superfoods & other foods

virgin coconut oil/butter (Philippines; pesticide/agrochemical free, ethically traded)

raw cashew nuts (Indonesia; hand cracked, pesticide/agrochemical free, ethically traded)

lucuma powder (Peru; raw; pesticide/agrochemcial free, ethically
traded)

goji berries (China; raw; ethically traded)

NOT ORGANIC as organic gojis are too expensive at the moment. Minimal pesticides.

Raw carob powder (Spain; pesticide/agrochemical free, ethically

Traded)

maca powder (Peru: raw; pesticide/agrochemical free, ethically

traded)

algarroba mesquite powder (raw, pesticide/agrochemical free; ethically traded)

purple corn extract (raw, pesticide/agrochemical free; ethically traded)

shelled hemp (raw, pesticide/agrochemical free; ethically traded)

dried strawberry pieces 40g (Spain; not organic)

coconut chips (pesticide & agrochemical free)

Sprinkle on fruit salad, use in smoothies, one of the main ingredients in the Chocolate Ganache in the Raw Chocolate Recipe Book.

A high quality, pure coconut oil.

Many coconut oils are apparently made from coconuts collected by captive monkeys. This coconut oil is monkey-friendly!

Most cashew nuts are heat treated to open the shells, therefore not strictly raw. These are opened by hand.

A butterscotch/shortbread tasting yellow powder made from the lucuma fruit of Peru. Delicious for flan bases, and goes really well with chocolate, making recipes taste more like dairy chocolate. Low GI and slightly sweet so you can use less of other sweeteners in recipes containing lucuma.

Very different in taste to ordinary roasted carob powder.

Can be used as a replacement for chocolate or, if added to chocolate recipes it adds some depth and complexity to the taste

Adds a malty taste to recipes. Use a small amount in chocolate recipes for this purpose, or make a malty mikshake by adding a small amount to a nut or seed milk.

Lends a caramel taste to recipes, including chocolate.

A very intense, antioxidant-rich berry-like taste. A little goes a long way.

Perfect for making creamy milks (just blend with water), or sprinkling over salads.

Great for decorating chocolate bars (sprinkle on the bottom of your mould before pouring the chocolate over ) and for decorating desserts. They’re the size of hundreds and thousands.

Use these to make truffles, ice cream or coconut water. Aso adds some great texture and taste to chocolate bar recipes when used whole or ground.