Please click on the 'Wholesale' tab on the top right corner of the website and fill out our wholesale application form or contact our customer service team who will be more than happy to talk you though the process.

Theobroma Cacao is the Latin name for the cacao tree. In Latin countries, the word Cacao is used, where as in English-speaking countries, cocoa is more commonly used. We use the word Cacao because our cacao products are minimally processed and have not been through the intense processing that traditional cocoa products have.

The Cacao we use is grown by the Ashaninka community in the Peruvian Amazon. We’ve worked with the Ashaninka cooperative Kemito Ene since 2015, and their cacao is very special. It is shade-grown under the forest canopy as it has been for generations, preserving the forest while providing a sustainable income for the community. These traditional farming methods are naturally regenerative, retaining carbon in the soil, and keeping it fertile for future crops.

We trade directly with Kemito Ene, paying an above fair-trade price for their cacao. This Cacao is not roasted, unlike the majority of commercial cocoa. This really allows the complex flavour of these high quality beans to shine!

This is known as ‘blooming’. The cacao butter becomes separated from the chocolate due to extreme changes in temperature. Although the chocolate is perfectly fine to eat, the texture may not be as intended.

In such circumstances, please get in touch with us and we’ll be happy to replace your chocolate.

Yes, our Coconut Butter/Oil is extra virgin. Organic coconut flesh is crushed, pressed and centrifuged in order to achieve extra virgin oil. You can read about the full process here  - Loving Earth Blog.

Both varieties have their own distinct idiosyncrasies and identity. Different growers, climate conditions, soil structures and the variety of crops grown in the area give each a unique flavour.

The Peruvian cacao powder has a lower fat content (12%) and higher ORAC score than the Balinese cacao powder which has about 25% fat content.  The reason Balinese cacao powder has a higher fat content is because the temperature has been controlled to less than 45ºC in the press, so not as much pressure can be used. With Peruvian cacao powder much more pressure is used, generating heat so the temperature can get up to 65ºC in the press, but due to the increased pressure there is less fat in the finished product and therefore more antioxidants.

Lauric acid makes up for 44 – 57% of Coconut Oil's fatty acid profile.

Our Agave Syrup is a minimally processed natural certified organic sweetener. It’s a concentrated food  - essentially a concentrated cactus juice - and just like any concentrated fruit juice (or honey, for that matter) it should be consumed in moderation. The sugars in our Agave Syrup are in the same form as honey and fruits and are processed by the body in a similar way. It is low GI and diabetic friendly but people with fructose intolerance should avoid it. Please see the following article for a more in-depth analysis of agave and whether you should consume it.

We’ve heard from some diabetics that our Agave Syrup is the only sweetener that they can consume, and we’ve also had feedback from people that agave doesn’t agree with them. We’re all different and we’ve found that the best results come from listening to our bodies. We have a number of alternatives –Yacon Syrup, Coconut Sugar and Coconut Nectar.

Coconut Sugar is very low in fructose content – about 5%. Yacon consists of 35% free and 25% bonded fructose and is considered by many to be beneficial for people suffering from diabetes.

If in doubt, we recommend that you consult your doctor or naturopath. To determine what suits you, start with very small doses and discover how your body responds.

Please contact our customer service team who will be more than happy to talk you though the process.

Fair trade is a concept that supports producers in developing countries. It allows them to receive a fair payment for their product, with better trading conditions and higher standards of social equity. It also places emphasis on environmental responsibility and promotes sustainability.

All of the cacao and coconut sugar that we source is fair trade certified by either the Fair trade labelling organisation or Control Union under their Fair Choice standard please see each product for specific detials. Loving Earth is 100% committed to providing our growers with the best price we can for their produce, which is often above the standard fair trade rate and never below it.

The majority of our ingredients are sourced directly from small producer groups and we pay them a premium that is significantly above the benchmark commodity prices. We verify that the wider local community in which the producer is based benefits from the sale of the product through education, health care and various other resources and projects.

Where the producers are members of third party fair trade programs we mention this on their grower page.

No ingredients that contain gluten or dairy are processed in our facility. 

All of our Chocolate's contain nuts and are not suitable for those with nut allergies

Since our products are raw, organic and preservative free, they are extremely sensitive to oxygen and moisture and require specialised packaging. This ensures the integrity of the nutrients and quality of the product are maintained for its entire life cycle.

