Standard cocoa powder is the result of extracting the solids from the cacao bean. This involves a significant number of steps which can include drying and roasting the beans, before removing the cocoa butter under heat.
This raw cacao powder is a more straightforward, natural product. It is produced by grinding the raw cacao bean, then separating the solids from the oils (cacao butter) before grinding the solids again into a powder. The whole process is performed at a low temperature (below 42 degrees Celsius), thus keeping the cacao powder raw.
The cacao is not modified or processed in anyway (i.e. it is not roasted and not alkalised).
The result is a product with more of the goodness of the bean. Cacao contains natural antioxidants and essential fatty acids. It has the same great taste as cocoa and is used in exactly the same way.
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