To enjoy Keith’s Cacao, the purest, most powerful and highest vibrational ceremonial cacao that I share in ceremony, click HERE to order online from almost anywhere in the world. NEW BONUS: you receive 5% off each online purchase every time.

To stay in the connected space you felt so deeply during ceremony, enjoy Nicole’s delicious ceremonial elixir or savor her cacao bliss balls in a daily practice at home. Recipes are below.

Work with your cacao consciously. Honor her spirit by being present, lighting a candle, playing sacred music and praying/chanting/singing to retain her high energetic vibration, consciousness, active compounds and nutrients, so that you fully benefit.

CACAO BLISS BALL RECIPE (makes approx. 18 bliss balls)
Ingredients
4 oz (114g) pitted dates or dried cherries
4 oz (114g) 100% pure cacao
2 oz (56g) coconut milk or nut milk
Dried, shredded coconut to mix in and/or coat

*Chop, pit and soak the dates (or dried cherries) in warm water to cover for a few hours or over night.
*Once softened, drain the water and add the dates (or cherries) to a blender or food processor to make into a paste.
*Chop or blend cacao in a food processor until fine.
*Warm the coconut or nut milk in a pan (do not boil), add to chopped cacao and stir.
*Add date or cherry mixture to the melted cacao and stir. Add a small handful of coconut or nuts (optional).
*Use a measured tablespoon to scoop out the mixture, level with a knife and roll into a ball.
*Roll in coconut (or your choice of topping) and place on waxed paper.
*Refrigerate or freeze if you can’t eat or share them right away. They are very perishable due to their raw aliveness! (Recipe adapted from Annu Tara)

Enjoy your bliss ball before a spiritual practice or diving into a creative project….

CEREMONIAL CACAO ELIXIR RECIPE (makes one 1/2 serving for regular use; only use a full ceremonial serving when in ceremony)

1 oz (28g) finely chopped ceremonial cacao

pinch of sea salt (preferably pink)

1/8 tsp ground cardamom

1/8 tsp ground ginger

pinch of chile pepper (your preference)

1/2 tsp (or to taste) raw honey to sweeten

2 oz (56g) filtered spring water (more if it’s too thick for your taste)

*Chop the cacao into small chunks and then use a blender or food processor to grind it finely (the finer the better). Place the ground or chopped cacao into a bowl.

*Heat the water in a saucepan only until the water “smokes.” Do NOT let the water come to a boil as the high temperature of the water will destroy the energetic qualities of the cacao.

*Add only enough water to the chopped cacao to make a PASTE with a whisk. Slowly whisk in the rest of the water and add the other ingredients. Or you can mix it all in blender although I find the texture less smooth.

Open, allow and receive the healing medicine of Mama Cacao….