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What’s so wonderful about cacao?

The different health benefits of cacao VS cocoa & how to get the most out of chocolate.

Chocolate really is good for you – however in order to reap the many nutritional benefits from ‘The food of the God’s’ it’s important to understand the different forms of chocolate available to us.


Cacao VS Cocoa 


Cacao is the most pure form of chocolate available to us as it comes very close to the raw and natural state in which it is harvested. Cacao powder is produced by cold pressing the cacao bean; this process ensures all living enzymes and medicinal properties stay in tact for their positive health effects. Research has classified Cacao as one of Mother Nature’s true super foods.


Cocoa powder is produced by roasting the cacao beans at high temperatures in order to enhance the beans sweetness. Unfortunately this method changes the molecular structure and destroys some of the powerful nutrients and enzymes. Cocoa is most often found in chocolate bars, chocolate powders and processed ‘treats’, all of which also commonly contain refined sugar, trans fatty acids, hydrogenated oil and milk powders.


Ceremony only uses 100% organic Peruvian Cacao


– It is one of the richest natural food sources of magnesium, necessary for stress adaption, muscle recovery, restful sleep, reduction in PMS symptoms and over 300 other biochemical processes.


– A rich source of antioxidants, which reverse damage caused by free radicals, helping you feel younger and healthier.


– Enhances and sustains energy without feeling a sense of unnerving stimulation and experiencing a energy crash shortly after.


– Contains the neurotransmitters serotonin, dopamine and trytophan, which assist feelings of wellbeing and encourage resilience to stress and anxiety.


– Contains (PEA) which helps the body create feelings of excitement and euphoria.


– Contains Anandamide – part of the endorphin group known as the ‘bliss chemical’, which is released when you are in love or after physical exercise.


– Is cardiovascular protective, helping to reduce blood pressure and stabilise insulin resistance.


We understand and embrace the power of food as medicine and are focused on improving accessibility to fair-trade, organic whole foods. Our naturopathically crafted blends contain absolutely no refined sugars, preservatives or additives, only the most pure cacao and a handful of Mother Nature’s super foods.


Enhance your wellbeing one delicious sip at a time with Ceremony.



Ceremony on the rocks

An iced chocolate recipe to cool you down over summer.

Oh baby it’s warm outside, which means it’s time to serve Ceremony on the rocks! We love an iced chocolate almost as much as a hot chocolate, so today we share how to make the perfect Summer Ceremony to cool you down and nourish you from within.


Iced Ceremony Serves 4.


  1. Add 4tbsp of Ceremony into a jug or saucepan
  2. Pour 1tbsp of boiling water into the jug and stir until Ceremony is well blended with no lumps
  3. Add 3 cups of homemade nut mylk or milk to the jug and stir well
  4. Add 2 ice cubes to 4 drinking vessels and pour mixture over ice
  5. If you are feeling a little tropical add a scoop of coconut ice cream – yum!


This will keep in the fridge for up to 4 days.


Enjoy the sunshine, sunshine.

Homemade Nut Mylk

Creamy nut mylk with all the nutritional benefits that Mother Nature intended.

Making your own nut mylk is incredibly easy and tastes substantially more delicious than store bought varieties. Unfortunately many store bought mylks contain less than 5% nuts and the flavour and shelf life are enhanced by supplementing sugar, preservatives and other additives.


Making your own ensures you gain all the nutritional benefits from nuts, which contain protein and an array of nutrients and vitamins that help promote satiety, enhance skin and tissue repair, support strong bones, a healthy heart and fight free radicals, encouraging optimum detoxification and longevity.


Make your own mylk in 5 simple steps.


  1. Soak 1 cup of raw nuts (we love almonds, hazelnuts, cashews or macadamias) in 2-3 cups of filtered water overnight or for 6 hours
  2. In the morning drain the nuts and rinse with filtered water
  3. Add the nuts to a food processor and add 4 cups of water, blend until smooth
  4. Strain the mixture through a nut mylk bag or muslin cloth to separate the liquid from the pulp
  5. Pour into a milk bottle and store in the fridge for 5 – 7 days


We don’t like to waste the pulp, it is perfect for baking biscuits or muffins, drying in the oven to make almond meal, or using for compost to nourish the garden.