Sunflower seeds are nutritional powerhouses that are rich in essential nutrients like vitamin E and zinc, which bolster your immune system and protect your cells from damage. They are also loaded with key micronutrients like thiamine, manganese, copper, magnesium, and selenium. Studies show that the nutrients and compounds found in sunflower seeds can confer a host of benefits including reducing the risk of heart disease, fighting against cancer, improving thyroid function, keeping blood sugar steady, and promoting skin health.

While this all might sound great, you won’t actually realize most of these benefits by simply opening a kernel and eating the seed raw. The reality is that most of the nutritional potential remains untapped as the nutrients and compounds in the seeds are not readily absorbed by the human digestive system. In order to get the most out of our seeds, we first soak and sprout them. This process helps to unlock their full nutritional potential and enhance their digestibility. After the seeds are sprouted we lightly roast them at low temperatures to preserve their nutrients and further boost their digestibility and flavor.

All of our seeds have been soaked and sprouted so as to increase their digestibility and unlock their full nutritional potential. Sprouted seeds are seeds that have been allowed to germinate or sprout. This involves soaking the seeds in water until they begin to sprout, and then rinsing and draining them several times a day to encourage further growth. This process releases their enzyme inhibitors, making them easier to digest and allowing your body to absorb the nutrients better. It also breaks down the plant defense mechanisms and reduces anti-nutrients like phytic acid and lectins which interfere with digestion and absorption of minerals and other nutrients.

Chocolate in it’s most simple and classic sense is cacao beans that have been fermented, roasted, and then ground into a paste, to which other ingredients such as sugar, milk, etc. are then added. While cacao solids offer a host of health benefits and quite literally supercharge your body in a number of ways, it is cacao butter that makes up the entire fatty base of the chocolate. Cacao butter has an excellent lipid profile and is healthy in its own right, but it only offers a small subset of the of the key micronutrients your body needs. It also has a very bitter taste, which requires a lot of sweetener in order to overcome. Our goal with Chocolate 2.0 was to create a chocolate product that was superior to traditional chocolate products in every single way: taste, texture, nutrition, etc. To achieve this, we simply “upgraded” the process by adding in several highly nutrient dense ingredients, all of which promote a healthy gut, stable blood sugar levels, and optimal metabolism. Our sprouted seeds are one of those superfood ingredients. We first soak, sprout, and lightly roast them before we grind them into a fine paste to be used along with cacao butter to form the base of our chocolate. This enhanced base, made from sprouted seeds and cacao butter, boosts the nutrition of our chocolate by offering all of the health benefits discussed above. But a healthier chocolate isn’t the only reason we chose to include these nutritional wonders. They both have a unique mild, nutty flavor that pairs exceptionally well with cacao. They also add a delightfully soft, fudge-like consistency to our chocolate in addition to a lovely creaminess and rich, nutty taste.

Cacao butter is rich in antioxidants like flavonoids, which help fight cell damage and boost your immune system. Additionally, it contains healthy fats, particularly oleic acid (the same heart-healthy fat found in olive oil), which can support cardiovascular health. Cacao butter also provides essential minerals such as magnesium, which aids in muscle and nerve function, and iron, which helps prevent anemia.

Of course, quality is crucial when it comes to cacao butter. Many suppliers of cacao butter use modern facilities and processes that increase the efficiency of extraction but distort the natural health-promoting qualities of cocoa butter. We obtain our cacao butter through a cooperative society of the villagers in Ghana. It is produced from 100% organically grown trees and cold-pressed using a system that has been used for centuries in Ghana. That’s what makes our butter outstanding. It provides our chocolate with a smooth texture and a rich, luxurious mouthfeel.

