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We only serve the highest quality, ceremonial grade Criollo Guatemalan cacao made from exceptional quality cacao beans that have been milled very finely and roasted by hand. It is not processed in any other way. We ensure this quality by using a wild variety that is sustainably grown and hand-prepared by indigenous Mayan people in the Lake Atitlan region of Guatemala. This is the variety and preparation method used by the ancient Mayans to ensure full potency. Our cacao is grown and processed without any chemicals. The men and women who prepare the cacao receive fair pay for their work. We have a direct relationship to our cacao source. In March 2020 we personally met not only the cacao trees but the indigenous Mayan people responsible for preparing this incredible plant medicine for you.
About Keith’s Cacao
“Cacao isn’t taking you on a “trip” you must be willing to go by your own choice. The heart centered anchor that 100% Pure Ceremonial Grade Cacao is, makes it much more likely that wherever one is going, it is with more love and less fear.”
~ Keith Wilson
Providing the world with a connection to cacao plant medicine is Keith Wilson’s passion. With no additions, no chemicals, and no loss of quality, the 100% pure, Ceremonial Grade Cacao is here to open your heart, focus your mind, and energize your spirit to Bring on Your Magic!
With guidance from the Cacao Spirit, Keith’s intentional search for Criollo (“native”) cacao in the long-revered mountain rainforests of Guatemala’s Pacific Coast ensures your cacao beans consistently contain the perfect energy and flavor in every batch of Ceremonial Grade Cacao.
This region of Central America was revered by the ancients because it produced the finest ceremonial cacao. It takes significant time and Keith’s precise intention to find beans with both the right energy and flavor. It’s worth the effort, as our product has batch-to-batch consistency others cannot match.
Our Ceremonial Cacao Recipe
.5-1 oz. for daily use
Dashes of a variety of spices such as cardamom, cinnamon, ginger or I enjoy pumpkin pie spice.
A small pinch of cayenne pepper (optional)
1 tsp. of maple syrup, honey or sweetener of your choice. Our favorite is one soaked date per serving.(optional)
Warm 6 oz. of water to hot but not boiling.
Add all into blender and blend until smooth.
CACAO BLISS BALLS
recipe provided by Nicole Gnutzman
INGREDIENTS
• 4oz (114g) chopped, pitted and soaked dates (if you have issues with dates, try dried cherries)
• 4oz (114g) chopped cacao
• 2 oz (59 ml) of coconut milk or your favorite nut milk
• Desiccated coconut to mix in and/or coat
INSTRUCTIONS
1. Chop and soak the dates (or cherries) in just enough warm water to cover them for at least a couple of hours or leave overnight.
2. Once they are softened, drain off the water and add the dates to a blender or food processor to make into a paste. A hand blender or fork works in a pinch.
3. Warm up the coconut milk in a pan just enough so it melts the chopped cacao and whisk until it is smooth.
4. Add the dates to the melted cacao and mix. Add a handful of coconut if you wish.
5. Use a tablespoon or melon spoon to scoop out a ball of the mixture, level it off with a knife and roll into a ball.
6. Roll the ball in coconut and set on a plate.
7. Freeze and thaw as needed unless you are sharing all of them at once. Pure cacao is very alive and will mold quickly in the fridge.
8. Savor one before a creative or spiritual practice and notice how cacao connects you to Self and Source. Special thanks to Nicole Gnutzman for sharing recipe.
• Variations: add in chopped pecans, cardamom, cinnamon, adaptagenic powders such as ashwaghanda, tumeric, powdered mushrooms.