TRIBAL MOON CACAO

CACAO RECIPES

Connect to Source - Source to Connect

102667967_680996656071727_15546838855415
103316500_3109712992384313_5596013630248
103257322_934608417054968_45401502569617
103370350_351676845797181_33127024937060

HOW TO USE

Whether you are using Tribal Moon Cacaoto go deep in ritual or ceremony, or simply using as an alternative to chocolate, cocoa powder or coffee to create an unbelievably tasty and energising smoothie, desserts, brownies, cakes, spreads etc, or simply to try something new, it is all welcome here. 

The rules are... there are no rules and we invite you to get as creative and playful as possible. 

Tribal Moon Cacao is incredible for super healthy & delicious raw and vegan treats and is easily modified into a powder-like form by blitzing it in your nutribullet or shaving with a knife to sprinkle over your morning muesli or throw a big chunk into your morning smoothie for an uplifting energy boost.  Some even like to keep the vibe going with healthy chocolate energy-boosting bliss balls, brownies or vegan snacks throughout the day/night, and some like to combine with their evening meditation or ritual with a Tribal Moon Cacao hot chocolate or ceremonial brew. This is a great way to relax, and a powerful assistant with opening the heart, dropping into presence and gratitude for the now. 

Play with it, see what works best for you. 

 

Once you have fine-tuned your recipes and creations with Tribal Moon Cacao, you will never go back to anything less %100 guaranteed, just the smell when you open the bag is like nothing you have ever experienced.  

 

FOR CEREMONY - Invite yourself to spend time dropping into ceremony, giving gratitude to this ancient plant medicine, setting intentions and opening your heart to the possibility of releasing what no longer serves, manifesting magic for your future, or tuning in with your beloved.  Let the Cacao fill your heart with love and feel the gratitude of your life force energy.

 

SMOOTHIE RECIPES

Be warned... these smoothie recipes are ridiculously delicious and very healthy. Each recipe will be "debatabley" enough for 2 people, however once you have tried you may not be willing to share in the moment... but please remember, one thing we know for sure is the Tribal Moon Cacao is always DEFINITELY way more fun with friends and family, so please be sure to share the love...

 

Epic Easy Chocolate Smoothie

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 300ml Chilled Almond or Coconut Milk, or blend the 2

3.) Honey or Date Syrup to sweeten to taste

4.) A little water if needed to thin out the mix

DIRECTIONS:  Put in Blender or Nutri-bullet, blend for 10 seconds, shave

Tribal Moon Cacao over the top for a little extra crunch and a couple mint leaves.

Share in the magic. 

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Banana Choc Smoothie

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 250ml Chilled Almond or Coconut Milk, or blend the 2

3.) 2 to 3 Bananas

4.) A little water if needed to thin out the mix

DIRECTIONS:  Put in Blender or Nutri-bullet, blend for 20 seconds, shave

Tribal Moon Cacao over the top for a little extra crunch and a couple mint leaves.

Share in the magic. 

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Strawberry Choc Smoothie

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 250ml Chilled Almond or Coconut Milk, or blend the 2

3.) A big handful of Strawberries

4.)Honey or Date Syrup to sweeten to taste

5.) A little water if needed to thin out the mix

DIRECTIONS:  Put in Blender or Nutri-bullet, blend for 20 seconds, shave

Tribal Moon Cacao over the top for a little extra crunch and a couple mint leaves.

Share in the magic. 

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Mint Cacao Smoothie

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 250ml Chilled Almond or Coconut Milk, or blend the 2

3.) 2 Bananas

4.)Honey or Date Syrup to sweeten to taste

5.)Handful of Fresh Mint

6.) A little water if needed to thin out the mix

DIRECTIONS:  Put in Blender or Nutri-bullet, blend for 20 seconds, shave

Tribal Moon Cacao over the top for a little extra crunch and a couple mint leaves.

Share in the magic. 

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

 

DELICIOUS HOT CHOCOLATE's

A great alternative to Coffee,  a morning hot chocolate with Tribal Moon Cacao is a great way to put some extra pep in your step and make the most of your day. bringing a little morning ritual of gratitude and joy for the abundance that may just land in your lap today. And in the evening, we love to use these recipes before a meditation to bring that extra bit of focus and intention into your field.  