The cacao bean is one of the richest sources of antioxidants on earth and is packed with a wide range of polyphenols, flavanols, and essential minerals which can benefit the body in a host of positive ways. The flavanoids in cacao, particularly epicatechin, catechin, and procyanidins, help neutralize free radicals in the body, reducing oxidative stress and lowering inflammation in the body. They can also improve blood flow, lower blood pressure, and enhance heart health by promoting the production of nitric oxide, which relaxes blood vessels. Regular consumption of cacao is correlated with a reduced the risk of heart disease. Of course, a discussion of cacao’s health benefits would not be complete without mentioning it’s mood enhancing properties. It contains several compounds, including theobromine, phenylethylamine, and anandamide, which boost serotonin and endorphin levels, improving mood and reducing symptoms of depression.

Quality and sourcing are crucial considerations for cacao for several reasons, including flavor, health benefits, environmental impact, and ethical concerns. High-quality cacao beans, like those used in Chocolate 2.0, produce better-tasting chocolate with complex and rich flavors. The terroir (the environment in which the cacao is grown), the bean variety, and the post-harvest processing (fermentation and drying) significantly influence the flavor profile of cacao. Our cacao is minimally processed, which allows it to retain all of its natural health-promoting properties. Additionally, strict quality control ensures that our cacao is free from contaminants such as mold, heavy metals, and pesticides. Our cacao is sourced from small villages in Ghana, where it is grown organically using sustainable farming practices that protect the environment and promote biodiversity. Fair trade practices ensure that farmers receive a fair price for their cacao, improving their livelihoods and promoting sustainable farming practices. By enjoying Chocolate 2.0, you ensure that you reap the full spectrum of health benefits and savor the pure, unadulterated goodness that this remarkable bean has to offer while supporting sustainable and fair practices in the cacao industry.

As mentioned above, allulose is a monosaccharide while table sugar (sucrose) is a disaccharide consisting of one glucose molecule and one fructose molecule. Sucrose is metabolized by the body into glucose and fructose, which are then used for energy or stored as fat. Allulose, on the other hand, is absorbed by the body but is not metabolized in the same way as glucose or fructose. It is largely excreted in urine, and therefore has a negligible impact on calories and blood sugar levels. It is about 70% as sweet as sucrose.

Allulose is an absolute game changer in the world of low calorie sweeteners. To find out why, you can check out our deep dive on allulose here. To summarize, humans have been trying for decades to “have their cake and eat it too” in their quest to replace sugar. How can we get all the sweetness without all the calories? Many artificial sweeteners and isolated sugar alcohols have hit the market with the promise of filling that role. Yet the sweetness profile of each of these has left something to be desired compared to sugar, not to mention the sketchy side effects. Unlike other zero-calorie sweeteners, allulose has a sweetness profile and texture that is nearly identical to sugar. This means that it browns and bakes just like sugar and so it can be used as a direct substitute and it leaves no lingering aftertaste in your mouth like some of the other the other sweeteners. 

We’ve mentioned that allulose is essentially non-caloric and therefore has the benefit of helping reduce calorie and sugar intake. There are many collateral benefits associated with reduced sugar intake, such as better dental health, more stable blood sugar, lower inflammation, etc. However, allulose is associated with a whole host of beneficial health effects beyond just reducing calorie and sugar intake. Recent research suggests that allulose may have positive effects on gut health. It acts as a prebiotic by helping to increase the abundance of beneficial bacteria, decrease the abundance of harmful bacteria, and improve intestinal barrier function. This is in stark contrast to most artificial sweeteners and sugar alcohols which are known to cause GI distress when consumed in larger quantities. Some research also indicates that allulose may improve insulin sensitivity, which is beneficial for metabolic health. Additionally, some very exciting preliminary studies also suggest that allulose may even help reduce fat accumulation by shrinking fat cells, especially in the liver. There’s even some research that suggests that allulose may help reduce oxidative stress and inflammation, which are linked to various chronic diseases. So it’s official, not only can allulose replace everything we love about sugar, leaving nothing to be wanted from a sensory and pleasure perspective, but it actually improves our health in a number of ways.

