Sacred Earth Original Cacao 250g

The plain one, and the one to start with. Cacao softened with carob and lucuma, sweetened only with coconut nectar, and finished with a pinch of pink salt. Sweet enough to need nothing added.

Best for: A daily cup, cold shakes in summer, and cooking with.

How to make it: One 10g scoop into 200ml of milk or water, warmed to 65 degrees and whisked. Twenty five serves in the tin.

Wild-crafted Criollo cacao, grown by Indigenous growers in Peru. On the shelf at Scoop Wholefoods Cottesloe.