Includes 10 Original Cacao Recipes

A Guide to

cAcAo powder

®

If you’re a chocolate lover like us at Lucy Bee, you’ll see why we have been so excited about bringing out our own cacao powder! We’re such fans that we all drink it in the office on a daily basis!

We’ve looked to the Dominican Republic to source Lucy Bee Cacao Powder and are proud to be supplying a raw, organic, Fair Trade cacao powder.

Ours is a natural cacao, as opposed to a processed dutch-style one, retaining the maximum value of antioxidants and gives you a richer, fuller, more traditional taste.

Lucy x

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It’s really important to us at Lucy Bee to support our producer communities and farmers and that is why our cacao powder is Fair Trade certified. The producers of our cacao, Daniel and Gabriela, work with a team of young, single mothers who, “come

from households with no particularly advanced education and could not read and write very well”.

The opportunity to work with these hardworking mothers has enabled our producers to focus their Fair Trade funds towards education projects for the children of the single mothers. Daniel and Gabriela ultimately hope to create an education centre to give the children a huge advantage in life by teaching them English and furthering their employment prospects.

“Thanks to the Fair Trade status of our cacao powder, you’ll be helping to develop a Copay

Fund, which helps to pay for essential medical visits and procedures.”

FAir trAde Story

®

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Cacao beans are grown on trees, most commonly in the Americas.

It has a richer, fuller flavour in comparison to cocoa powders.

Incan warriors used to consider it the ‘drink of gods’.

The Criollo and Forastero beans are highly sought after by the world’s best chocolate makers.

It is a wonderful chocolate substitute for people who are lactose or dairy intolerant.

Nutritional information No gluten or dairy

No cholesterol

No preservatives

No GMOs or additives

FActS About cAcAo powder

How is cacao powder made?Lucy Bee Cacao Powder is made from a special blend of Criollo and Forastero beans that are grown in the cacao belt, a mountainous region, in the central part of the Dominican Republic.

Once the beans have been harvested, they are fermented in red cedar boxes, dried on wood, and roasted at a temperature of no higher than 45°C / 113°F to retain its status as raw. Finally, it is milled to a fine powder.

Health benefits of cacaoChocolate lovers will be happy to hear of the abundance of nutrients in our raw cacao powder. In its raw form cacao is a rich source of Magnesium and contains more than 300 nutritional compounds, making it one of the best sources of antioxidants on the planet.

Incredibly, raw cacao contains nearly four times the antioxidant content of your standard dark chocolate and an amazing 20 times more than blueberries.

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10 cAcAo powder recipeS

Lucy bee Hot cHocoLAte

Ingredients• 1tbsp.LucyBeeCacaoPowder• 250mlmilkofyourchoice• 1tsp.LucyBeeCinnamonPowder

to sweeten, optional

MethodPlaceallingredientsintoaheavybasedsaucepan and warm gently on a medium heat, until the milk is heated through, stirring occasionally.

Whiz together in a blender.

Serves 1

No.1

Now on to everyone’s favourite part… recipes! One of the reasons why we love cacao so much is because it can be used in so many dishes – sweet and savoury. We’ve got everything from a delicious hot chocolate, to a chocolate orange torte and a chocolate chilli con carne. So, come and take a look at our favourite ways to use Lucy Bee Cacao Powder.

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rAw rASpberry And cAcAo brownie

IngredientsFor the base• 120gnutsofchoice(weloveamixofpecans,

hazelnuts or almonds)• 140gdates,pittedandchopped• 5tbsp.LucyBeeCacaoPowder• 3tbsp.desiccatedcoconut• 2tbsp.honey• 2tbsp.LucyBeeCoconutOil,melted• 1tbsp.LucyBeeLucumaPowder• 1tsp.vanillaextract• PinchLucyBeeHimalayanSalt

For the raspberry filling:•120gcashews,soakedfortwohours•4-5tbsp.honey(totaste)•100gfreshraspberries•Juicehalflemon•1tsp.vanillaextract•PinchLucyBeeHimalayanSalt•6tbsp.LucyBeeCoconutOil,melted

No.2

MethodLine a loaf tin with baking paper. For the brownie, process thenutsinahigh-poweredblenderuntiltheyformcrumbs. Add the remaining ingredients and blend once more until everything comes together and turns a gooey, chocolatecolour.Pressintothetin,thenplaceinthefreezer to chill while you make the filling.

Blendeachoftheraspberryfillingingredients(apartfromtheLucyBeeCoconutOil)untilsmooth.Pourinthecoconut oil, then blend once more until combined.

Pourtheraspberrymixtureoverthebrownie,thenplaceback in the freezer to set overnight.

