top of page

RECIPES

RECIPES

Honoring cacao through culinary rituals.

IN THE CUP

CLASSIC HOT.jpg

Classic Hot Cacao

The everyday ritual.

INGREDIENTS

  • 1 square 174 Cacao

  • 200 ml water or milk

  • Honey to taste

METHOD

  1. Heat the milk gently, do not boil.

  2. Add the cacao and whisk until smooth.

  3. Sweeten and sip slowly.

BANANA CACAO.jpg

Banana Cacao Blend

Breakfast in a glass.

INGREDIENTS

  • 1 square 174 Cacao

  • 1 ripe banana

  • 250 ml milk

  • Pinch of cinnamon, ice

METHOD

  1. Melt the cacao in warm water.

  2. Blend everything until smooth.

  3. Pour over ice.

cacao latte.jpg

Cacao Latte

Slow morning, warm up.

INGREDIENTS

  • 1 square 174 Cacao

  • 60 ml hot water

  • 180 ml steamed milk

  • Honey to taste

METHOD

  1. Melt the cacao in hot water.

  2. Whisk in the steamed milk.

  3. Finish with honey.

Iced Cacao.jpg

Iced Cacao

For the warmer days.

INGREDIENTS

  • 1 square 174 Cacao

  • 60 ml hot water

  • 200 ml cold milk

  • Ice

METHOD

  1. Melt the cacao and stir smooth.

  2. Fill a glass with ice and milk.

  3. Pour the cacao over.

evening stillness.jpg

Evening Stillness

A cup to close the day.

INGREDIENTS

  • 1 square 174 Cacao Stillness

  • 200 ml oat milk

  • A little honey

METHOD

  1. Warm the oat milk gently.

  2. Whisk in the Stillness square.

  3. Sweeten, breathe, unwind.

morning layye.jpg

Longevity Blend

A grounded daily ritual.

INGREDIENTS

  • 1 square 174 Cacao Longevity

  • 250 ml milk

  • 1 date, pitted

  • Pinch of sea salt

METHOD

  1. Warm the milk and melt the cacao.

  2. Blend with date and salt.

  3. Drink warm.

IN THE KITCHEN

5G4A1245-1024x1024.jpg

Cacao Spinach Stuffed Bell Peppers

Quinoa, spinach and cacao, baked in sweet peppers.

INGREDIENTS

  • 4 bell peppers (halved, seeds removed

  • 1 cup quinoa (cooked)​

  • 1 cup spinach (chopped)

  • 1 cup black beans (drained, rinsed)

  • 2 tbsp 174 Cacao

  • 1 tsp cumin

  • 1 tsp paprika

  • Salt and pepper to taste

  • Olive oil for drizzling

METHOD

  1. Preheat oven to 190°C(375°F).

  2. Mix quinoa, spinach, black beans, cacao, cumin, paprika, salt and pepper in a bowl.

  3. Fill the halved peppers with the mix and place in a baking dish.

  4. Drizzle with olive oil and bake about 30 minutes until tender. Serve warm

Vegan-Bean-Chili-Sin-Carne-28-1.jpg.webp

Cacao Chili Sin Carne

A warming, plant-based chili with cacao depth.

INGREDIENTS

  • 1 onion (diced)

  • 2 cloves garlic (minced)

  • 1 bell pepper (diced)

  • 1 can black beans (drained, rinsed)

  • 1 can kidney beans (drained, rinsed)

  • 1 can diced tomatoes (14 oz)

  • 2 tbsp 174 Cacao

  • 1 tbsp chili powder

  • 1 tsp cumin

  • Olive oil for sautéing

  • Salt and pepper to taste

METHOD

  1. Heat olive oil in a pot and sauté onion, garlic and bell pepper until aromatic and tender.

  2. Add both beans, tomatoes, cacao, chili powder, cumin, salt and pepper.

  3. Stir and simmer about 30 minutes to let the flavours meld.

  4. Serve hot with crusty bread or over rice.

Vegan-spaghetti-Bolognese-recipe-7-1440x2160.jpg

Mushroom Bolognese with Cacao

Rich mushroom bolognese, deepened with cacao.

