In her treats (all of which are vegan and gluten free), those flavors don't become weighed down by ingredients like refined sugar or dairy, she adds. Instead she uses lucuma (a fruit native to South America), coconut blossom, and mesquite powder to sweeten the cacao. Made in small batches, they stone-grind the chocolate in a melanger for about 21 hours, followed by another two hours, roughly, in a tempering machine, to get it to a workable consistency. In order for the cacao to remain "raw" and keep its natural health benefits, the cacao is never heated above 118 degrees. Raw cacao helps with oxygenation, improves metabolism, and energizes through an chemical compound called theobromine. And, according to Jinji's website (jinjichocolate.com), cacao carries more antioxidants than red wine, green tea, and blueberries combined.