Have you been depriving yourself of chocolate because you’re trying to lose weight and feel better? Maybe you’ve noticed that some expensive chocolate bars taste great, but then you crash and feel jittery later. Or maybe you’ve had a lifelong love affair with dark chocolate.
Upgraded Cacao Butter is designed to be the highest quality chocolate. Where your chocolate comes from and how it’s created determine everything about how it will make you feel. All chocolate is produced by fermentation, and 80% of South American chocolate sampled recently had mold contamination.3 64% of the microbes that ferment chocolate create toxins called mycotoxins.4 These toxins, even at so-called 'safe' levels approved for commodity chocolate, contribute to feelings of weakness, sickness, and lethargy.
For regular chocolate, the health benefits don’t outweigh the risks.
That’s why we made Upgraded™ Cacao Butter using an optimized process to create chocolate without the toxins that make chocolate such a common source of problems.
Eating a high quality source of dark chocolate, like Upgraded Cacao Butter, has tons of benefits. People who eat high quality chocolate have lower markers of inflammation than those who eat regular chocolate.1 Studies indicate people who consume the highest amounts of dark chocolate are at least 53% more likely to experience enhanced cardiovascular health.
We start with rare, wild, hand-harvested South American cacao beans from a single small region at high elevation with rich volcanic soil. High elevations reduce the amount of mold in the environment. The trees are watered with pollution-free mountain stream water. We selected a heritage cacao species in the Arriba family from decades-old trees, some as old as 75 years. At no time do we use aggregators or wholesalers so there is no chance of low-quality hybrid species of cacao entering our supply chain. Experienced craftsmen harvest the ripe cacao pods and bring them to the nearby, dedicated processing facility.
Unfermented chocolate is not edible, so we do ferment the chocolate. Our high altitude state of the art closed facility and single-source beans allow a short fermentation process with far less exposure to the types of toxic mold found in more humid African chocolate processing methods.
Upgraded Chocolate processing keeps 86% more beneficial compounds.
By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Upgraded™ Cacao Butter retains the antioxidant quality of chocolate all the way from the wilderness to your mouth. The quality and flavor of chocolate is impacted by the fermentation and processing methods. Normally, there is very little control over what bacteria ferment the cocoa, which often produces unwanted flavors and bad batches. Upgraded™ Cacao Butter avoids this problem by using a dedicated, closed, single-source facility at high altitude in South America with a short fermentation process. There are simply fewer opportunities for the bad molds to enter the process. We store the beans in a climate-controlled facility.
The way cocoa beans are stored has a large impact on the different kinds of mold and fungi present on the beans.7 Improper storage, which is common in commodity beans, increases fungi levels.
BULLETPROOF® PROTEIN ENERGY BALLS
2 Scoops Bulletproof® Upgraded™ Whey Protein Powder
2 Tablespoons Upgraded™ Chocolate Powder
¾ Cup Organic Almond Meal
¼ Cup Upgraded™ Cacao Butter
¼ Cup Organic Almond Butter
2 Tablespoons Raw Honey
¼ Organic Cacao Nibs
Pinch of Himalayan Sea Salt
Place protein powder, chocolate powder and almond meal in a mixing bowl and blend. Cut in the cacao butter with a fork or pastry cutter then mix in almond butter, raw honey, cacao nibs and sea salt. Mix well until the mixture is cookie dough in texture. Scoop a tablespoon of dough and roll into balls, repeat. Enjoy.
Note: You could also roll the balls in unsweetened organic shredded coconut for a festive look.
BULLETPROOF® SHORT COOKIES
1 ½ cups coconut flour
1 cup almond flour (almond meal)
¼ teaspoon sea salt
1 cup UPGRADED™ CACAO BUTTER, gently melted low heat
¾ cup xylitol
2 egg yolks
2 tablespoons full fat coconut milk
Preheat oven to 400 F. In a small bowl combine coconut flour, almond flour, and sea salt. Set aside. In a medium bowl combine and cream together the melted cocoa butter, xylitol. Next blend into creamed mixture the egg yolks and coconut milk. Gradually mix in the dry ingredients and mix until just blended. Pinch cookie dough off and roll into balls approximately ½ to ¾ inch in diameter. Place cookies on ungreased cookie sheet. Place in oven, bake approximately 7 minutes. Cool cookies, they will harden up as they cool. Serve and Enjoy.
