So why choose raw chocolate?
Good question! The raw chocolate made by Decadently Pure has been kept under 44 degrees at all stages of processing; the beans are dried at low temperatures, and when grinding they are also kept cool. This keeps as many of the beneficial antioxidants in the cacao intact, and cacao has higher levels of antioxidants than blueberries, green tea and red wine, when kept raw.
So, by eating raw chocolate rather than cooked stuff, you are giving yourself a big antioxidant hit. It's chocolate to feel good about!
Raw cacao is also high in magnesium, a mineral that is needed for hundreds of cellular functions in our bodies. The use of coconut sugar in the bars is also beneficial as it is lower GI than refined white sugar, and as well as tasting deliciously butterscotchy, has trace minerals as well. So, you get antioxidants, magnesium and a slow release sugar, in a great tasting chocolate bar. Plus it contains no trans fats.
I wanted to create something as similar to roasted cocoa bean chocolate as possible so that it felt indulgent and a real treat, rather than a compromise.