A Dynamic Health Duo: Cacao and Coffee

A Dynamic Health Duo: Cacao and Coffee
If you’ve ever sipped a mocha or bit into a chocolate bar infused with coffee, then you already know that the bold flavors of chocolate and coffee taste great together. In fact, coffee is a known way to increase the chocolate notes in a food. Master chefs will sometimes add a bit of ground coffee to chocolate cake or a bit of brewed coffee to chocolate ice cream, for example, to make the taste experience supremely elevated. That's one of the reasons the Cacao + Coffee variety of Struesli is so appealing. And here are some other reasons that coffee and cacao are a match that's meant to be. 
What is Cacao? 
Let’s start with cacao, which is the name for raw, unrefined beans that can eventually be turned into chocolate. When you remove the husk, dry, roast, and grind cacao beans, you get little pieces called cacao nibs, which are edible and oh-so good for you! From there, you can further grind the nibs into powder (cacao powder), which is often used to make chocolate baked goods or even hot cocoa. Then, you could liquefy the powder and add sugar (and sometimes milk) and let it harden into a smooth bar, which is the type of chocolate that most people are familiar with. 
Struesli Cacao + Coffee uses two forms of cacao: unsweetened cacao nibs and unsweetened cacao powder. These ingredients add some wonderful rich cacao flavor and that beautiful dark brown color, but don’t expect it to be sweet like a chocolate bar. Because Struesli doesn’t contain sweeteners of any kind, the flavor of the raw cacao shines through. 
The cacao nibs and cacao powder make up about 10 percent of a batch of Struesli, which is just the right amount (and we know you’ll agree when you taste it) to contribute some unmatched flavor and stellar health benefits. 
The Benefits of Cacao and Coffee
Raw cacao, like that used in Struesli, is packed with flavonoids, which are powerful plant-based antioxidants. The flavonoids in cacao have been linked to lowered amounts of inflammation, blood pressure, heart disease risks, and insulin resistance. There’s even some research showing that cacao flavonoids may help ward off dementia and improve brain function. 
Coffee is another great source of polyphenol antioxidants. Scientifically, the antioxidants from coffee have been linked to lowered risk of cardiovascular disease, brain decline, and liver disease. The single-source organic coffee in Struesli is roasted in Vermont, and a little goes a long way. About 1 percent of each batch of Cacao + Coffee Struesli is made up of the ground coffee. So while it’s not overpowering, you can definitely smell and taste its goodness. A quarter-cup serving of Struesli contains about 18 milligrams of caffeine, which is not a significant source and about the equivalent of ¼ cup of brewed coffee.
Flavor Perfected, Made In Small Batches
We tested many ratios of the cacao and coffee components to make sure this version of Struesli is just as crispy, delicious, and healthful as Struesli Original but has a flavor all its own. We are so proud of Struesli Cacao + Coffee and we can’t wait for you to enjoy it in many ways! Our favorite ways to enjoy this rich and dark Struesli is on yogurt, in parfaits, sprinkled over toast with nut butter, added to smoothie and fruit bowls, as a topping for baked goods or pancakes, as a snack, and more.

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