'Sacred Goddess' Ceremonial Cacao


Apart from being a superfood with a wealth of health properties, raw cacao (or, "chocolate" in it's purest form) is a powerful plant medicine that has been used for centuries for her spiritual and energetic properties. Cacao’s scientific name (Theobroma cacao) translates to ‘food of the Gods’. And it has been used as a ritualistic medicine by the ancient Aztecs and Mayans for centuries. In the mythologies of these people, cacao is said to have come from the heavens and contain the spirit of the sacred 'Goddess Cacao'. 

Because cacao is a ‘heart opening’ medicine, she aids in any transformational shift you are working towards; which is why I particularly love drinking this 'Sacred Goddess' Ceremonial Cacao during full and new moon rituals... more on those later!


Serotonin: induces the production in the brain of a substance called tryptophan linked to serotonin, creating sensations of tranquility and happiness.   

Magnesium: helps improve your mood, especially during pre-menstrual depression.   

Theobramine: acts as a diuretic and stimulates the renal system and central nervous system.   

Carbohydrates + healthy fats: induces various chemical processes after the amount of oxygen reaching the brain increases, which then results in greater mental fluency.   

Anandamide: activates certain brain receptors, inducing a pleasant wellness feeling. 

Polyphenols: protect against heart disease and help prevent degenerative diseases and slow ageing.

Sounds amazing, right? Here's my recipe for 'Sacred Goddess' Ceremonial Cacao; imbued with the magic of the chocolate love goddess herself! If you can, try to find some pure, raw Amazonian cacao powder. Take care to prepare your cacao mindfully, with loving intention. Play shamanic dance music, or recite a mantra, and reflect on your intention for the ceremony as you make the sacred mixture.


4 tbsp raw cacao powder
3 tbsp coconut palm sugar
½ cup coconut milk
½ cup dessert tea (this can be any kind of black tea flavoured with chocolate, almond or even chai; the yummier and more aromatic, the better!)
a pinch of vanilla bean powder
a pinch of cinnamon


Boil the kettle and prepare your dessert tea. Meanwhile, begin by measuring the raw cacao powder and coconut palm sugar into a large teacup or clay/porcelain tumbler. Stir in the milk to make a smooth, creamy paste. Next add the tea, little by little, until a smooth, velvety consistency is reached. Add the vanilla and cinnamon and stir gently.

You may like to drink it warm, like a hot chocolate, however, I prefer my cacao chilled. If you're like me, make it in the morning, and refrigerate through the day until the sun sets. The flavours seem to intensify and the fats in the coconut milk and cacao make the drink even thicker and creamier when chilled... Translation: yum!

Photos by: Valerie Minville