Oncereadytoserve,leavetocometoroomtemperaturefor20orsominutes,thencutintoslicesandservedrizzled with raw cacao sauce.

Serves 8

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cHocoLAte pAncAke witH oAtS And bAnAnA

Ingredients• 1egg,beaten• 30goats(glutenfree)• 1banana,mashed• 1tsp.LucyBeeCacaoPowder• 1tsp.LucyBeeCoconutOil

Topping:StrawberriesPomegranateseeds

Blueberries

MethodAddtheegg,oats,bananaandLucyBeeCacaoPowdertoamixingbowlandmixtogether.

MelttheLucyBeeCoconutOilinasmallfryingpanandaddthemixture-youcanmakeonelargerpancakeorseveral smaller ones, if you prefer. I like a few small ones!

Cook on one side, then flip over to cook the other side.

Add your topping, as required.

Serves 1

No.3

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rAw cHocoLAte And orAnGe torte

IngredientsFor the base• 150ggroundalmonds• Largehandfuldates,pittedandchopped• 4tbsp.LucyBeeCacaoPowder• 4tbsp.desiccatedcoconut• 2tbsp.LucyBeeCoconutOil,melted• 1tbsp.LucyBeeLucumaPowder• 1tsp.vanillaextract• 1tsp.finelygratedorangezest• PinchLucyBeeHimalayanSalt

For the tart:•400gcashews,soakedfortwohours(orovernight)•250mlmeltedLucyBeeCoconutOil•150g–180ghoney(totaste)•45gLucyBeeCacaoPowder•Juice4-5oranges(ormoreorless,totaste)•Zestoneorange

•PinchLucyBeeHimalayanSalt

MethodStartbygreasingaspringformcaketin.Inahigh-poweredblender, blitz the ingredients together for the base until theystarttoclumporsticktogether.Pressthecrustdowninto the prepared tin, then place in the freezer to firm up while you make the filling.

Placealltheingredientsforthetart,intoahigh-poweredblenderandprocessuntilsmooth.Stoptotasteandaddmore sweetener or orange juice, or even Lucy Bee Cacao Powder,ifdesired.Pouroverthetartcrust,thenpopbackin the freezer overnight.

Oncereadytoserve,removefromthefreezerandbringtoroomtemperatureforaround20minutesbeforecuttingintoslices.Servedrizzledinrawchocolatesauceandgrated orange zest.

No.4

Serves 6–8

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cruncHy cHiA And SeSAme bAr

IngredientsFor the base• 150gLindt85%darkchocolateoranyothergood

quality dark chocolate• 50gLucyBeeCoconutOil• 100gquinoa• 100gchiaseeds• 100gsesameseeds• 100gpistachioscrushed(IusedmyNutriBullet)• 1tbsp.LucyBeeCacaoPowder

• PinchofLucyBeeHimalayanSalt

MethodIn a heat resistant bowl melt the chocolate and Lucy Bee CoconutOil.

Placealargeheavybasedfryingpanoveramediumheat, when hot add the quinoa and keep stirring and shakingthepan-thequinoawillstarttopoplikepopcornafterabout1to2minutesandturngolden.Removefromtheheatandplaceinalargemixingbowl.

Nowaddthechiaseedstothepanandrepeatasabove,the chia seeds will not pop and only need to be dry roastedfor1minute,beingcarefulnottoburn.Addtothequinoainthemixingbowl.

Nowaddthesesameseedsrepeatasabove,thesesameseedswillturngolden,dryroastforabout2minutes,stirring and shaking the pan, now add the sesame seeds to the quinoa and chia seeds.

StirtheLucyBeeCacaoPowderintothechocolatemixtureandthenaddtheroastedseeds,pistachiosandLucyBeeHimalayanSalt.Mixtogetherthoroughly.

Placeinalinedbakingtray,andplaceinthefridgefor 2hoursbeforeeating.Keepinasealedcontainerin the fridge.

No.5

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Serves 4

No.6

peruviAn power bALLS

Ingredients• 125gLucyBeeMacaPowder• 125gLucyBeeCacaoPowder• PinchofLucyBeeHimalayanSalt• 1tsp.LucyBeeCinnamonPowder• Pinchofchilliflakes• 125gLucyBeeCoconutOil• 2-4tbsp.honey

MethodPlacealltheingredientsinafoodprocessorandblitzuntilcrumbly.Useyourhandstorollthemixtureintoballsorpushitintoeasypopoutorsiliconeicecubetrays(myfavouriteway).Placeinthefreezerfor30minutes.

If using ice cube tray pop out and place in a lidded container, store in the fridge.

