How to prepare Ceremonial Cacao

CEREMONIAL CACAO - ancient heart-opening plant medicine. 

As you all know I absolutely love ceremonial grade cacao, it's not just the health benefits, but the whole ceremonial intention setting, prayer and gratitude exercise. 

I drink it most days as part of my morning routine, and I feel the comforting benefits somewhat straight away. 

Cacao is rich in anti-oxidants and minerals, it’s a natural anti-depressant and aphrodisiac. Cacao increases concentration and alertness, also enhances the effectiveness of other minerals and nutrients in the body for a healthier life.

I am often asked; what’s the difference between ceremonial cacao and raw cacao? Raw Cacao is highly processed removing the bean’s natural fat. This means that many living enzymes and healthy fat has been destroyed. Ceremonial Grade Cacao is completely pure. Nothing is added and nothing is removed.


I import cacao directly from an Ashaninka Tribe of farmers in Peru, a Tribe that specialises in cultivating their products with highest organic standards involving tradition, culture and quality.


There are three ways I prepare this beautiful plant medicine;

1. The quick morning way (see the video below) using hot water and a blender (keeping the temperature low). For daily use I would use roughly 20g.
2. My personal morning ceremony I add all ingredients to a saucepan or glass bowl in saucepan, simmer slightly. Really enjoy the process and time spent in creating this heart felt medicine, set your intention and don't forget to take time to breath. I would use roughly 30g. I also slice into the cacao to break it down further. (see below).
3. For ceremony, allowing the cacao and other ingredients time to infuse and merge, preparing over 24 hours. I would use  40-50g per person.


Quick Morning Cacao
  • I use roughly one tablespoon (20grams) of ceremonial grade cacao and add it to a blender.
  • I add maple syrup, cayenne pepper, chillies cinnamon and sea salt (organic where possible).
  • I add hot water, a tablespoon of coconut oil and a little oat milk, (optional).
  • Blend together

 My Personal Morning Cacao


  • I use roughly one tablespoon (30grams) of sliced ceremonial grade cacao with a little water and add it to a glass bowl in a pan of boiling water.
  • I add maple syrup, cayenne pepper, chillies, cinnamon and sea salt (organic where possible).
  • I add a tablespoon of coconut oil and a little oat milk, or water.
  • Never let the cacao boil. 

 For Ceremony

  • I prepare the cacao over 24 hours.
  • Taking into consideration the amount of people I am preparing for, I use roughly 50gr of cacao per person.
  • I add all the ingredients together on a very low heat or in a glass bowl in a saucepan.
  • I add maple syrup, cayenne pepper, chillies cinnamon and sea salt (organic where possible).
  • I add a tablespoon of coconut oil and a little oat milk, or water.
  • Never let the cacao boil. 
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