Our packaging choices are designed to have the lowest possible negative impact on the environment whilst ensuring that the quality of the product is upheld. As the technology of environmentally friendly packaging evolves, we’re continually upgrading our packaging to find solutions that meet our needs on all levels.

Our 30g chocolate range is a good example. Wishing to invest all aspects of this product with meaning, we worked for a long time to find environmentally friendly packaging, eventually sourcing one made from 75% plant-based fully compostable material.

All of our chocolate boxes are made with 100% post-consumer recyclable card paper using vegetable based inks. The clear film packet enclosing the chocolate inside the boxes is 100% compostable. 

Our Agave Syrup, Coconut Nectar, Superfood jars and Raw Butters are all packaged in glass, which is eternally recyclable. For our packing material we use compostable Bio-Fill. The cans which we use for Coconut Sugar, Drinking Chocolate, Cacao Powder and Maca Powder are made from recycled board.

We are currently working towards finding better alternatives to the current clear plastic stand up bags.

We also offer bulk sizes (to everyone, not just wholesale customers) to save on waste from packaging.

Our packaging is entirely BPA free.

Most of our products are made in-house at our production facility in Melbourne. 

Other products which require a minimal amount of processing are processed in facilities run by the grower associations in their place of origin. Not only does this retain the highest possible levels of nutrition and freshness in the products, but also adds value and creates more avenues of income for the producers, their families and the overall community.

Activating nuts makes them easier to digest and allows our body to absorb more of the nutrients inside of them.

Most nuts are activated by soaking them in water for anywhere from 15 minutes to 24 hours, depending on the type of nut.

Our chocolate factory is HACCP certified and both our factories are audited and registered with the local council health department every year and we have a diligent quality control and assurance department.

Our products are organic and grown as close to their natural state as possible - without any genetic modification and a minimum of external interference. This means that they may sometimes not look as ‘uniform’ as mass-grown produce. Some of the nuts and fruits we use are not selected, i.e. they are not of the same size and taste. 

We always endeavour to maintain the highest standards in taste and quality. Should our products not match your expectations, kindly send them back to us and we will replace what you purchased. We really appreciate when people let the Loving Earth customer service team know about any quality issues they encounter. This way we can take action to fine tune our production methods where required. Contact us.

Our products are perfectly safe as long as they’re consumed in moderate quantities.

As far as superfoods are concerned, modify the serving relative to weight - if your child weighs about a third of the average adult, then give them a third of the recommended dose. Please consult your doctor or naturopath for individual sensitivities.

Since we are not registered health practitioners we cannot give this kind of advice. It's important that your doctor or naturopath is consulted in relation to this question.

Superfoods that are suggested unsafe during pregnancy include: 

-       Bee pollen. Not safe to consume while pregnant or breastfeeding.

-       Camu camu, maca and purple corn extract should not be consumed during pregnancy.

Of course! There is a ‘How to use’ section on the left hand side of every product page. You can also view recipes using the product by clicking on the ‘recipes’ tab below the ‘How to use’ section. Alternatively, go to our recipes page and find out how to use our products in delicious meals from mains and snacks to drinks and desserts.

We recommend storing our products in a cool, dark, dry place. Some people prefer to store nuts in the refrigerator.

Since our chocolate is raw and preservative free, it should be stored at cool temperatures. Due to our production and tempering methods, our Coconut Sugar Chocolate range is less likely to melt than our Agave Chocolate range (with the exception of Coconut Mylk Chocolate). Read more about our chocolate production here - Loving Earth Blog.

You can buy our products right here on this site and have them delivered to your door. If you prefer a physical outlet, please refer to our Stockists page to find the one nearest to you.

Please refer to our Stockists page.

Simply type in your suburb or postcode and click on the search button to find a stockist close to you.

Organic systems work in harmony with nature, keeping harmful chemicals out of our land, water and air, creating a healthy environment rich in wildlife, woodlands and nutrients. Certification is the best way to ensure that a company works in tandem with the natural environment.

The vast majority of Loving Earth products are Australian Certified Organic (ACO). This means that our foods and processing facility have been tested to the highest standards to achieve ACO certification; we comply with national and international standards for organic farming and processing. The below product is not currently certified organic by ACO:

Gubinge from the Kimberley region. We are looking to get this certified by ACO as wildharvested, however the Nyul Nyul community need to get their land rights through the legal system before this can happen - a lengthy process.

