Fresh cacao has so many creative possibilities. You can eat the fruit around the seed and then roast or dehydrate the seeds to make cacao nibs, cacao powder, chocolate, hot cocoa, and more!
For a decadent hot chocolate: Roast fresh cacao beans at a low temperature until completely dry, then blend with date sugar or maple syrup and warm plant milk of choice. This is optional but if you want to make it extra unique, add a few rose petals in the blender if you have them.
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What’s in Season:
Tamarillo (tree tomato)
Turmeric (fresh)
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