Orange & Tahini Hot Chocolate

1.)20g Tribal Moon Cacao

2.)1/3 Teaspoon of Tahini

3.)1/3 Teaspoon of Coconut Oil

4.)Pinch of Cinnamon

5.)Honey to taste

6.)Orange peel to taste

DIRECTIONS: Add nearly boiling water, smile, mix, smell and give gratitude. 

 

DESSERTS

A little healthy snack through out the day? Or an after lunch or dinner dessert to share that will have all your friends talking for weeks. Some amazing recipes below that will bring a delicious experience to your palate. 

Raw Caramel Slice with Cacao Topping

BASE

1.)1 cup dates

2.)1/2 cup almonds

3.)1 tablespoon of coconut oil

DIRECTIONS: Blitz all ingredients in a food processor until it starts to bind/ resembles a crumbly texture. Pour mixture into a slice tin (highly recommend lining with greaseproof paper) and place in the fridge

CARAMEL

1.)1/2 cup of maple syrup (can be subbed for agave or even honey, although honey will make it A LOT sweeter)

2.)1 tablespoon unhulled tahini

3.)1/2 cup coconut oil 1 cup dates 1 cup of cashews * (soak for a minimum of 1 hour prior, ideally overnight if possible)

4.)1/3 cup of water. 

 

Blitz in food processor until smooth. Pour over the base of the slice and put back into the refrigerator. Make sure the caramel is set before putting on final layer.

 

CACAO TOPPING

1.)1/4 cup coconut oil

2.)1/4 cup maple syrup (can be subbed)

3.)50g Tribal Moon Cacao add all ingredients to a small saucepan, cook over low heat SLOWLY, and stirring constantly.

 

Do not let mixture boil or overcook (the mixture can very easily burn) once smooth, pour over the caramel layer and refrigerate until solid enough to slice (at least an hour) Enjoy!


Feel free to tag my cooking page and my personal

Recipe by @themessycookaus on Instagram

Super Simple Cacao Peanut Butter Balls

Make around 10 depending on how big you roll them :)
1.)Tennis ball-sized chunk of @tribalmoon.... cacao
2.)A few heaped tables spoons of natural peanut butter (I tagged @goodiesandgrains) because they're  local where I get my natural PB from
3.)1 cup of natural almonds
4.)6-10 pitted dated, depending on how sweet you want them.

DIRECTIONS: Blitz in a food processor until the mixture starts to combine, if the mixture is too dry, add some honey or agave to help bind. Roll into bite-size balls, and store in an airtight container in the fridge. Enjoy

Tweak/ edit that how you like! I’m going to do a smoothie and some berry balls this weekend. My page is all about easy, nutritious and quick recipes for people who love the convenience of quick health food. Working on the 80/20 rule, 80% of my page is health food and 20% soul food (sometimes naughty stuff!)

Feel free to tag my cooking page and my personal

Recipe by @themessycookaus on Insta

Super Simple Raw Choc Banana Icecream

 

1.) 3 frozen bananas

2.) Splash of almond milk or Vegan Cream

3.) 60g Tribal Moon Ceremonial Grade Cacao

 

Optional toppings

Fruit or chopped nuts 

 

DIRECTIONS

Doesn’t get much simpler that this...

Break frozen bananas into small pieces. Place bananas, splash of liquid and Tribal Moon Ceremonial Grade Cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Add a tad more liquids as needed. Scoop into individual bowl/s, top with fruit, nuts, cocoa nibs or coconut flakes. Enjoy right away.

A splash or two of milk or water will help the mixture move a little better when blending. For completely raw, use homemade plant milk, or a splash of water is fine too. You may wish to heat and melt Tribal Moon Cacao before preparation to get liquid and creamy texture before you begin the recipe.

 

To Freeze: Keep this ice cream in the freezer by storing in an airtight freezer safe container. Freeze for at least six hours or overnight for a hardened ice cream, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.

Keep those bananas! Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two.