ACO certification applies to such aspects of food production as:

SOIL FERTILITY - soil is managed through crop rotations and the use of green manure crops, compost and natural mineral products to maintain natural soil fertility. Artificial fertilisers are prohibited.

PEST & DISEASE CONTROL - plant health is maintained through careful planning, suitable crop rotations and mechanical and natural methods of pest and weed control. Artificial pesticides and herbicides are prohibited.

Genetically Modified Organisms (GMOs) are strictly prohibited at every stage of production. A GMO is a plant or animal whose genetic material has been altered using genetic engineering techniques. GMOs are not allowed on the same production unit, even if a producer is not seeking certification of that area.

The ACO standards also do not permit irradiation and fumigation. So as long as a product has a legitimate Australian organic certification you can rest assured that it has not been irradiated or fumigated.  If it has been imported already packaged with a foreign organic certification there is a chance it could have been treated on import.  However, with ACO they make sure that products that bear their logo have not been irradiated or fumigated on import.

Please click on the following link to see a copy of our certificate.

Australian Certified Organic certificate

The packaging we use for the chocolate is compostable, however, it only starts decomposing once it is in an environment that contains heat, oxygen, moisture and microorganisms (a composting environment). 

There is some bad press surrounding agave these days but that is specifically referring to agave syrup made from the pulp of the Blue Weber variety of the cactus and the processes used to make it.

We use the Wild Maguey species which is an entirely different variety, with an entirely different methodology used to produce it. We use only the nectar and not the actual plant itself. Our Agave Syrup is processed at below 40ºC using a vacuum evaporator and Certified Organic vegan enzyme as a catalyst to concentrate the natural sugars into a stable form.

Agave syrup does contain a significant amount of fructose (71.5% in the case of our syrup). We also supply other sweeteners such as Yacon Syrup and Coconut Nectar which may be suitable should you have any specific sensitivities or requirements. It is important to see for yourself how your body responds and what may or may not suit you.

Read this article for more information on alternative sweeteners - Loving Earth Blog.

Raw cacao beans which have their skins removed and are then crushed into lots of little pieces are called ‘nibs’. Nibs which are ground into a fine paste become ‘cacao liquor’. When the liquor is pressed in a special machine, it’s separated into fat and powder. The fat from within the liquor is the ‘cacao butter’ and the remainder is milled into ‘cacao powder’.

You can read all about the process here - Loving Earth Blog.

Loving Earth’s raw Maqui Powder is considered to be the fruit with the highest antioxidant content in the world, topping the ORAC score charts with 319,265 uMol TE per 100g.

Our raw Cacao Powder has an ORAC score of 98,000.

Wild crafted plants are not cultivated or grown commercially, they are harvested in their natural habitat. The plants grow naturally and are picked for consumption, but care is taken that it’s done in a sustainable manner with the least environmental impact. You can read about the Nyul Nyul people and their wild crafted plants here.

Organic produce comes from plants and trees that are farmed or cultivated without the use of harmful chemicals or genetic modification.

We ship our products via Fastway and Australia Post. We endeavour to ship all orders within three working days of receiving them. If for some reason we are unable to do this we will contact you either by phone or email.

Orders from Thursday and Friday may sit at a depot over the weekend – during the warmer months of the year, chocolate can melt. Please notify us if you’d like us to hold the order until Monday.

Please refer to table below for approximate delivery times from the day the order is placed to when it should be received.

We charge a flat fee of $10 for all orders within Australia.

We sell bulk quantities of our products at greatly reduced prices. As such, the margins are too slim to accommodate for freight and shipping costs as well.

Should you be unsatisfied with any of our products, we offer a full unconditional refund on the price of any product purchased (exclusive of postage) when the product is returned to us.

Loving Earth Pty. Ltd. will not commence processing the refund or exchange until the returned goods are received. Loving Earth Pty. Ltd. will only accept returns if they are sent by prepaid parcel post.

A refund can only be made to the credit card used to make the purchase and will be for the product only.

Yes, you can buy most of our products in bulk quantities. Please refer to the relevant product page to check availability.

