. Pour into your favorite cups.

RAW MINT CHOCOLATE PUDDING

The Magical Ingredients:

1/2 avocado  
10 brazil nuts
4 rounded tablespoons cacoco original blend
1 cup chaga tea, coconut milk, or water
1 tablespoon raw honey
3 tablespoons coconut flakes
1 pinch salt
1 teaspoon fresh mint

RAW MINT CHOCOLATE PUDDING

The Magical Ingredients:

1/2 avocado  
10 brazil nuts
4 rounded tablespoons cacoco original blend
1 cup chaga tea, coconut milk, or water
1 tablespoon raw honey
3 tablespoons coconut flakes
1 pinch salt
1 teaspoon fresh mint

Here’s What You Do:

Add all ingredients to a blender and blend until smooth. Top with fresh mint. If you want a warm pudding, use the hot tea. If you want a cold pudding, use a cold coconut milk or milk of some sort! Delicious chilled in the freezer- becomes ice cream like! This recipe will serve 3 very small portions (like in the picture) It’s decadent, that’s really all ya need!It’s also a great little dessert to have after a meal because it most likely won’t interrupt your digestion, cause fermentation, or involve any really not so great food combining techniques.

Recipe thanks to Culinary Karma

Here’s What You Do:

Add all ingredients to a blender and blend until smooth. Top with fresh mint. If you want a warm pudding, use the hot tea. If you want a cold pudding, use a cold coconut milk or milk of some sort! Delicious chilled in the freezer- becomes ice cream like! This recipe will serve 3 very small portions (like in the picture) It’s decadent, that’s really all ya need!It’s also a great little dessert to have after a meal because it most likely won’t interrupt your digestion, cause fermentation, or involve any really not so great food combining techniques.

Recipe thanks to Culinary Karma

Here’s What You Do:

Add all ingredients to a blender and blend until smooth. Top with fresh mint. If you want a warm pudding, use the hot tea. If you want a cold pudding, use a cold coconut milk or milk of some sort! Delicious chilled in the freezer- becomes ice cream like! This recipe will serve 3 very small portions (like in the picture) It’s decadent, that’s really all ya need!It’s also a great little dessert to have after a meal because it most likely won’t interrupt your digestion, cause fermentation, or involve any really not so great food combining techniques.

Recipe thanks to Culinary Karma

ESPRESSO CHOCOLATE {AVOCADO} MOUSSE

Ingredients: Serves 2

1/2 avocado
2 Tbsp Original CaCoCo (or raw cacao powder)
1 Tbsp coconut milk (or milk of choice)
1 shot of espresso (or 3 Tbsp strong french press)
4 Medjool dates, pitted

Directions:

Remove pits from dates. Combine all ingredients in a food processor or blender and blend until smooth and mousse-like.

Recipe Thanks to Rabbit Food for my Bunny Teeth

ESPRESSO CHOCOLATE {AVOCADO} MOUSSE

Ingredients: Serves 2

1/2 avocado
2 Tbsp Original CaCoCo (or raw cacao powder)
1 Tbsp coconut milk (or milk of choice)
1 shot of espresso (or 3 Tbsp strong french press)
4 Medjool dates, pitted

Directions:

Remove pits from dates. Combine all ingredients in a food processor or blender and blend until smooth and mousse-like.

Recipe Thanks to Rabbit Food for my Bunny Teeth

CACOCO ICE CUBES

Add 1 part hot water to 1 part CACOCO Extra Dark, blend until smooth

Pour into ice cube trays and let set for 4-6 hours

Pop out of trays and nibble for a cool chocolatey treat or add to smoothies for a creamy cacao boost

Another thanks to Primal Harmony for this fun treat!

ESPRESSO CHOCOLATE {AVOCADO} MOUSSE

Ingredients: Serves 2

1/2 avocado
2 Tbsp Original CaCoCo (or raw cacao powder)
1 Tbsp coconut milk (or milk of choice)
1 shot of espresso (or 3 Tbsp strong french press)
4 Medjool dates, pitted

Directions:

Remove pits from dates. Combine all ingredients in a food processor or blender and blend until smooth and mousse-like.