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Makes60

No.7orAnGe And beetroot brownieS

Ingredients• 200g70%dairyfreedarkchocolateOR75gLucyBeeCacaoPowder

• 75gdriedapricots• 75gmedjooldates• 100gLucyBeeCoconutOil,melted• 150gcookedsweetpotato• 300gcookedbeetroot• Zestfrom3largeoranges• 100ggroundalmonds

• 100gglutenfreeselfraisingflour

MethodPreheattheovento180°C,350°F,gasmark4.

Linea24×33cmtin.

To cook the sweet potatoes, I like to bake them in their skins then leave them to cool and the skin easily peels awayinyourhands(Ievenfreezethemlikethisandaddtosoups or use in this recipe).

To cook the beetroot, wash off any dirt, place in a saucepan withalidandcoverhalf-wayupthepanwithwater.Bringto the boil then turn down so water is simmering. Cover andcookforaboutanhour-itdependsonhowbigthebeetroots are. Alternatively peel the beetroots and cut into cubes,thenmixwithmeltedLucyBeeCoconutOilandroastintheovenforabout40minutes.

Meltthechocolateinamixingdish.

InafoodprocessoraddthemeltedLucyBeeCoconutOil,apricots, dates, chopped beetroots, cooked sweet potato, orangezestandblitzuntilapureemixture.

Add the ground almonds, flour and puree to the melted chocolatemixture.

Placethemixtureinthetin,spreadevenlyandplaceintheovenfor20-25minutes-checkbystickingaknifeinthemiddle of the brownie it should come out clean.

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Serves

10–12

cHocoLAte cHiLLi con cArne witH cAcAo

Ingredients• 100gcelery• 200gcarrots• 200gonions• 3clovesgarlic• 1tbsp.LucyBeeCoconutOil• 500gAberdeenAngusbeefmince• 1tsp.hotormediumpaprika• 1tsp.groundcumin• LucyBeeHimalayanSaltandgroundblackpepper• 2tbsp.tomatopuree• 1tinchoppedtomatoes1tinorganicblackbeansdrainedandrinsed• 1tbsp.LucyBeeCacaoPowder(oryoucould use40gdarkchocolate).Byaddingthecacao tothischilliitbecomeslovelyandrich-almost like you have added some wonderful stock.

MethodPreheattheovento140°C,275°F,gasmark1.

Finely chop all the vegetables.

In a heavy based saucepan over a medium heat, sauté the vegetables,withthelidon,forabout10minutesuntilsoft.

Add the mince and cook until brown.

Stirinpaprika,cumin,tomatopuree,LucyBeeHimalayanSaltandpepper.

Addthetomatoes,blackbeansandLucyBeeCacaoPowder(orchocolate).

Whenthemixtureisgentlybubblingputthelidonandplaceintheovenfor2to3hours.

Servewithbrownrice,avocadoandGreekyoghurt.

No.8

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Serves

4–6

mAcA And cAcAo biteS

Ingredients• 1tbsp.LucyBeeMacaPowder• 2tbsp.LucyBeeCacaoPowder,plusextrafordusting• 30gLucyBeeCoconutOil• 50ggroundalmonds• 150gpeanutbutter• 50gdates• 40gflaxseed

MethodPlacealltheingredientsinafoodprocessorandblitzuntilthoroughlymixed.

RollintobitesizedballsthenrolltheseinextraLucyBeeCacaoPowder.

Chill in the freezer on greaseproof paper. Eat straight from the freezer.

No.9

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Makes

45

Frozen bAnAnA deLiGHtS

Ingredients• 2bananas• 3tbsp.LucyBeeCoconutOil,melted• 1tbsp.LucyBeeCacaoPowder

For the topping:• 1tsp.flakedalmonds• 1tsp.gojiberries

• 1tsp.desiccatedcoconutorraisins

MethodFreezethebananasfor1hour.

MixtogethertheLucyBeeCoconutOilandLucyBeeCacaoPowder.

Halfthebananasandrolleachoneinthechocolatesauce then the topping of your choice.

No.10

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Serves 4

About Lucy Bee LimitedWe, at Lucy Bee, really care about the food we eat and firmly believe we have a social responsibility to make sure every hand involved in the production process of our products, is treated fairly.

This is why it’s so important to us to be Fair Trade. It’s second nature to us to insist on organic farming methods, have recyclable packaging, and maintain ethical and sustainable processes to bring our products into your homes.

Our team aren’t medically trained but are merely enthusiastic supporters of eating as close to nature as possible. The main way we approach a healthy lifestyle is with products that are free from additives, coupled with a balance of daily exercise.

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