Antioxidants . . .

Cacao contain 10 grams of antioxidants per 100 grams of beans. This is a 10% antioxidant concentration level! The antioxidants in cacao are very stable and easily metabolized by the body.

RAW chocolate is never processed at temperatures above 42 degrees to ensure the highest retention of antioxidants. 

Cacao is an incredibly rich source of magnesium and other essential minerals like calcium, zinc, iron, copper, sulfur and potassium. 

RAW chocolate contains normally no additives and no refined sugar. RAW chocolate is commonly sweetened by nectar of the Agave plant. The glycemic value* of agave is considerably lower than other sugars.

* The glycemic index is a way of measuring the impact of foods on the blood sugar level. Glucose is given a rating of 100, and all other foods are measured relative to that. Foods above 100 are foods whose carbohydrates digest very quickly and are likely to raise the blood sugar immediately, while those with an index lower than 100 have less impact on the blood sugar. 

  . . . purity and goodness!