Raw Cacao Icecream

 

1.) 250ml = Almond milk

2.) 60g =0.4c Tribal Moon Ceremonial Grade Cacao

3.) 100ml =Coconut nectar or organic honey

4.) 100ml = Coconut oil, melted

5.) 3 Bananas

6.) A few leaves of Fresh mint or chocolate mint

 

DIRECTIONS

 

1.) Prepare the ice cream mass like a smoothie just leaving it thicker.

2.) Blend almond milk, Tribal Moon Ceremonial Cacao, coconut nectar, bananas and mint leaves (chocolate mint if available) very smooth in a blender.

3.) Add melted coconut oil into the mixture as a stream to avoid clumping.

4.) Pour the mixture into a glass dish with a lid or a plastic container. You can also use 2-4 small dished to make ready portions so that you can take only one portion out at a time.

5.)Place in the freezer and wait until frozen enough (you can mix every now and then) or leave in the freezer for later use.

Cacao Brownies

 

1.) Nonstick vegetable oil spray

2.) 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces

3.) 1 1/4 cups sugar

4.) 3/4 cup Tribal Moon Ceremonial Grade Cacao

5.) 1/2 teaspoon kosher salt

6.) 1 teaspoon vanilla extract

7.) 2 large eggs

8.) 1/3 cup all-purpose flour

 

DIRECTIONS

 

1.) Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

 

2.) Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, Tribal Moon Cacao, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

 

3.) Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

 

4.) Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Strawberry Almond Cacao Smoothie

1.) 1 banana, peeled and frozen

2.) 1/2 cup diced strawberries

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1 tablespoon chia seeds

5.) 2 teaspoons almond butter

6.) 1/2 teaspoon pure vanilla extract

7.) 1 cup unsweetened almond milk

8.) 4-5 large ice cubes

9.) 1 teaspoon chopped almonds

10.) 1 teaspoon cacao nibs

 

 

 

DIRECTIONS

 

Combine the banana, strawberries, Tribal Moon Ceremonial Grade Cacao, chia seeds, almond butter, vanilla, almond milk, and ice in a blender and blend until smooth. Pour into a glass and sprinkle with the almonds and cacao nibs.

Hot Chocolate

1.)  40g Tribal Moon Ceremonial Grade Cacao

2.)  1 tablespoon maple syrup

3.)  1/4 teaspoon vanilla extract

4.)  1 cup chilled Almond Milk

5.)  Pinch of sea salt

 

DIRECTIONS: Combine all the ingredients into a saucepan over high heat, using a whisk to break up any clumps. Keep stirring until smooth and piping hot, then pour into a mug and serve warm.

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Double Chocolate Cookies

 

1.) 3/4 cup almond butter

2.) 1/4 cup honey

3.) 1 large egg

4.) 50g Tribal Moon Ceremonial Grade Cacao, chopped into chocolate chip size-ish. 

5.) 3 tbsp coconut flour

 

DIRECTIONS: 

 

  • Preheat oven to 350 degrees F.

  • In a large bowl combine almond butter, honey and egg.

  • Add in Tribal Moon Cacao and coconut flour. The mixture should thicken (if still too wet add in a bit more coconut flour, 1 tsp at a time).

  • Take 1 tbsp of dough and roll into a ball. Place directly onto a baking sheet and flatten with palm. Use a fork to slightly flatten more in one direction and repeat in the other (optional).

  • Repeat process until all dough has been used (will make about 12 cookies).

  • Bake for 10 minutes.

  • Remove from oven and let cool on the tray for 10 minutes (do not touch as they will be too soft to eat!).

  • Remove from tray and let cool completely on a wire rack.

 

*These cookies are not super sweet. If you like these on the sweeter side I recommend adding a couple of tablespoons of coconut palm sugar or brown sugar.

SUPREME VEGAN BLACK BEAN BROWNIES

 

1.)  1 can (15 oz.) black beans, drained and rinsed

2.) 100g Tribal Moon Ceremonial Grade Cacao

3.)  1/2 cup pure maple syrup

4.)  3 tablespoons coconut

5.)  1 heaping teaspoon baking powder

6.)  2 teaspoons vanilla extract

7.)  2 flax eggs

8.)  1/4 cup semi-sweet chocolate morsels

9.) 12 teaspoons natural peanut or almond butter 

 

DIRECTIONS:

 

Make your flax egg in a small bowl by combining the flax-seed meal and water, mix well. Place in refrigerator for at 5 – 7 minutes to set. Should be thick and goopy when ready.

