Pure Pod Co.

My very first Frozen Cacao Smoothie Customer today 🥰 Sold out but will be here again next week!

A simple cupcake with vegan chocolate frosting.

1 can full-fat coconut milk refrigerated overnight
100g cacao butter
50g raw cacao powder
1 tbsp maple syrup
1 tsp pure vanilla extract

✨In a small pot, melt cacao butter on low heat

✨Whisk in cacao powder

✨Flip the refrigerated can of coconut milk over and open. Pour off the liquid (save for use in a smoothie) and transfer the solid white coconut cream into the pot.

✨Stir in the maple syrup and vanilla.

✨Transfer mixture into a bowl and refrigerate for about 3 hours until it firms up.

✨Whip with a hand mixer until smooth and creamy.

Frosts 6 cupcakes.

Photo credit: Jess Bailey Designs

Vodka Rose Chocolate 🌹🍫 coming to UBC farmers market tomorrow!

Made with pure and simple Organic ingredients: raw cacao powder, cacao butter, edible rose petals, rose essence (rose petals steeped in vodka), and slightly sweetened with just 1/2 tsp of maple syrup 🍁

No, this isn't cheese... It's vegan, plant-based and natural. Hint?

It makes melt-in-your mouth chocolate, decadent truffles, creamy hot drinks, and the best moisturizer for soft and supple skin and shiny, hydrated locks.

Hello Cacao Butter.

Cacao butter comes from the seeds of the Theobroma cacao tree. The raw seeds, or beans, are fermented, dried, and roasted at a low temperature to kill any bacteria, then cracked to seperate the husk from the nibs.

The nibs are then ground into a thick paste known as cacao mass, cacao liquor or chocolate liquor.

The cacao mass is pressed, separating the solid content from the fat (the cacao butter). The solid content goes on to become cacao powder.

Here are Pure Pod Co. we offer
Non-deodorized cacao butter which is natural and unrefined, retaining its antioxidants, pale-yellow colour and strong cacao flavour and aroma.

Deodorized cacao butter has been treated either chemically or physically to reduce the natural odours. The most common method is where the butter is injected with high-heat steam. The outcome is cacao butter with a neutral flavour and light colour, but little nutritional value.