Use the Bulletproof Coffee Recipe and replace the dairy butter with an equal amount of Upgraded™ Cacoa Butter. Sprinkle top of coffee with cinnamon and a dash of Upgraded™ Chocolate Powder. Enjoy.
BULLETPROOF® Chocolate Drizzled Pear Salad w/Lemon Rosemary Vinaigrette
• 3 cups Mixed Organic Baby Greens
• 1 small shallot, sliced
Combine Organic greens and shallot in salad bowl, set aside.
For the Dressing:
• 1/2 Lemon juiced
• 1/2 cup XCT Oil
• 1 garlic clove, crushed
• 1 TBSP fresh rosemary, chopped
• 1/8 tsp dijon mustard
• 1 - 1/4" slice of pear, pealed
• pinch Himalayan sea salt
• fresh ground pepper
Combine all ingredients in blender and blend until smooth. Set aside.
For the UPGRADED™ Chocolate Pear Drizzle:
• 1 pear sliced, skins on
• 1 tsp organic, raw honey
• 1 tbsp fresh chopped thyme
• 2 tbsp Upgraded™ Cacao Butter
• 1 tbsp Upgraded™ Chocolate Powder
• 1-2 pinches cayenne pepper
• 1/4 tsp fresh rosemary, finely chopped
• 1/4 cup crumbled goat cheese
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Lay sliced pears out on cookie sheet.
Drizzle pears lightly with raw honey and chopped thyme. Put in oven to bake until just soft, approximately 8-10 minutes.
While pears are baking, in a sauce pan over medium heat, gently melt 2 tablespoons Upgraded™ Cacao Butter and stir in 1 tablespoon Upgraded™ Chocolate Powder + 1 teaspoon Xylitol. When fully melted, add the cayenne pepper and rosemary, stir till smooth and creamy, and let sit. When pears are done, remove from the oven, and using a spoon, drizzle the pears lightly with the melted Upgraded™ Chocolate sauce. Set aside. Let cool before adding the pears to salad.
When ready to serve salad - toss salad with Lemon/Rosemary vinaigrette, top with pears, and crumbled goat cheese. Serve and Enjoy.
BULLETPROOF® BUTTERNUT SQUASH SOUP
1 large butternut squash
1 tablespoon coconut oil
1 tablespoon UPGRADED™ CACAO BUTTER
½ onion, chopped
4 garlic cloves, minced
1 teaspsoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon cinnamon powder
3 cups organic chicken broth
2-3 tablespoons ginger – freshly
1 stalk lemon grass, minced
1 cup full fat coconut milk
Himalayan Sea Salt to taste
Chopped cilantro leaves
Fresh Lime, sliced
Preheat oven to 400 F.
Put whole butternut squash in baking dish with 1 cup water – bake until fork tender.
When squash is cooked, remove and let cool while making the rest of the soup. In a small bowl combine all dry spice ingredients and set aside. In medium sauté pan over medium heat, gently melt coconut oil and cocoa butter – sauté chopped onions for 7 minutes, add minced garlic and sauté for another minute. Turn heat down to medium/low and add dry spices to onion mixture. Let them gently temper for 2 minutes, stirring occasionally. Add lemon grass and let temper for 1 minute. Be careful to NOT let the onions, garlic and spices get too hot. Add to the sauté mixture the bone broth, ginger, and coconut milk. Stir to combine. With large spoon, scoop all the squash meat from cooked butternut squash and add to soup and stir – add all the soup to a blender and blend till smooth (be careful the mixture will be hot). If soup is too thick, dilute by adding more bone broth. Salt to taste. Garnish with fresh chopped cilantro and a squeeze of lime. Enjoy.