 

Prepare your muffin tin by lightly greasing with oil. Use muffin liners if you prefer.

 

In a food processor/blender, add black beans, flax-eggs, Tribal Moon Ceremonial Grade Cacao, maple syrup, oil, baking powder and vanilla. Blend until creamy stopping to scrape down the sides as needed. The batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips.

 

Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the centre of each cup. Using a toothpick, chopstick or something pointy, swirl the nut butter into the chocolate.

 

Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin.

CHOCOLATE ALMOND BUTTER SMOOTHIE BOWL

 

1.) 2 large frozen bananas 

2.) 1/4 cup almond butter 

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1/2 teaspoon vanilla extract

5.) 1 cup unsweetened almond milk

6.) 3 – 4 ice cubes

 

Optional toppings

 

sliced bananas

granola

cocoa nibs

chopped almonds

 

DIRECTIONS:

 

Place bananas, almond butter, Tribal Moon Ceremonial Grade Cacao, vanilla, milk and ice cubes into the blender, blend until smooth. Serve in small to medium-sized bowls with optional toppings of choice. For a more traditional smoothie, serve in a glass with a few of the optional toppings. Use a wide straw or spoon.

 

NOTES:

 

Add a level scoop of protein powder for extra protein. Use a tad more milk as needed, a splash or two at a time. If you don’t mind a little added sugar, try Silk’s Protein & Nut Milk with this recipe. It contains 10 grams of protein per and 2 grams of sugar per serving.

VEGAN CACAO BROWNIES

 

1.) 150g Tribal Moon Ceremonial Grade Cacao

2.) 1/2 cup non-dairy butter, applesauce or light flavoured olive oil

3.) 1 1/4 cups sugar

4.) 3 flax eggs

5.) 1 tablespoon vanilla extract

6.) 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten-free all-purpose)

7.) 1 teaspoon baking powder

8.) Pinch of salt

9.) 2 oz. dark chocolate bar, chopped

10.) coarse salt, for garnish

DIRECTIONS:

Preheat oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below.

 

Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.

 

Mix: In a medium-size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, Tribal Moon Ceremonial Grade Cacao, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.

 

Pour: Pour brownie batter into the centre of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.

 

Bake: Place in the centre of the oven and bake for 25 – 30 minutes.

 

Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool.

 

Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.

Penut Butter, Cacao and Banana Smoothie

 

1.)  40g Tribal Moon Ceremonial Grade Cacao

2.)  1 banana

3.)  1 tablespoon smooth peanut butter

4.)  1 cup chilled Almond Milk

DIRECTIONS: Place all ingredients into a blender. Blend until smooth and serve

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Healthy Cacao, Coconut and

Date Bliss Balls

 

1.) 40g Tribal Moon Ceremonial Grade Cacao

2.) 12 Medjool dates

3.) 1 cup almond meal

4.) 1/2 cup shredded coconut, plus 1/3 cup extra for rolling

5.) 1/3 cup coconut oil

6.) 1 tablespoon chia seeds

 

DIRECTIONS :

Step 1

Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.

 

Step 2

Process dates, almond meal, shredded coconut, coconut oil, Tribal Moon Ceremonial Grade Cacao and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.

 

Step 3

Place remaining coconut in a shallow dish.

 

 

Step 4

Roll level tablespoons of mixture into balls. Roll in coconut to coat.

Cacao Muesli Bars

1.)  1 Cup Brown Sugar

2.) 4 Tablespoons Butter

3.) 40g Tribal Moon Ceremonial Grade Cacao

4.) 1/4 Cup Milk

5.) 1/2 Cup Mixed nuts (Chopped Almonds, pistachio, cashew)

6.) 2 Cup Granola or breakfast muesli

7.) 1 Teaspoon Vanilla Extract

 

DIRECTIONS:

 

  1. To begin making the No Bake Muesli Bars, we will first get all the ingredients ready and keep aside.

  2. Into a heavy bottomed saucepan bring together the sugar, tribal moon cacao, butter and milk to simmer. Keep stirring the mixture until sugar dissolves and the butter is melted

  3. Once the mixture is well combined, turn off the heat and stir in chopped nuts, vanilla and muesli. Once again, while warm, mix all the ingredients well. 

