Loving Earth Salted Caramel Chocolate Luv Heart

Our Salted Caramel Chocolate is made by blending Certified Organic Fair Trade Virgen Cacao Butter (35%) from Peru with Raw Cashews, Organic Evaporated Coconut Nectar and a pinch of Pink Lake salt, sourced locally from Western Victoria.

A recipe that is sure to hit all the taste buds - this is the salty sibling of our popular Caramel Chocolate! We have created this bar by blending Cacao Butter (Amazonico Criollo variety), Creamy Raw Cashews, Coconut, Evaporated Coconut Nectar and a pinch of Pink Lake salt.

We chose this salt because it’s sourced in Victoria’s West by Mount Zero and the lake’s traditional owners, the Barengi Gadjin Land Council who work together to harvest this mineral-rich salt.

The Cacao Butter and Raw Cashews used to make this chocolate are Fair Trade Certified. We also support the small farming communities we work with by helping them add as much value as possible to raw materials at the point of origin.

Benefits

Cacao Butter

Raw cacao is a source of magnesium, which is an important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.

Cashews

Cashews have a lower fat content than other nuts and approximately 75% of their fat is unsaturated fatty acids, with about 75% of this unsaturated fatty acid being oleic acid - the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels.

Evaporated Coconut Nectar

Our Evaporated Coconut Nectar is unfiltered and preservative free. It has a low Glycemic Index (GI) of 35. By comparison, most honeys are GI 55 and cane sugars are GI 68.

The Glycemic Index provides a ranking for carbohydrates according to the extent to which they raise blood sugar levels after eating. Foods with a low GI (less than 40), produce gradual rises in blood sugar and insulin levels, avoiding the sugar “highs” and “lows” that we experience when consuming foods with high GIs.

Evaporated Coconut Nectar also has a nutritional and mineral content that is richer than all other commercially available sweeteners. When compared to brown sugar, Evaporated Coconut Nectar has twice the iron, four times the magnesium and over 10 times the amount of zinc.

Coconut

Almost half of the Coconut’s fatty acid profile consists of lauric acid. Apart from being associated with anti-microbial, anti-fungal and anti-viral properties, studies have found lauric acid increases good cholesterol in the body.