Bitcoin Beans Cacao Carrot Cake with Cream Cheese Frosting Makes one 9-inch cake | Serves 10–12 Ingredients Cake ∙ 2 cups grated carrots (about 3 medium carrots) ∙ 1 cup unsweetened shredded coconut ∙ 3 free-range eggs ∙ ½ cup coconut oil, melted and cooled ∙ 1 cup panela (rapadura sugar), finely grated or crumbled ∙ 2 tablespoons fresh lemon juice ∙ 1½ cups all-purpose flour ∙ ½ teaspoon Himalayan salt ∙ 1 teaspoon cinnamon ∙ ½ teaspoon garam masala ∙ 1 teaspoon baking powder ∙ ½ teaspoon baking soda ∙ ¾ cup Bitcoin Beans Cacao (La Reserva or El Clásico), roughly chopped into chunks ∙ ½ cup roughly chopped walnuts Cream Cheese Frosting ∙ 8 oz (1 block) full-fat cream cheese, softened ∙ 3 tablespoons panela, finely grated ∙ 2 tablespoons fresh lemon juice Instructions 1. Prep (10 minutes) Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Grate the carrots and coconut. Roughly chop the cacao into chunks — whatever size you enjoy. Roughly chop the walnuts. 2. Mix the Wet Ingredients (5 minutes) In a large bowl, whisk together the eggs, melted coconut oil, finely grated panela, and fresh lemon juice until the panela begins to dissolve and the mixture is smooth. 3. Combine Dry Ingredients (5 minutes) In a separate bowl, whisk together the flour, Himalayan salt, cinnamon, garam masala, baking powder, and baking soda. 4. Bring It Together (5 minutes) Fold the dry ingredients into the wet ingredients until just combined — do not overmix. Gently fold in the grated carrots, shredded coconut, chopped cacao chunks, and walnuts. 5. Bake (40–45 minutes) Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting. 6. Make the Frosting (5 minutes) Beat the softened cream cheese until smooth and fluffy. Add the finely grated panela and fresh lemon juice, and mix until fully incorporated. Taste and adjust lemon or sweetness as desired. 7. Frost and Serve Once the cake is completely cool, spread the cream cheese frosting generously over the top. Garnish with a few extra cacao chunks, chopped walnuts, or a dusting of cinnamon if you like. Notes ∙ Panela is an unrefined whole cane sugar — grate or finely crumble it so it dissolves evenly into the batter and frosting. If you can’t find this in your shop, then brown sugar can also work. ∙ Garam masala adds a warm, subtle spice that pairs beautifully with the cinnamon and dark cacao. Start with ½ tsp and adjust to taste. ∙ Cacao chopped into rustic chunks for rich pockets of intense chocolate flavor throughout the cake. ∙ The cake keeps well covered in the refrigerator for up to 4 days. Best served with a Cacao brew for dunking purposes!

CACAO AS A WHOLE FOOD:
THE FAT LAYER – THE MATRIX
PART 5 OF 5 We’ve broken it down piece by piece. Stearic acid.
Oleic acid.
Palmitic acid. Now zoom out. Because this is where it all comes together.
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The fat in cacao doesn’t arrive in isolation. It comes as a system.
A matrix. And that changes everything.
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Inside raw cacao, those fats are packaged with: * Flavanols — supporting blood flow and vascular function * Magnesium — driving hundreds of enzymatic processes in the body * Fibre — slowing absorption and feeding the gut * Theobromine — a gentle stimulator and vasodilator that complements the fats This isn’t random. It’s coordinated.
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This is the part modern nutrition keeps missing: You can’t extract one element…
Strip it from its environment…
And expect the same result. Because the effect comes from the relationship.
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In whole cacao: The fats are stable.
The absorption is moderated.
The cacao system is supported. Energy comes in steady.
Clean.
Sustained. Low noise.
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But when cacao is heavily processed into chocolate… The matrix gets disrupted. Sugar increases.
Key compounds degrade.
The balance is lost. The fat is still there. But the intelligence around it is gone.
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Why this matters: Your body doesn’t read labels. It responds to inputs as systems. Whole food = coherent signal
Processed food = fragmented signal And over time… That difference compounds.
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So this was never just about fat. It was about how it’s delivered. Cacao got this right from the start. A complete package.
Built for function.
Built for balance.
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Who this is for: * The one tired of overcomplicating nutrition * The one who’s tried every “hack” but still feels off * Anyone ready to move from isolated nutrients → whole inputs * Those who want food that actually works with their biology Real food. And a system your body already knows how to run. #CacaoIsNotCandy

CACAO AS A WHOLE FOOD:
THE FAT LAYER – PALMITIC ACID
PART 4 OF 5 We’ve looked at stearic acid.
We’ve followed it into oleic acid. Now we come to the one most people have been told to avoid: Palmitic acid. This is where the conversation usually gets distorted.
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Palmitic acid is a saturated fat. And in the modern narrative, that’s often enough to label it as “bad.” But context matters.
Dose matters.
Source matters. Because palmitic acid isn’t foreign to your body. You make it yourself.
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What makes palmitic acid different: * It’s a foundational building block for cell membranes * It plays a role in energy storage and cellular signalling * It’s involved in the production of key lipids your body depends on daily This isn’t some toxic input. It’s part of your baseline biology.
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The real issue isn’t palmitic acid in isolation. It’s the environment it’s delivered in. Highly processed foods…
Refined sugars…
Damaged industrial oils… That’s where things start to break down. Not in a whole food like cacao.
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Cacao delivers palmitic acid in balance. Alongside stearic acid.
Alongside oleic acid. A system.
Not a fragment. And that changes how the body responds.
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Why this matters: Your metabolism isn’t built on single nutrients. It’s built on relationships. Palmitic acid has been studied for its role in: * Supporting cellular structure and integrity * Providing a stable, slow-burning energy source * Acting as a signalling molecule in metabolic processes
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So while fiat food reduced this to:
“palmitic acid = bad” Nature took a different approach. It integrated it.
Balanced it.
Made it functional.
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Who this is for: * The one who’s been told fat is the enemy and still feels off * The one eating “clean” but relying on ultra-processed low-fat options * Anyone looking to rebuild from the ground up with real inputs * Those who want energy that lasts, not spikes that fade It’s not about cutting things out blindly. It’s about understanding what your body is actually made of. And feeding it accordingly. #CacaoIsNotCandy

La Reserva Cacao Scarce by design, now sold out! Hopefully due back in in a month or so depending on harvests.