Recipes
Ceremonial Cacao Recipes
A collection of our favorite cacao recipes and healthy desserts to bring some extra love into your kitchen.
A Quick Note
Never Use Boiling Water
Cacao is heat-sensitive: a full boil breaks down its natural flavanols. Keep the water just below boiling for the best cup.
The Traditional Way
Ceremonial Cacao Recipe
This is the most traditional way to make ceremonial cacao, and how it is traditionally served in ceremonies here in Guatemala.
What you will need: a favorite mug, 200 ml of water for each cup, and your ceremonial cacao, finely chopped so it melts with ease.
- 42 g of ceremonial cacao per cup
- A pinch of chili (yes, you read that right)
- A pinch of salt
- Cardamom
Method: Gently warm 200 ml of water per cup, then slowly sprinkle in your chopped cacao. Stir with presence and patience, keeping the water just below a boil so the cacao can open softly into the liquid.
Tip: Traditionally this is whisked by hand rather than blended, but use whatever tool feels right to you.
Optional: For an extra touch of sweetness, add a little raw honey or panela and stir until it dissolves.
That's it, simple, comforting, and deeply nourishing. Take a breath, give thanks, and enjoy each sip.
More Cacao Recipe Inspiration
If you're looking to spice it up a little.
Here are some ideas that you may like.
Ayurvedic Cacao
Ingredients
- 35 g cacao
- 200 ml almond milk
- 1 tsp ghee
- A pinch each of clove, cardamom, ginger, and anise
Method
Blend it all together in a high-speed blender until warm, glossy, and smooth.
Carnivore Cacao
Ingredients
- 35 g cacao
- 150 ml bone broth
- 100 ml raw milk
- 1 raw egg
- 1 tsp butter
- A pinch of sea salt
Method
Blend it all together until smooth and frothy, the blender emulsifies the egg and butter beautifully.
Iron Maxxing Elixir
Ingredients
- 35 g cacao
- 200 ml homemade pumpkin seed milk
- 1 tbsp black tahini
- 2 soaked dates (or 1 tsp date syrup)
Method
Blend it all together until smooth and creamy, the dates will fully dissolve.
Fire Cacao
Ingredients
- 35 g cacao (or less, adapt to your body and mood)
- 200 ml hot water
- 1 tsp maple syrup
- A pinch of cayenne
- Grated orange zest
Method
Blend it all together until smooth, the citrus and cayenne wake everything up.
Heart Elixir for Self Love
Ingredients
- 42 g cacao (ceremonial dose, or less)
- 220 ml hot water
- 1 tsp food-grade rose petals or rose water
- 1 tsp agave or honey
Method
Steep dried petals in the hot water for a minute first if using, then blend it all together until smooth and rosy.
Daily Microdose
Ingredients
- 10–15 g cacao (gentle daily microdose)
- 120 ml hot water or plant milk
- A pinch of salt
- A pinch of cinnamon
Method
Blend it all together until smooth, keep the drink light and simple, perfect for your daily morning or afternoon ritual.
A Featured Treat
Laura's Superfood Snickers
Raw bars with a soft date-and-peanut-butter base, topped with melted ceremonial cacao, easy, delicious, freezable, and definitely a crowd favorite.
Base
- 1 cup (about 250 g) soft Medjool dates, pitted
- 1/3 cup (85 g) natural peanut butter
- 1 tsp real vanilla extract
- 1/4 tsp sea salt
- 2/3 cup (70 g) oat flour or almond flour
If your dates are firm, soak them in warm water for 10 minutes and drain well. Blend the dates and peanut butter into a sticky paste, then work in the vanilla, salt, and oat or almond flour until it forms a firm dough. Press into a lined dish about 1.5 cm thick and freeze for 20 minutes, then slice into bars.
Cacao Coating
- 100 g Ceremonial Cacao, finely chopped or grated
- 2 tbsp coconut oil or ghee
- 2 tbsp raw honey
- Flaky sea salt, to finish
Melt the cacao gently with the coconut oil or ghee over low heat until smooth, then stir in the raw honey. Spoon over each chilled bar, sprinkle generously with sea salt, and freeze for 10 minutes to set.