Swap your daily chocolate fix for a hit of cacao and prepare to reap the rewards
If you’re one of the many people who does an annual attempt (whether successfully or less so) to give up chocolate for Lent, you’ll know how difficult it is.
However, there is something that could help reduce your cravings while still giving you that feeling of having indulged – cacao. We spoke to Anna O’Sullivan, the co-founder of Irish company, Nibbed Cacao, to learn more about why we should all be eating more of this underrated superfood.
What is the difference between cacao and cocoa?
“Cacao” and “cocoa” are often used interchangeably, with “cocoa” being the English equivalent of the Spanish word “cacao.” However, these days, “cocoa” is generally associated with more processed forms, such as Dutch-processed cocoa powder or sweetened hot cocoa mixes that have had cacao butter removed and sugar added. On the other hand, “cacao” has come to represent the less processed form. For instance, our cacao blocks and grated cacao are minimally processed—just gently roasted, ground into cacao liquor, and left to cool.
Does cacao help quell chocolate cravings?
Absolutely! Numerous customers have attested to this. Often, what we perceive as a craving for sweets or chocolate is actually a desire for the nutrients found in cacao, such as iron or magnesium. This is particularly true for women during their periods. It’s also such a comforting, cosy hug in a mug for that time of the month, without the sugar hangover of hot chocolate.
Initially, many customers begin their cacao journey by adding sweeteners to their drinks. However, over time, lots share that they gradually decrease or eliminate sweeteners entirely. They adapt to and come to appreciate the inherent bitter flavour of cacao.
What are the main benefits of drinking cacao?
Boosts energy – Cacao is a great natural energy boost without the peak and crash that coffee can sometimes create. This is due to the natural stimulant, called theobromine. Where caffeine is a nervous system stimulant, theobromine is a cardiovascular stimulant.
Helps to stay calm and keep stress levels down – Cacao is rich in magnesium. Magnesium acts as a hormone regulator, especially on stress-related hormones like cortisol. By controlling its release, magnesium helps give your nervous system and you some breathing space.
Promotes gut health – Nibbed’s cacao fibre content is 30%, making it a great addition to your diet for better digestion.
Focus, clarity and alertness – Cacao is high in antioxidants, particularly polyphenols called flavonoids. Flavonoids also play an important role in reducing cognitive decline and improving your short-term memory.
Calming and mood enhancing effect – This nutrient reservoir contains numerous neurotransmitter compounds that promote mental and emotional health. For example, phenethylamine (PEA) or the love chemical which makes you feel one with the world. Or the bliss chemical, anandamide, which gives you a sense of accomplishment.
Glowing skin – Cacao is rich in antioxidants, which can help improve the appearance of skin by reducing inflammation and protecting against free radicals. In fact, it’s one of the highest foods on the ORAC scale, which measures the antioxidant levels in foods.
Heart opener – That stimulant mentioned above – theobromine – is a cardiovascular stimulant, helping to pump blood to the heart.
What other ways can you consume cacao?
You can jazz up the hot cacao drink with a plethora of different ingredients such as tahini, chilli and cardamom. You can make it as an iced cacao drink – great on those rare, hot summer days!
We love creating healthy treats using cacao. One favourite is the date-cacao ‘snickers’ bark: we flatten medjool dates on a tray, spread creamy peanut butter, drizzle melted cacao (mixed with a touch of maple syrup), and top it off with roasted peanuts and sea salt. After freezing until firm, we cut it into bite-sized portions, storing them in a lunchbox in the freezer for satisfying sweet cravings.
What is the biggest misconception about cacao?
Whenever we do samplings and tastings of hot cacao at events, people think it’s going to taste really earthy and too bitter. But afterwards, so many tell us that they are really surprised at how smooth it is!