Of course there is nothing inherently wrong with sugar. Sugar is totally natural and healthy when eaten in modest quantities. The issue is that the quantity of sugar typically added to conventional chocolate products in order to overcome the bitterness of cacao is well over a healthy, modest quantity. This is especially true if you are like most people and have difficulty stopping at just one serving. We chose to sweeten Chocolate 2.0 with allulose instead of sugar because we wanted to create a chocolate product that can be eaten like food. With allulose as the primary sweetener, you can enjoy all of the decadent flavors of Chocolate 2.0 and reap the full health benefits of its amazing superfood ingredients without spiking your blood sugar or consuming extra calories from sugar. Not only that, but allulose has a whole plethora of health benefits on it’s own that you can read about in the section above.

If you were to rank all of the low/non-calorie sweeteners, allulose would take the #1 spot for health benefits and sweetness profile. Monk fruit extract would be a close second. It’s sweetness profile does not match sugar’s quite as well as allulose does, but it still tastes more similar to sugar than any of the other natural or artificial sweeteners on the market, including stevia, sucralose, and erythritol, etc. It also doesn’t leave any kind of lingering aftertaste like many people complain about in other sweeteners like stevia. Being a natural compound extracted from a fruit, it is generally well tolerated by the human GI system, with some studies even suggesting that it contributes positively to gut health by reducing the presence of harmful microbes. Monk fruit cultivation also has a low environmental impact relative to other sweeteners, particularly sugar cane and corn. Because it requires less resources to cultivate and process, it one of the most sustainable and healthy of the natural sweetener choices available.

Allulose contributes most of the sweetness to Chocolate 2.0. As mentioned in the section above, the sweetness profile of allulose is nearly identical to sugar. However, since allulose is only about 70% as sweet as sugar this means that higher volumes are required in order to achieve the sugar-like sweetness that we all know and crave. Monk fruit extract, on the other hand, has a very unique and distinct sweetness profile. Without getting too technical, the presence of volatile organic compounds (VOCs) within the mogrosides provide a sweetness that some describe as having fruity and slightly caramel-like tasting notes. We have found that the sweetness provided by monk fruit makes a fantastic complement to the bitter, earthy, and nutty tasting notes naturally present in cacao. Therefore, instead of simply adding more allulose to increase the sweetness, we use a touch of monk fruit extract to complement and enhance the sweetness provided by allulose. This combination of sweeteners creates an unbeatably delicious sweetness profile with unmatched health benefits.

Salt is not only healthy, it’s absolutely essential for our bodies to function. You need salt to live, just liken you need food to live. It plays a crucial role in all of the key biological processes described below.

The primary factor that determines how “healthy” salt is for you is how much you consume. Salt follows the same rule as everything else in life: it’s healthy in moderation. If you’ve every heard sodium talked about in a negative light, it’s likely in reference to the fact that heavily processed and refined salts are typically added to many packaged food items. When people rely too heavily on packaged foods as a source of nutrition they are consuming excessive amounts of salt. This puts all of the systems described below out of balance and negatively impacts their health.

Hydration and Fluid Balance
Sodium (Na⁺) and chloride (Cl⁻) ions are vital electrolytes in the body. They help regulate the movement of water between cells and their environment, ensuring that cells remain properly hydrated and can function optimally. This is necessary for all physiological processes.

Nerve Function
Sodium ions are essential for the proper functioning of the nervous system. They help generate and transmit electrical signals (nerve impulses) throughout the body. These impulses are critical for communication between the brain and other parts of the body, enabling sensory perception, muscle contractions, and reflexes.

Muscle Function
Sodium works in tandem with potassium to ensure that muscles contract and relax properly. During muscle contraction, sodium ions enter muscle cells, while potassium ions exit. This ion exchange generates the electrical signals needed for muscle movements.

Digestive Health
Chloride is a key component of hydrochloric acid (HCl) in stomach acid. Stomach acid is essential for digestion, as it breaks down food, absorbs nutrients, and kills harmful bacteria.

