1. Chop approximately 25 to 35 grams from your cacao block.
2. Heat 200 ml of water or (plant based) milk to a maximum of 70°C.
3. Let the cacao melt gently and stir until smooth and soft.
4. Add cardamom, cinnamon or a pinch of sea salt if desired.

This pure version supports focus, grounding and mental clarity. Beautiful in the morning or before meditation and breathwork.

1. Use 25 to 35 grams of ceremonial cacao from your favorite block.
2. Heat 200 ml almond milk to around 70°C.
3. Let the cacao melt fully and stir into a creamy drink.
4. Add a pinch of cinnamon for warmth and softness.
5. Let the drink cool slightly until comfortably warm.
6. Stir in one teaspoon of raw honey.

Always add honey after the cacao has cooled slightly. This recipe is ideal for evenings, journaling or gentle integration moments.

The cacaochino is a soft, creamy cacao with a light foam layer. This version can be made with a ceremonial block or ORA cacao discs.

1. Chop 20 to 30 grams of cacao from your block.
2. Heat 200 ml (plant based) milk to a maximum of 70°C.
3. Let the cacao melt gently while stirring.
4. Briefly froth with a milk frother.
5. Add cinnamon or cardamom if desired.

1. Use approximately 10 to 20 discs, about 28 grams in total.
2. Heat 200 ml milk or water to around 70°C.
3. Let the discs dissolve while stirring gently.
4. Briefly froth until a light foam layer appears.

Amma Bars are naturally creamy. Perfect for a quick cacao, at home or on the go.

1. Choose one Amma Bar, such as LOVE, RELAX or FOCUS.
2. Heat 200 ml water, herbal infusion or (plant based) milk to a maximum of 70°C.
3. Let the bar melt gently while stirring until smooth.
4. Drink slowly and notice which energy this blend opens.

Blue Lotus supports relaxation and inner stillness. Especially beautiful in the evening or during integration.

1. Steep Blue Lotus in hot water for 5 to 10 minutes.
2. Use 200 ml of this infusion as your base.
3. Add one Amma Bar, preferably LOVE or RELAX.
4. Let dissolve gently and stir into a soft, full drink.

This recipe invites you to slow down, breathe deeper and allow your system to gently exhale.

A warm and cold ritual with fresh farm milk, real vanilla and ceremonial cacao. Grounding, creamy and pure.

Making the vanilla ice cream

1. Gently heat 500 ml fresh full fat farm milk in a saucepan.
2. Split one vanilla pod and scrape out the seeds.
3. Add both seeds and pod to the milk.
4. Let infuse gently for 15 to 20 minutes on low heat without boiling.
5. Optionally sweeten lightly with raw honey or a touch of jaggery.
6. Let cool, remove the pod and freeze for at least 4 hours.

Stir the ice cream briefly every hour to keep it creamy.

Preparing the cacao

1. Chop 20 to 30 grams of ceremonial cacao or use one Amma Bar.
2. Heat 150 ml milk or water to a maximum of 70°C.
3. Let the cacao melt and stir until smooth.

Serving

1. Place one small scoop of vanilla ice cream in a warm cup.
2. Slowly pour the warm cacao over the ice cream.
3. Allow it to partially melt and drink slowly.

Soft banana bread with pieces of Amma Bars that gently melt in the oven. Perfect alongside a cup of cacao.

Ingredients

• 3 ripe bananas
• 2 eggs
• 60 g unsalted butter melted or ghee
• 120 g spelt flour or wheat flour
• 1 tsp baking powder
• 1 tsp cinnamon optional
• Pinch of Celtic sea salt
• 1 Amma Bar chopped LOVE or RELAX are beautiful

Preparation

1. Preheat the oven to 175°C.
2. Mash the bananas until smooth.
3. Mix in the eggs and melted butter.
4. Add flour, baking powder, salt and cinnamon and stir briefly into a batter.
5. Fold in the Amma Bar pieces keeping a few for the top if desired.
6. Pour into a greased loaf tin and bake for 40 to 55 minutes until a skewer comes out clean.
7. Let cool before slicing so the texture sets nicely.

Tip: for extra softness, serve with a small knob of butter and a pinch of cinnamon.