INGREDIENTS

  • 1 large onion (chopped)

  • 2 cloves garlic (minced)

  • 2 cups mushrooms (chopped)

  • 1 carrot (grated)

  • 1 celery stalk (chopped)

  • 1 can crushed tomatoes (14 oz)

  • 2 tbsp 174 Cacao

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • Olive oil for sautéing

  • Cooked pasta, to serve

METHOD

  1. Heat olive oil and sauté onion and garlic until golden and fragrant.

  2. Add mushrooms, carrot and celery, cooking until softened.

  3. Stir in crushed tomatoes, cacao, oregano, salt and pepper.

  4. Simmer about 20 minutes. Serve over pasta.

Image-203.jpg

Cacao Berry Bowl

Mixed berries and cacao, blended cold.

INGREDIENTS

  • 1 cup mixed berries (strawberries, blueberries, raspberries)

  • 1 tbsp 174 Cacao

  • Half a banana

  • 3/4 cup coconut yogurt

  • A splash of vanilla extract

  • Toppings: coconut flakes, sliced almonds, extra berries

METHOD

  1. Blend the berries, cacao, banana, coconut yogurt and vanilla to a mousse-like consistency.

  2. Pour into a bowl.

  3. Top with coconut flakes, almonds and a sprinkle of berries.

Screenshot 2025-07-30 at 12.05.54 PM.png

174 Morning Miracle

Banana, spinach and cacao, the morning smoothie.

INGREDIENTS

  • 1 ripe banana

  • 1 tbsp 174 Cacao

  • 1 cup spinach (fresh or frozen)

  • 1 cup almond milk (or any plant milk)

  • 1 tbsp almond butter

  • A dash of cinnamon

METHOD

  1. Put the banana, cacao and spinach into the blender.

  2. Pour in the almond milk and add the almond butter.

  3. Sprinkle in a dash of cinnamon.

  4. Blend until smooth, pour into a glass and enjoy.

Beetroot-Brownies-3-e1596720110965.jpg

Beetroot Cacao Brownies

Fudgy brownies with beetroot and cacao.

INGREDIENTS

  • 1 2/3 cup wholemeal flour

  • 1 cup coconut sugar

  • 100g 174 Cacao

  • 100g dark chocolate (70%+)

  • 1 tbsp chia seeds

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1 cup (200g) beetroot (boiled, cooled, peeled, grated)

  • 1/4 cup coconut oil

  • 3 tbsp oat or coconut milk

  • A little sea salt (optional)

METHOD

  1. Preheat oven to 180°C (350°F). Line a 20cm square pan with baking paper.

  2. Melt 174 Cacao with the dark chocolate.

  3. Mix the dry ingredients, then add all wet ingredients including the melted cacao and combine.

  4. Pour into the pan and smooth out.

  5. Bake 15 to 20 minutes depending on how fudgy you like them. Cool in the pan to set.

Perfect-Chocolate-Pancakes_1.jpg

Fluffy Cacao Pancakes

Light quinoa and almond pancakes with cacao.

INGREDIENTS

  • Batter: 300ml almond milk

  • 200g quinoa or oat flour

  • 120g ground almonds

  • 1 banana, mashed

  • 3 tsp 174 cacao powder

  • 2 tbsp syrup

  • 2 tbsp ground flaxseed

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 1/2 tsp baking powder

  • Handful of cacao nibs

  • Coconut oil, for frying

  • Sauce: 50ml Sweet Freedom, 50ml melted coconut oil, 20g raw cacao powder, pinch of sea salt

METHOD

  1. Make the sauce: warm the sauce ingredients over low heat until smooth, melt in the cacao, set aside to thicken.

  2. Soak the flaxseed in 6 tbsp water until gloopy.

  3. Blend ground almonds, milk, vanilla, flour, banana, sweetener and salt, then mix in the flax until smooth and thick.

  4. Fry 2 to 3 tbsp dollops in coconut oil over medium heat, flipping once bubbles form, until deep brown.

  5. Stack, drizzle with the raw chocolate sauce and scatter cacao nibs. Enjoy.

bottom of page