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Zint Cacao Raw Organic Powder -- 16 oz


Zint Cacao Raw Organic Powder
  • Our price: $12.69

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Zint Cacao Raw Organic Powder -- 16 oz

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Zint Cacao Raw Organic Powder Description

  • Super Ingredients Made Simple
  • 100% Non-Alkalized Cacao Bean
  • Amazingly Powerful Antioxidant
  • Packed With Resveratrol
  • Promotes Youthful Skin and Hair
  • Supports a Healthy Heart
  • Boosts Mood, Energy and Cognition
  • Vegan
  • Gluten Free
  • Kosher
  • USDA Organic
  • Non GMO Project Verified
  • Free of Wheat, Dairy, Peanut, Tree Nut and Soy
  • BPA Free

The Purest Form Of Chocolate

 

Dark, decadent, romantic. Chocolate is one of nature’s singular pleasures. And while most store-bought chocolate comes with added ingredients that undermine the health benefits, chocolate in the form of pure cacao powder is nothing short of a delicious anti-aging superfood. With 20 times the antioxidant content of blueberries, it’s one of densest antioxidants in the world. It’s also packed with resveratrol, magnesium, iron, manganese and mood-enhancing compounds, offering profound benefits for your happiness, beauty, heart health and overall wellbeing.

 

The Zint Difference:

Our organic cacao powder brings chocolate back to its wholesome essence. Grown in the Andean mountains of Peru with its ideal climate and evenly spread precipitation, our cacao beans are selectively harvested by hand for ripeness. After being fermented and sun-dried, the beans are disinfected and dehusked. The nibs are pressed into a paste to remove the fat and concentrate the nutrients before finally being milled into a pure, richly flavored powder.


Directions

Usage:  With its rich, complex and subtly bitter flavor profile, a little cacao goes a long way. Add a tablespoon of cacao to smoothies and shakes for a chocolate boost, or use it in decadent dessert recipes such as cakes, brownies and truffles. No time for the kitchen? Try sprinkling it over fresh fruit for a super simple, diet friendly treat.

Free Of
BPA, GMO's, Gluten, Wheat, Dairy, Peanut, Tree Nut and Soy.

*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.


Supplement Facts
Serving Size: 1 Tbsp. (5 g)
Servings per Container: About 91
Amount Per Serving% Daily Value
Calories20
Total Fat0.5 g1%
  Saturated Fat0.34 g2%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
  Dietary Fiber2 g6%
  Total Sugars0 g
   Includes Added Sugars0 g0%
Protein1 g3%
Vitamin D0 mcg0%
Calcium10.2 mg0%
Iron0.5 mg2%
Potassium87 mg2%
Magnesium34 mg8%
Other Ingredients: Organic Raw Cacao Seed
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Gluten-Free Dark Chocolate Coffee Muffins

Coffee complements everything. You can pair it with bagels and bacon or cookies and croissants. It even goes well with butternut squash. Yes, that oblong pumpkin with a sweet orange flesh can jive with Joe. Don’t believe it? This dark chocolate coffee muffin recipe shows you how. After a little mixing and a lot of love, your mug will meet its perfect match. Top View Gluten-Free Dark Chocolate Muffins with Chocolate Chips | Vitacost Blog

Gluten-Free Dark Chocolate Coffee Muffins

  • 2 eggs
  • 1/2 cup full-fat milk
  • 1/2 cup cooked butternut squash
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1/2 cup cacao powder
  • 1/4 cup instant coffee
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees F. Place 14 silicone cupcake liners in cupcake pans and set aside. Note: you can also use paper cupcake liners or coat the pan with a non-stick oil spray.
  2. In a mixing bowl, whisk together eggs, milk and butternut squash until smooth.
  3. In a large bowl, combine remaining ingredients through salt.
  4. Add wet ingredients to dry mixture. Stir until well-combined.
  5. Fold in chocolate chips, if using.
  6. Spoon batter into muffin wells, filling about 2/3 full. Top with more chocolate chips (because why not?).
  7. Bake 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool about 10 minutes before serving.
  • Whole cow’s milk was used to make this recipe. However, full-fat milk alternatives would work as well. Consider almond, cashew, coconut or oat milks.
  • You can substitute cooked butternut squash with cooked sweet potatoes, 1/2 cup melted grass-fed butter or 1/2 cup melted coconut oil.
  • Use canned butternut squash for quicker muffin prep.
  • You can substitute tapioca flour with coconut flour or oat flour. If you don’t need a gluten-free recipe, you can use 1/3 cup whole wheat flour.
  • For a sweeter chocolate flavor, chop a dark chocolate bar into small pieces and mix it into the muffin batter

 

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