Cacao v. Cocoa Powder: What’s the Difference?

Cacao v cocoa: I get the question a lot whether cacao powder can be subbed for cocoa powder in chocolatey dessert recipes. Let’s discuss!

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What is cacao powder?

In short, cacao is a raw, less processed form of cocoa. They come from the same plant the main difference is when they are turned into a powder: before or after roasting.

The process looks something like this:

Harvested. Both cocoa and cacao start out as beans from the cacao plant.

Separated. The beans are separated from the white fatty part surrounding the beans (cocoa butter).

Fermented. The beans are then fermented to develop flavor before they are roasted. Cacao powder is processed at a low temperature and made from ground up beans that have been fermented but not roasted.

Roasted. Cocoa powder, on the other hand, is processed at higher temperatures and made from ground up beans that have been both fermented and roasted.

Taste Differences with Cacao v. Cocoa

Cacao powder tends to be a bit more bitter than cocoa powder. Roasting the beans develops the sweet flavor a bit more making cocoa powder a sweeter option. No wonder it’s so popular in desserts!

When to Choose Cacao or Cocoa

They can be used pretty interchangeably, though it will have an effect on the flavor.

If you like a slightly bitter, earthy flavor, you won’t mind subbing in cacao for cocoa in your favorite recipes.

I personally like my desserts sweet so I use cocoa powder for all my baked goods and save cacao powder for healthier, no bake treats. I’ll give you some ideas below!

Ways to Use Cacao Powder in Recipes

Smoothies. Try a chocolate smoothie! Add a tablespoon of cacao powder in your favorite peanut butter banana smoothie for a rich, chocolatey dessert!

Balls. Energy balls, bliss balls. Whatever you want to call them, no bake balls are great for incorporating some cacao powder!

Pudding. I have this chocolate avocado pudding recipe which is so fun.

Bark.