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Cacao Butter

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Despite the “butter” in the name, cacao butter has nothing to do with the dairy ingredient. Cacao butter is the fattiest part of the cacao bean - the seeds of the fruit (pods) of the Theobroma cacao tree - that is separated and removed from the bean.  If separated using low heat, its nutritional content is preserved and the resulting butter is referred to as “raw cacao butter”, and if processed using higher heat, it’s referred to as “cocoa butter”.

Cacao butter is not a micronutrient-rich food, but it does contain a respectable amount of two fat-soluble vitamins: vitamin E, an antioxidant that protects cells from oxidative damage, and vitamin K1, known as the “blood clotting” vitamin, which is also involved in bone health.

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