Nutrient Absorption
Sodium is involved in the active transport of nutrients across cell membranes.
Mechanism: Certain nutrients, such as glucose and amino acids, rely on sodium-dependent transporters to enter cells from the digestive tract.

Blood Pressure Regulation
Sodium plays a role in regulating blood pressure by influencing the volume of blood (through fluid retention) and the tone of blood vessels.

There are a number of different types of salt that are available commercially. Some of the most common types include:

Table Salt

The type that most people are familiar with, and also one of reasons that salt generally gets a bad rap among mainstream health educators, is table salt. Table salt can come from a number of different sources, including oceans, seas, saline lakes, and underground salt mines. What distinguishes it is that it is highly refined and processed to remove all impurities and mineral content. Sometimes minerals, most commonly iodine, are artifically added back to the salt in order to prevent nutrient deficiencies. It also often contains additives such as anti-caking agents to prevent clumping.

Sea Salt

Sea salt is harvested directly from ocean or sea water through evaporation and retains all of the trace minerals that are naturally present in the water. It is arguably one of the healthiest types of salt due to its natural extraction process and the presence of essential minerals. It’s production process involves collecting seawater in large shallow pans and leaving them to evaporate under the sun and wind. This process can take up to several months depending on weather conditions. As the water evaporates, the salt concentration increases, and different minerals begin to crystallize at various stages. The crystals are raked and harvested from the bottom of the salt pans. The size and texture of the crystals can vary, leading to different types of sea salt such as coarse, flaked, or fine. Different harvesting regions impact the both the texture and flavor of the sea salt produced.

Rock Salt

Also known as halite, rock salt is typically found in large, underground deposits that were formed from the evaporation of ancient bodies of water. It is known for its larger crystalline structure and coarse texture. Rock salt can be extracted from the earth using traditional methods like drilling and blasting or by drilling wells that are filled with water to dissolve the salt and create a brine solution that is evaporated.

Himalayan Pink Salt

Himalayan pink salt is a type of rock salt that is mined from ancient salt deposits in the Himalayan region. It is known for it’s distinct pink hue, a result of higher concentrations of iron relative to other salts.

Kosher Salt

Kosher salt is so named, not because it follows specific kosher dietary laws, but because it is traditionally used in the process of koshering meat. This process involves removing surface blood from meat by sprinkling coarse salt over it. It can be sourced from either seawater or underground salt deposits. What differentiates it from other types of salt is its unique crystal structure which appear as large, coarse, flat flakes. This texture is achieved through specific processing techniques that are dependent upon its source and harvesting method. Like other sea salts and rock salts, it is free from additives and contains many naturally ocurring minerals.

Pure sea salt is arguably the healthiest type of salt due to its natural extraction method, lack of processing, and high mineral content. Because it retains the same structure and mineral profile as its natural source, it is processed and assimilated by the body in the most optimal way. Another benefit of sea salt, especially relative to table salt, is that it often contains lower concentrations of sodium due to its larger crystal size. This means that you can use less sea salt to achieve the same level of flavor. Lastly, while table salt is often artificially iodized to prevent iodine deficiency, many sea salts naturally contain iodine, which is crucial for thyroid function and hormone regulation.

Of course there is nothing inherently wrong with sugar. Sugar is totally natural and healthy when eaten in modest quantities. The issue is that the quantity of sugar typically added to conventional chocolate products in order to overcome the bitterness of cacao is well over a healthy, modest quantity. This is especially true if you are like most people and have difficulty stopping at just one serving. We chose to sweeten Chocolate 2.0 with allulose instead of sugar because we wanted to create a chocolate product that can be eaten like food. With allulose as the primary sweetener, you can enjoy all of the decadent flavor of Chocolate 2.0 and reap the full health benefits of its amazing superfood ingredients without spiking your blood sugar or consuming extra calories from sugar.