Cacao (pronounced as“cu-cow”) refers to the Theobroma Cacao tree from which Cocoa is derived and is used when referring to unprocessed versions of the cacao bean.
Normal cocoa powder and chocolate have been chemically processed and roasted, which removes a high proportion of antioxidants and flavanols. Non-organic cocoa (and non-organic chocolate) has also been treated heavily with toxic pesticides and fumigation chemicals, and may contain genetically modified (GMO) products.
Cacao is made by cold pressing raw cacao beans ensuring that no nutrients are lost by heat treating. Unlike cocoa which has been roasted and heavily processed, raw cacao maintains its high nutritional profile making it a superfood loaded with flavanoids and magnesium.