  4. Grease a square baking or tray, with butter. Spread the above muesli bar mixture evenly in a 1 or 2 inch thick layer. 

  5. With greased fingers or with spatula press the mixture gently to form an even surface. Keep the tray in the fridge for 1 to 2 hours or until mixture is firm and set

  6. Once Muesli Bars are set, cut them into squares and store in airtight container in fridge. They stay well for about a month in the refrigerator.

Mint Hot Cacao

1.) 2 3/4 Cups almond milk 

2.) 30g Tribal Moon Ceremonial Grade Cacao

3.) 3 Tablespoons coconut palm sugar 

4.) 2-4 Drops peppermint essential oil

5.) 1 Teaspoon vanilla extract

6.) 1 Pinch sea salt

 

DIRECTIONS:

 

  • In a small saucepan over medium heat, heat the almond milk until warmed. Whisk in the cacao powder, coconut palm sugar, 2 drops of the peppermint essential oil, vanilla extract, and sea salt.

  • Taste and add in more peppermint essential oil or coconut palm sugar as desired.

  • Serve warm, with or without a handful of marshmallows and a candy cane topper.

Cherry Ripe Cacao Smoothie

1.) 1 Cup frozen cherries

2.) Cup Cocobella Straight Up

3.) Cup light coconut milk

4.) Cup organic shredded coconut

5.) 30g Tribal Moon Cacao

6.) 2 tsp agave or maple syrup

7.) Handful of ice cubes.

 

 

DIRECTIONS: Place all ingredients into a blender. Blend until smooth and serve

 

NOTES:  No need to apply heat, cacao will break down enough to drink during blending. 

Vegan Peanut Butter Protein Balls

1.) 9 Medjool dates

2.) 2 Heaped tablespoon natural peanut butter

3.) 1/2 Cup roasted unsalted peanuts (or any other type of nuts will do)

4.) 1/3 Cup oats

5.) 1/2 Cup shredded coconut

6.) 40g Tribal Moon Ceremonial Cacao

7.) 1 Scoop vanilla pea protein powder

8.) Pinch of himalayan salt

 

DIRECTIONS:

 

  1. Remove pits from dates and add them to a bowl. Pour hot water over them to soften for approximately 5 mins.

  2. Once the dates are soft, pour out all the water and place into a food processor or high speed blender along with the peanut butter and salt then blend until smooth.

  3. Add in all remaining ingredients and blend together. Don't over blend as you still want some chunky bits in the mixture. If you are having trouble blending you can always stop and mix it together with a spoon then blend again.

  4. Scoop out into a bowl and roll small amounts in your hands into balls and continue with the remaining mix.

  5. Store in an air tight container in fridge and enjoy!

Cacao Latte

1.) 12 oz hot tea or coffee

2.) 40g Tribal Moon Ceremonial Cacao

3.) 1-2 tsp coconut sugar (or maple syrup, honey, stevia)

4.) 1/4 tsp vanilla extract

5.) 3 oz almond or raw dairy milk

 

Directions :

 

1. Prepare your tea or coffee, mix with Tribal Moon Ceremonial Cacao, sweetener of your choice, vanilla, and any additional powders or superfoods.

 

2. Foam the milk with your milk frother, add a touch of vanilla and/or honey while it's foaming. Pour the foam over your tea, top with toasted coconut, coconut sugar, or the Grain-Free Granola from last week and enjoy!

 

3. If you don't have a milk frother and you want to try to make it foamy, you can heat everything together and then place it in the blender and blend on high for 30 seconds.

 

4. Make sure this lid is sealed tight and that your blender has a tight sealing lid. Be cautious when you open it as the steam can build pressure and it can splatter hot liquid when you take the lid off or while blending. You can also use a milk frother if you have one on hand.

