Yes, raw cacao has interesting properties!
Note the difference between:
1️⃣ Cacao: cacao beans are dried, fermented and heated at a low temperature, separating the fat so the flesh that is left is full of antioxydants. However its taste doesn’t have any sweetness.
2️⃣ Cocoa: cacao beans are heated at a high temperature. The fat doesn’t get separated so the product has a pleasant taste, but has also lost its nutrients and antioxydants.
💡💡💡 My advice: use raw cacao as much as you can and sweeten it yourself (I’ll make a post about sugars soon!). Also don’t forget to check green and ethics labels! .