NFL Cacao Butter is the only raw, certified organic, chemical-free cocoa butter - the pure oil of the cacao bean.

Cacao Butter is what white chocolate is made of.

NFL raw, organic Cacao Butter is created through a proprietary cold-pressed method. This process begins by cold-pressing raw, organic Cacao Nibs into a "cake" in such a way that the oil begins to separate from the protein and fibber. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit and is usually 104 degrees Fahrenheit (all other cocoa butters are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify in an attractive shape and packaged for shipment!

From the cacao farms, to the packaging facility, to the workers and to you, we have done everything possible to ensure that super-high quality and integrity comes through in our finished food products.

NFL Butter is the most prized oil known. Its golden hues hint of its connection to the great alchemical cure-all: The Philosopher's Stone.

No chemicals, no hexane, no solvents.

Melts at approximately 90 degrees Fahrenheit (35 degrees Celsius)

Storage:
Store in a cool, dry place. Nature's First Law raw organic Cacao Butter has a high level of stability and a long shelf-life (over a year).

Ingredients: Certified Organic Raw Cacao Butter (Vegan)

Product of Ecuador

It takes approximately 2-1/2 to 3 pounds of raw cacao nibs/beans to create one pound of raw Cacao Butter.

NFL statement
'All sales of N FL cacao products support indigenous farmers in Ecuador. To supply our quality, raw, unfermented, organic cacao and products made from this cacao, we pay each farmer 25% more than the price for regular, organic cacao in Ecuador. We have also been helping to fund the growth of infrastructure and irrigation on each farm to ensure quality cacao to our customers and to allow each farm to increase production (and therefore increase income). Also, at the processing location, where cacao butter is pressed and cacao powder is separated (amongst other things), we help provide education (regular courses on health, sanitation, etc.) and higher than standard salaries to all the workers. Your support of our cacao products has already inspired the recent planting of 100,000 cacao trees in Ecuador.'