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Vitacost Certified Organic Cocoa Powder - Non-GMO -- 8 oz (226g)

Vitacost Certified Organic Cocoa Powder - Non-GMO
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Vitacost Certified Organic Cocoa Powder - Non-GMO -- 8 oz (226g)

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Vitacost Certified Organic Cocoa Powder - Non-GMO Description

Cocoa in a scoopable powder – instantly add intense chocolatey flavor and nutrition to smoothies, desserts and more.

  • Certified organic and non-GMO
  • Rich, chocolaty taste in a smooth-mixing powder
  • Stir into smoothies or make hot cocoa – also great for baking
  • Unsweetened – no added sugar
  • No artificial flavors or preservatives

Vitacost® Certified Organic Cocoa Powder

This Cocoa Powder is ideal for baking, blending into smoothies or sprinkling on your desserts for a finishing touch.



Why choose Vitacost® Organic Cocoa Powder?

  • Mixes up smoothly for luxurious, velvety texture
  • Intense, chocolate flavor
  • Organic & non-GMO
  • 45 servings
  • Great value!


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 110) Current Good Manufacturing Practices (cGMP).


Ideal for baking, blending into smoothies or sprinkling on your desserts for a finishing touch.


For Hot Cocoa: Stir one tablespoon of cocoa powder into a glass of warm milk and add your preferred sweetener.


Keep dry and at room temperature (59°-75°F [15°-24°C]).

Free Of
Gluten, GMOs, animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (5 g)
Servings per Container: About 45
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber2 g6%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein1 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron2.1 mg10%
Potassium80 mg2%
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Other Ingredients: Organic cocoa powder.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Homemade Marshmallows, Three Ways

Whip up these marshmallows in the morning and enjoy them in hot cocoa after a day’s activities. This tasty recipe is free from gunky corn syrup and cornstarch and is naturally gluten-free and dairy free. Enjoy classic vanilla flavor or switch it up with strawberry and chocolate variations. They even toast up perfectly for s’mores! Homemade Marshmallows on Plate

Homemade Marshmallows, Three Ways

  • 2-½ Tbsp. unflavored gelatin powder
  • 1 cup water (divided)
  • 1-½ cups cane sugar (or 1-¼ cups maple syrup)
  • ½ tsp. kosher salt
  • ? cup Bob’s Red Mill Tapioca Starch (or Bob’s Red Mill Arrowroot Starch)

For classic vanilla

  • 2 tsp. vanilla bean paste (or vanilla extract)

For chocolate

  • ? cup sifted cocoa powder

For strawberry

  • 1 tsp. vanilla extract (or vanilla bean paste)
  • ? cup ground freeze-dried strawberries
  1. Line 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch.
  2. In bowl of stand mixer fitted with whisk attachment, add ½ cup water and sprinkle in gelatin. Allow gelatin to bloom while you prepare sugar mixture.
  3. If using cane sugar: In large saucepan over medium, heat sugar, water and salt gently until sugar completely dissolves and there are no detectable sugar granules. Once fully dissolved into syrup, increase heat. (Note: Make sure not to skip this step if using sugar or mixture can crystalize and cause finished marshmallows to be grainy.)
  4. Use candy thermometer or instant-read thermometer to check temperature of mixture; when it reaches 240 degrees F, remove from heat.
  5. If using maple syrup: In large saucepan over medium heat, combine remaining ½ cup water, maple syrup and salt. Stir together gently, bring to boil then reduce heat slightly until sugar reaches 240 degrees F.
  6. Turn mixer on low speed and slowly and carefully stream hot sugar mixture down side of bowl containing gelatin mix until incorporated. (Note: If making chocolate marshmallows, sprinkle sifted cocoa powder into bloomed gelatin before adding hot sugar mixture.)
  7. Increase mixer speed to high and whip for 5-6 minutes. (Note: During last minute, add in classic vanilla or strawberry flavorings.)
  8. When marshmallow mixture is light and fluffy, greatly increased in volume and flows slowly like lava into itself, stop mixing and quickly transfer mixture into prepared pan and smooth out surface with offset spatula or wet fingertips.
  9. Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
  10. Turn pan over and gently release marshmallow onto cutting. With starch-dusted knife, slice into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in airtight container.

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