In about 2004, a curious interest emerged in the fairly underground scene of raw foodism in chocolate. Curious because for people who only eat raw, uncooked foods, chocolate is generally anything but fitting the bill. But this was less about the confectionary of shop counters and completely about the cocoa bean itself - completely raw and unprocessed. Driving that fascination was (and still is) the emerging knowledge that the cocoa bean, altogether unknown to even self-confessed chocoholics, contains bundles of beneficial nutrients, earning it the title 'superfood' in the eyes of many. Indeed the cocoa (cacao) bean is one of the most complex foods in nature's larder. Another big plus for people that like their food raw, is that the roasting process that occurs during all conventional chocolate production is very detrimental to the delicate phytonutrients that cocoa is attributed to contain. Chocolate as we generally know it is made from a cocoa that is no longer a 'superfood' - where it's nutritional value has been significantly reduced.

Happily enjoying these new revelations about a much-loved food, we set about experimenting with raw cacao nibs (broken cacao beans), using other 'superfood' friends native to and very popular in raw food world - goji berries, maca and agave nectar. With a number of mishaps, misshapes and bars of almost mind-altering qualities, we gradually tamed our chocolate creations into something more resembling the chocolate we know and love.

Still maintaining close ties to our roots in raw foodism, we continue to use agave nectar for sweetening our chocolate and are never too far away from a goji berry or two.

Our aim is to produce beautiful and delicious chocolate that is also a bountiful source of nutrition - naturally - only using ingredients created by nature and that do you good.