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Most chocoalte in the industry is roasted or fermented to high degrees under banana leaves. While this does bring out many flavor profiles in the chocolate it can get rid of the healthy benefits that chocolate has to offer. Raw chocolate, called Cacao (Kuh-Kau), is one of the highest antioxidant foods on the planet. Which means it can help fight infections, and Aztecs even used it to fight off fevers. 

Coconut sugar, coconut nectar, and agave nectar.

We get full Cacao beans from Peru or Ecuador and put them through winnower (a de-shelling machine) which crushes them in to little bits called Nibs. After we have made the nibs we get our chococlate grinder ready for making 65 lb of chocolate. This requires some extra cacao butter ( the fatty oil of the cacao plant), 35 lbs of nibs some coconut sugar, vanilla bean powder, sunflower lecithin and Himalayan pink salt. We let this grind for 4-5 days to ensure maximum smoothness and then we pour and use to dip our chocolate flavors in.