Raw Vegan Chocolate Caramel Slice

BASE

 

1.) 260 grams dates

2.) 140 grams almonds

3.) 40 grams tribal moon cacao

4.) 2 tablespoons coconut oil

 

CARAMEL LAYER

 

1.) 6 tablespoons Maple syrup

2.) 250 grams dates

 

CHOCOLATE TOP

 

1.) 100 grams coconut oil

2.) 60 grams tribal moon cacao

3.) 70 grams honey

4.) 1 teaspoon vanilla extract

 

 DIRECTIONS :

BASE

Place all ingredients into TM bowl and blend on speed 8 for 1 minute. 

Scrape bowl and blend on speed 8 for 30 seconds.

Pour mix into cake tin and place in fridge/freezer until set

 

 

CARAMEL LAYER

 Place all ingredients into TM bowl and blend on speed 9 for 1 minute.

Scrape bowl and blend on 9 for 30 seconds. repeat until caramel consistency is acheived.

Pour onto base and place into fridge/freezer until set.

 

CHOCOLATE TOP

Place all ingredients into TM bowl and blend on speed 5 for 20 seconds.

Scrape bowl and blend on speed 5 for 10 seconds. 

Pour onto caramel layer and place into fridge/freezer unitl set.

CEREMONIES

Shamanic healing has been used by ancient cultures worldwide for centuries. There are so many different types of ceremonies in existence today, and many different and contrasting variations of Cacao Ceremonies.

 

Cacao is known in the spiritual community as a heart opener and is often a powerful assistant in moving energy and letting go of things that no longer serve. We invite you to do your own research and participate or create your very own exactly as you wish it to be.  

 

Ceremonies may include sitting in circle, focusing on tuning into breathe, resting the mind  and opening the heart, meditation, inner reflection, setting intentions to be received etc. Ceremonies often end with dance, which is known to activate the cacao to activate within the heart and body, and create transformation.

Through opening the heart, cacao in known in assisting us to hear our true self, working through blockages and past traumas, dissolving pent up negative energy, helping align with who we truly are, gaining more clarity about who we really are and our purest direction on this time. 

It’s also a wonderful time to give ourselves mental and physical space, to switch off and soak up the medicine. 

 

Ceremonial Cacao Recipe

Ceremonial Serving is 40g per person, this recipe for 2 servings (2 people).

 

1.) 80g Tribal Moon Ceremonial Grade Cacao

2.) 200ml Almond Milk

3.) 200ml Coconut Milk

4.) 40ml Honey, Date Syrup or Agave Nectar to sweeten (could be less or more pending your taste)

5.) Cinnamon, Nutmeg, Vanilla and essential oil to taste

DIRECTIONS: In a cooking pot, add Cacao, Almond Milk and Coconut Milk.  Drop-in setting intentions and blessings with deep gratitude and joy. Slowly heat and mix for between 10 to 20 minutes or until Cacao is fully melted. Add Honey and spices etc to taste. 

IMPORTANT NOTES: DO NOT BRING TO BOILING POINT AS THIS WILL EFFECT THE DIVINE ELEMENTS OF THIS PLANT MEDICINE.

We always vary our recipes and have a lot of fun playing with it, so feel free to do the same. We also recommend drinking lots of water after a ceremony to keep hydrated. Enjoy!

Ceremonial Cacao Recipe

Morning Ritual — Cacao tonic

1.) 30g Tribal Moon Ceremonial Grade Cacao

2.)1/2 Tsp Cinnamon

3.) Pinch of cayenne pepper

4.) Pinch sea salt

5.) 1/2 cup hot water (not boiling)

6.)  1/2 cup warmed oat or almond milk

Adding nourishing herbs and adaptogens too if you feel it, just 1/2–1 tsp of each. Herbs such as Shatavari, medicinal mushroom powders, ashwagandha, mucuna pruriens, or maca.

Blend for 30 seconds until frothy and serve.

Take time to create your space, sit down to sip cacao is a mindfulness practice in itself. Drop in to the heart and let the magic unfold. 

All content © Tribal Moon Cacao 2020