— Natalie Miller

Well, yes, you totally could. It just kind of depends on your, on what you're looking for, you know, so really the biggest differences between cocoa and like carab flour is that cocoa powder has a lot more fat in it. It's like 13 to 20% fat, where a carab is about 1% fat, but on the opposite, there's more sugar in car than there is in cocoa powder. So there's about 2% sugar in a cocoa powder versus a carab powder having about 50% sugar. So it's just naturally going to be a lot sweeter. Both of them are really rich in fiber. Um, cocoa has, I guess, more magnesium and zinc in it to where carab would actually have more calcium in it as well. But they're both great antioxidants, great things to be able to cook with, but you know, the fat versus the sugar thing, it's usually the reason that people kind of flip it back and forth between that. Um, and that is probably the reason that most people in the seventies and eighties were more focused on the car because people were looking at more zero fat products, right? That was really the big boom then was to be able to go with a zero fat product. So a lot of people were looking at the carib versus the cacao or chocolate. Um, you know, but if, if you, you know, that intrigues you, you wanna do it, that's a great thing to be able to, to switch off there. Um, you know, again, that carib is just gonna be a little bit sweeter, um, than the cacao, um, or the, the, um, the choc the cocoa powder, um, both of the cacao and the ca uh, the cocoa as well.