Raw cocoa – a versatile ingredient waiting to be rediscovered
Long confined to the ‘health foods’ or ‘superfoods’ section, raw cocoa deserves a place of honour in your kitchen. Its fruity notes, lively acidity and floral aromas make it an ingredient with exceptional flavour depth.
As a healthy snack: cocoa nibs
Nibs are simply crushed cocoa beans. They’re the simplest and purest way to enjoy raw cocoa.
Tip: Lightly toast the nibs in a frying pan (without any fat) for 2–3 minutes to bring out their flavours. Then add them to:
- Your Greek or plant-based yoghurts.
- Your smoothie bowls.
- Your salads for a delightful crunch.
- Your homemade muesli or granola.
As a hot drink: infusion
Forget shop-bought hot chocolate! With raw cocoa beans, you can make a traditional, comforting drink.
Recipe:
- Crush 10 to 15 g of cocoa beans.
- Steep them in 25 cl of hot water (not boiling) for 5 to 7 minutes.
- Strain and enjoy on its own or with a splash of plant-based milk.
- This slightly bitter and floral drink is ideal as a substitute for coffee at the end of the day.
Homemade granola or muesli
There’s nothing quite like homemade granola with raw cocoa beans for a healthy and indulgent breakfast.
Quick recipe:
- Mix together rolled oats, walnuts, almonds, pumpkin seeds and cocoa bean pieces.
- Add a dash of coconut oil and agave syrup.
- Bake at a low temperature (150°C) for 15 minutes.
A delicious treat to enjoy with milk or yoghurt.
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