So what is the actual difference?
These 3 tend to look pretty similar in their powder form and can be used interchangeably in many recipes.
CACAO
This is the one I tend to use in my recipes. Cacao powder and cacao nibs, like cocoa, is made from the cacao bean. The bean is cold-pressed to create the powder (or nibs). Cold-pressing maintains more of the enzymes and nutrients in the powder, including anti-oxidants and magnesium.
COCOA
Derived from the cacao bean, however it is made by roasting the bean. The heat treatment can destroy some of the live enzymes, therefore reducing its health benefits in comparison to cacao powder. Both cacao and cocoa do contain the same stimulants and also the same enzymes that promote cardiovascular health. it’s generally less expensive and widely found In mainstream supermarkets. Just look for sugar-free.
CAROB
Comes from a different tree altogether, but is still plant-based. It is higher in sugar and lower in fat than the other two. It also contains more fibre and less stimulants. Because it’s higher in sugar , it tastes milder and sweeter than cacao and cocoa which are more bitter.