Part 2: Cacao and Blood Flow — Nature’s Pre-Workout Forget the tingling, artificially flavored pre-workout powders. Pure cacao contains flavanols — particularly epicatechin — that stimulate the production of nitric oxide in your blood vessels. Nitric oxide causes vasodilation: your blood vessels widen, blood flows more freely, and your working muscles receive more oxygen and nutrients during exercise. Studies have shown that regular cacao flavanol consumption can meaningfully improve blood flow and exercise efficiency, particularly in endurance sports. Cacao also contains theobromine, a mild, long-lasting stimulant that increases heart rate and alertness more gently than caffeine — without the crash. It’s a smooth, sustained energy lift that pairs perfectly with training. Try melting 1.5 oz of pure cacao into hot water 30–45 minutes before training. Cyclists consuming cacao regularly have shown improved time trial performance compared to control groups. That’s the power of real, unprocessed cacao. Pure cacao before training: possibly the most delicious pre-workout nature ever invented. #FoodOfTheGods

Part 1: The Power of Pure Cacao — Fuel for the Athletic Body Most athletes obsess over protein and carbs, but there’s an ancient superfood hiding in plain sight: 100% cacao. Not chocolate — pure, unprocessed cacao. Raw cacao is one of the richest dietary sources of magnesium, a mineral absolutely critical for muscle contraction, nerve function, and energy production. Most athletes are chronically deficient in magnesium without even knowing it. Low magnesium = slower recovery, more cramps, poorer sleep. Cacao also delivers iron, zinc, and copper — micronutrients that support oxygen transport, immune function, and connective tissue repair. Just 1 oz of pure cacao contains a remarkable density of these performance-critical minerals in a bioavailable, whole-food form — no supplement pill required. Ancient Mesoamerican warriors drank cacao before battle. They may have known something we’re only now confirming in labs. #FoodOfTheGods

Bitcoin Beans Colombian Cacao and Hodl Butter Ice Cream Serves 4 | No white sugar, no processed ingredients INGREDIENTS ∙ 80g Bitcoin Beans 100% Colombian cacao . 1 healthy table spoon of Hodl Butter @npub1uzt2...qtrh ∙ 400ml full-fat coconut milk (canned, unsweetened) ∙ 4 tbsp raw honey or pure maple syrup - @npub1swee...ns6h ∙ 2 ripe bananas, frozen and sliced ∙ ½ cup raw cashews, soaked 4hrs and drained ∙ 1 tsp pure vanilla extract (alcohol-free) @npub1yfp4...32lg ∙ 1 pinch of sea salt INSTRUCTIONS 1. Soak cashews – Place cashews in a bowl, cover with filtered water, and soak for at least 4 hours or overnight in the fridge. Drain and rinse well before using. 2. Freeze bananas – Slice bananas into coins and lay flat on a parchment-lined tray. Freeze until completely solid (best done the night before). 3. Melt the cacao paste – Roughly chop the cacao block into small pieces. Melt gently in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth. Do not overheat. Set aside to cool slightly. 4. Blend the base – Add the soaked cashews, coconut milk, Hodl Butter, honey/maple syrup, vanilla extract, and sea salt to a high-speed blender. Blend on high for 60–90 seconds until completely silky and smooth. 5. Add the melted cacao – With the blender running on low, pour in the melted cacao paste and blend until fully combined. Taste and adjust sweetness. 6. Add frozen bananas – Add the frozen banana slices and blitz again until thick and fully incorporated. 7. Churn or freeze – Pour into an ice cream maker and churn for 20–25 minutes. No machine? Pour into a freezer-safe container, cover, and freeze for 1 hour. 8. Stir (no-churn method) – Stir vigorously with a fork every 45–60 minutes for 3–4 hours to break up ice crystals until thick and creamy. 9. Final freeze & serve – Transfer to a sealed container and freeze for a final 2 hours. Remove from the freezer 5–10 minutes before serving. Top with cacao nibs, a drizzle of honey, or fresh berries. TIPS ∙ 80g of cacao paste gives a rich, dark chocolate flavour — reduce to 60g for a milder taste. ∙ Medjool dates blended in work well as an alternative sweetener. ∙ For extra richness, replace half the coconut milk with coconut cream. ∙ Keeps in the freezer for up to 2 weeks in an airtight container.​​​​​​​​​​​​​​​​ To garnish why not sprinkle on some @Bitcoin Beans Nibs! Enjoy enjoy enjoy!

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!