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Cacao Butter

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Photo by: Coastal Scents
What is cacao butter?

Where does it come from?
  • It is the pure oil of the cacao bean.
  • Cacao Butter is the source of white chocolate.
Store in a cool, dry place. High quality cacao butter can have a long shelf-life (over a year).

What can I do with raw organic cocoa butter?
– Make chocolate candies and bars.
– Create creamy chocolate ice cream.
– Sprinkle it on top of your salad.
– Mix it with raw cocoa powder and dip berries in it.
– Combine it with raw agave nectar or honey for chocolate syrup.
– Make chocolate pudding by blending it with cocoa powder & avocado.
– Add it to your super foods (goji, maca, etc.) for an extra nutrient boost.
– Massage it into your skin.
– And much more!

Health Benefits: (gathered by David Wolfe)

Cacao polyphenols have been scientifically shown to:

1. Lower blood pressure
2. Lower vascular cell adhesion
3. Increase circulating Nitric Oxide
4.Decrease platelet aggregation
5. Decrease rates of death from cardiac mortality and all mortality in general
6. Improve insulin sensitivity
7. Decrease fasting insulin
8. Increase blood flow to the brain
9. Inhibit plasma lipid oxidation
10. Decrease chronic inflammation in the body and cardio-vascular system in general.

Please keep in mind this is an ingredient and not meant to be eaten as is.

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14 thoughts on “Cacao Butter

  1. Lori says:

    Hi there. I have been wanting to buy some cacao butter but am very confused on what to buy. I ordered 3 pounds from amazon then realized it was cocoa butter. It did say it was raw but I was concerned about the reviews which stated product had been received in non-labeled plastic bags when it was supposed to be in tubs. Do you have a trusted source for buying cacao butter??

    thanks much for your time :)

  2. Lee says:

    Hey Amie Sue! Just want to know if I can substitute cacao butter for coconut oil in recipes since it says cacao butter can be used to substitute coconut oil. I am wanting to make one of your cheesecakes and don’t have cacao butter. Thanks.

    • amie-sue says:

      Hello Lee… caught me right as I was heading to bed. :) For the cheesecake you can most likely use coconut oil instead but can you tell me which one you are wanting to make so I can double check it? It’s not always a straight across the board answer. :) Let me know and I will help you. night, amie sue

      • Lee says:

        I was thinking of making white chocolate caramel cheesecake. But there are many recipes you have that use cacao butter that look so yummy! What recipes do you think it would not work to substitute it for coconut oil and why?

        • amie-sue says:

          Lee…. here is a sample of what you can do. The original recipe looks like this:

          Ingredients for White Chocolate Cheesecake batter:

          3 cups of soaked cashews (for a min. of 2 hours)
          2 cups almond milk
          3/4 cup raw agave syrup
          1 tsp liquid vanilla
          3 Tbsp fresh lemon juice
          1/4 tsp salt
          3 Tbsp lecithin *added at the very end*
          1/4 cup coconut oil
          1/2 cup raw cacao butter

          Alternative approach…


          3 cups of soaked cashews (for a min. of 2 hours)
          2 cups almond milk
          3/4 cup raw agave syrup
          1 tsp liquid vanilla
          3 Tbsp fresh lemon juice
          1/4-1/2 cup raw cacao powder (start with 1/4 cup, taste test and increase if needed)
          1/4 tsp salt
          3 Tbsp lecithin *added at the very end*
          3/4 cup coconut oil
          1/2 cup raw cacao butter

          The change is to add cacao powder instead of the cacao butter to keep the chocolate flavor. Since both cacao butter and coconut oil firms up when chilled, you could just increase the normal amount of coconut oil to make up for the loss of volume of the cacao butter. If you wanted you could use 1/4 cup coconut oil + 1/2 cup of coconut butter .
          Does that help?

  3. Brenda says:

    So I bought some of this on amazon and I have been looking up how to really use it. I was wondering if you would know some good skin care recipes? I know I could use it raw but I would like to know if you can use it with more than just it being raw?

    • amie-sue says:

      Hello Brenda… to be honest, I don’t have many recipes for skin care treatments. I would have to suggest Googling “natural skin care using raw cacao butter” and see what others have done. Sorry. Have a wonderful weekend! amie sue

  4. Dace says:

    Hi Amie-Sue, if I wanted to replace coconut oil with cacao butter in my cheesecakes what is the amount needed to replace say 1 cup of coconut oil? Also, would you know if using cacao butter instead of coconut oil in cheesecakes would result in firmer texture and keep better in warmer temperatures? Cheers

    • amie-sue says:

      Hello Dace,

      Yes you can use cacao butter in place of coconut oil…actually I would recommend a bit of both because cacao butter is very rich and strong in flavor. The cacao butter does help a cheesecake firm up more so than the oil and can handle room temp much longer. Warm temps are always the enemy of cheesecakes, baked or raw… so just lean on common sense when dealing with different atmospheres. The amount used will depend on the volume of the whole recipe but I tend to use anywhere between 1/4-1/2 cup of melted cacao butter and 1/2 – 3/4 cup of oil. Have a great day, amie sue

  5. Jenny says:

    Hi there Aime-Sue, I made som chocolate spread with some cashew nuts, cacao powder, cacao nibs, cacao butter, honey and salt. I put it into the fridge to set and the problem I have is that it set very hard and we can see the cacao butter running through where it separated, is this normal and should it be kept refrigerated? Thanks for your help.

    • amie-sue says:

      Hello Jenny…can you share your ratios with me? This might give me a better idea as to what happened with your recipe. amie sue

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