Here at Loving Earth we operate a little differently to most companies, as we deal quite closely with various farmer co-operatives and producers from around the world. In order for us to deal with these small producer groups we are required to pay a fair price for the raw materials upfront. This is the reason why we have the majority of our customers on prepaid terms - to assist us with securing these quality ingredients and paying our producers.

Please enter the code in the discount coupon area and make sure to click the ‘Recalculate’ button. If you are still having problems, please contact us.

We understand that this can happen occasionally and we would love to hear from you if it has happened. Paypal has informed us that they automatically assess the risk associated with each new customer and may decide to seek additional assurance that funds are available to complete the transaction. This is standard practice by Paypal and we do not have any influence over their policies or approach.

Most naturopaths and raw food experts claim that raw cacao has an alkalising effect on the body, as compared to regular chocolate products which are acid forming due to their dairy and sugar content, plus the manner in which they’re processed.

Cacao beans are naturally acidic with a robust flavour, which is why they are normally alkalised for a milder flavour. However, it is important to note that alkaline foods are not necessarily alkalising to the body. For example, lemons are highly acidic but when consumed are alkaline-forming in the body.

The commercial alkalising process of cacao beans has been found to greatly reduce the antioxidant content in the beans. Loving Earth’s Cacao is raw and therefore as close to its natural form as possible, maintaining its high antioxidant levels (amongst other benefits).  

We have considered and researched the possibility of refrigerated transport and for the moment that is not something we can offer. Using polystyrene cooler boxes means an increased and extensive reliance on petro-chemicals, which are non-renewable and non-recyclable. Although these are inexpensive products, the process is expensive on the environment. Refrigerated transport uses more energy and costs a lot more, so we have decided as a company that this is not a viable option at the present.

Our chocolate has been tested by Southern Cross University and found to contain 3.1% caffeine. The stimulating effects of our chocolate can be attributed to the theobroma content, which has a similar energising effect to caffeine without the associated negative feelings. The properties of cacao mean that its unique natural chemicals can stimulate alertness and help control appetite. It also facilitates the release of sleep-inducing hormones such as serotonin and melatonin due to the presence of tryptophan. 

Theobroma Cacao is the Latin name for the cacao tree. In Latin countries, the word Cacao is used, where as in English-speaking countries, cocoa is more commonly used. We use the word Cacao because our cacao products are minimally processed and have not been through the intense processing that traditional cocoa products have.

The Cacao we use is grown by the Ashaninka community in the Peruvian Amazon. We’ve worked with the Ashaninka cooperative Kemito Ene since 2015, and their cacao is very special. It is shade-grown under the forest canopy as it has been for generations, preserving the forest while providing a sustainable income for the community. These traditional farming methods are naturally regenerative, retaining carbon in the soil, and keeping it fertile for future crops.

We trade directly with Kemito Ene, paying an above fair-trade price for their cacao. This Cacao is not roasted, unlike the majority of commercial cocoa. This really allows the complex flavour of these high quality beans to shine!

Theobroma Cacao is the Latin name for the cacao tree. In Latin countries the word cacao is used where as in english speaking countries cocoa is used.  We use the word Cacao because our cacao products are minimally processed and have not been through the intense processing that traditional cocoa products have.

Raw cacao beans which have their skins removed and are then crushed into lots of little pieces are called ‘nibs’. Nibs which are ground into a fine paste become ‘cacao liquor’. When the liquor is pressed in a special machine, it’s separated into fat and powder. The fat from within the liquor is the ‘cacao butter’ and the remainder is milled into ‘cacao powder’.

You can read all about the process here - Loving Earth Blog.

Loving Earth’s raw Maqui Powder is considered to be the fruit with the highest antioxidant content in the world, topping the ORAC score charts with 319,265 uMol TE per 100g.

Our raw Cacao Powder has an ORAC score of 98,000.

Both varieties have their own distinct idiosyncrasies and identity. Different growers, climate conditions, soil structures and the variety of crops grown in the area give each a unique flavour.

The Peruvian cacao powder has a lower fat content (12%) and higher ORAC score than the Balinese cacao powder which has about 25% fat content.  The reason Balinese cacao powder has a higher fat content is because the temperature has been controlled to less than 45ºC in the press, so not as much pressure can be used. With Peruvian cacao powder much more pressure is used, generating heat so the temperature can get up to 65ºC in the press, but due to the increased pressure there is less fat in the finished product and therefore more antioxidants.