Recipe Thanks to Rabbit Food for my Bunny Teeth

ORANGE CARDAMOM CACAO BITES

12 medjool dates pitted and soaked for 10 minutes in filtered water

1/2 cup raw walbut butter (homemade or store bought)

Zest from 1 orange

1 Tbsp raw honey

2 tsp fresh ginger (grated)

1 tsp ground cardamom (grind down with Mortar and Pestle)

1/2 cup unsweeted coconut flakes (set an extra 1/4 cup aside in bowl for rolling the bites in)

1/4 Extra Dark CACOCO

Directions:

Start by soaking the pitted dates in filtered water. Set aside. Place walnut butter into food processor with the rest of ingredients. Pulse and mix until it starts to form together. Using a tablespoon start to scoop out some of the dough, roll it in the palms then roll it around in the bowl of extra coconut flakes. Once formed, place on plate with parchment paper. Continue until the batter is all gone. Let it set in freezer for at least 2 hours. Store in freezer for remaining time. Take out and enjoy at your pleasure.

Thanks to Chelsea Shapouri of Primal Harmony.

 

CACOCO ICE CUBES

Add 1 part hot water to 1 part CACOCO Extra Dark, blend until smooth

Pour into ice cube trays and let set for 4-6 hours

Pop out of trays and nibble for a cool chocolatey treat or add to smoothies for a creamy cacao boost

Another thanks to Primal Harmony for this fun treat!

CHOCOLATE MACA SMOOTHIE

 

1 frozen bananna

1 Tbsp Imlak'esh Organics maca

3 Tbsp Extra Dark CACOCO thoroughly blended with a splash of hot water (OR use 3 roughly Tbsp-sizeed CACOCO Ice Cubes--see recipe above)

1 cup almond milk

Blend all ingredients together until smooth

Top with Living Intentions Blueberry Blast activated superfood cereal

 

ORANGE CARDAMOM CACAO BITES

12 medjool dates pitted and soaked for 10 minutes in filtered water

1/2 cup raw walbut butter (homemade or store bought)

Zest from 1 orange

1 Tbsp raw honey

2 tsp fresh ginger (grated)

1 tsp ground cardamom (grind down with Mortar and Pestle)

1/2 cup unsweeted coconut flakes (set an extra 1/4 cup aside in bowl for rolling the bites in)

1/4 Extra Dark CACOCO

Directions:

Start by soaking the pitted dates in filtered water. Set aside. Place walnut butter into food processor with the rest of ingredients. Pulse and mix until it starts to form together. Using a tablespoon start to scoop out some of the dough, roll it in the palms then roll it around in the bowl of extra coconut flakes. Once formed, place on plate with parchment paper. Continue until the batter is all gone. Let it set in freezer for at least 2 hours. Store in freezer for remaining time. Take out and enjoy at your pleasure.

Thanks to Chelsea Shapouri of Primal Harmony.

 

Directions:

Start by soaking the pitted dates in filtered water. Set aside. Place walnut butter into food processor with the rest of ingredients. Pulse and mix until it starts to form together. Using a tablespoon start to scoop out some of the dough, roll it in the palms then roll it around in the bowl of extra coconut flakes. Once formed, place on plate with parchment paper. Continue until the batter is all gone. Let it set in freezer for at least 2 hours. Store in freezer for remaining time. Take out and enjoy at your pleasure.

Thanks to Chelsea Shapouri of Primal Harmony.

 

CHOCOLATE MACA SMOOTHIE

1 frozen bananna

1 Tbsp Imlak'esh Organics maca

3 Tbsp Extra Dark CACOCO thoroughly blended with a splash of hot water (OR use 3 roughly Tbsp-sizeed CACOCO Ice Cubes--see recipe above)

1 cup almond milk

Blend all ingredients together until smooth

Top with Living Intentions Blueberry Blast activated superfood cereal