Mamamuti Cacao

30/08/2026

Let’s talk about the $100 bag of “ceremonial” cacao.

I’m not saying good cacao shouldn’t be expensive. It can cost more for very good reasons.

Farmers need to be paid properly.
Good fermentation and processing cost money.
Freight costs money.
Testing costs money.
Packaging, labour and running a small business cost money.

But here’s the bit I want us to start questioning:

What does the word “ceremonial” actually tell you about where that extra money went?

Because a $100 retail price doesn’t automatically mean the farmer got more.

And a spiritual adjective isn’t a supply chain.

If a cacao is expensive, tell me why. Tell me where it came from. Who grew it? How was it processed? Who imported it? Was it tested? What makes this particular cacao worth the price?

I’m not anti-expensive cacao.
I’m not anti-ritual.
And I’m certainly not anti-people making a healthy margin.

I’m pro-transparency.

Price isn’t the problem. Opacity is.

Good cacao has a story worth telling without inventing one.

So I’m curious: when you see a bag of cacao selling for $80, $90 or $100+, what do you assume you’re paying for?

28/08/2026

Less staring. More eating. Whole cacao beans (technically seeds). Dipped in 60% organic chocolate. Tag your friend. Tell your family. Announce 📣 these on your local FB notice board.

Crunchy. Chocolatey. Slightly addictive.

Basically, cacao in its most unapologetically delicious form.

Superfood meets indulgence - exactly where we like to be. 😏🍫

You know you want to try them.

Available on my online shop now.

Get it ✊🤎🥳

Who’s already had one?

26/08/2026

Is this your fav cacao too? My personal GOAT 🤎✊

The one and only Mamamuti Cacao & Vanilla Buttons. My signature blend.

Could I live without it? Probably.
Do I choose to? Absolutely not.

It’s creamy, lush, rich and ridiculously indulgent. The kind of cacao that makes my whole body go mmmm.

And honestly, the smell gets me before I’ve even taken a sip. Real vanilla infused into all that cacao butter and deep Pacific cacao… it takes me somewhere. Drinking it feels like a tiny spiritual experience.

There’s something about the extra cacao butter that brings another level of comfort, richness and nourishment to this blend. It’s the one I find myself reaching for when my body feels hormonal, depleted, run down or simply wants a little more softness.

And those little 5g buttons? So bloody easy. Measure. Melt. Done.

This blend is luxury to me. Not fancy-for-the-sake-of-fancy luxury. Body-sinking, eyes-closing, taste-buds-having-a-moment luxury.

I know I can’t be the only hardcore cacao & vanilla devotee out there…

Does this blend do something to you too? Tell me. 🤎

21/08/2026

Cacao vs cocoa ✊

Neither is better. They’re just different.

Mamamuti is here to share the facts, bust a few myths, and let you decide what belongs in your cupboard.

17/08/2026

NEW MERCH DROP …Turns out, a really good tote bag is one of life’s underrated pleasures.

This one has become my everyday sidekick. I take it to the farmers’ market, fill it up at the supermarket, throw my laptop and all my bits into it for the office…it basically goes everywhere with me.

Made from heavyweight 100% cotton canvas, it’s roomy, seriously sturdy and designed to handle a decent load. The reinforced shoulder straps are long and comfortable, and the generous gusset means there’s plenty of room for cacao, groceries, market treasures and all the other stuff you somehow accumulate in a day.

Practical, durable and very good-looking. Just how we like things around here.

Available online now 🤎🤓

09/08/2026

Wait, what? Ha, yes…I’ve been sitting with something for a while.

Before Mamamuti began in 2019, I worked one-on-one with people.

When Mamamuti arrived, I closed that chapter and poured myself into cacao.

But lately, I’ve felt something stirring again.

The last few years have taught me so much about pleasure. Not pleasure as another thing to achieve or add to the list, but pleasure as a way of coming back to myself. Of feeling more connected to my body, my life, my relationships. More alive.

And I’m beginning to wonder whether there’s a place for me to work with women one-on-one again.

Not quite as I did before.

Something that brings together who I was then, everything I’ve lived and learned since, and the work around pleasure that feels increasingly important to me now.

I don’t know exactly what it looks like yet.

I’m just curious.

Would working with me one-on-one around feeling more alive, connected and open to pleasure speak to you?

You can tell me here, or quietly slip into my DMs. 🤎

Irma

08/08/2026

This chocolate bark is heading to Monday night’s Community Kai, our beautiful donation-based community dinner service here in Raglan. 🤎

Mamamuti makes the little treats, and honestly, spending part of my weekend in the kitchen creating, playing and making delicious things with cacao fills my heart.

And this one is really, really yummy.

The recipe is super easy, follow the instructions below and definitely save this one.

A little sugar tip: I like to use a very fine sugar, like caster or icing sugar, so the chocolate stays beautifully smooth. If you’re using coconut or brown sugar, give it a quick blitz in a food processor first. The finer, the better, nobody wants gritty chocolate. 😆

Made with lots of love, a little kitchen chaos, and a fairly unreasonable amount of enthusiasm for cacao.

INGREDIENTS
250g Mamamuti Cacao and Vanilla Buttons
80g-100g coconut or castor sugar
Any sort of toppings you desire such as chopped nuts, dried fruits, candied citrus peel and flowers. Have fun and play!

METHOD
In a bowl suspended over simmering water, gently melt the Mamamuti Cacao and Vanilla Buttons.
Add the sugar and stir well. Taste. You might want to add a lil more sugar.
Pour out onto baking paper and sprinkle with any desired toppings.
Place in the fridge or freezer to set.
Break into pieces and store in an airtight container or large mason jar.

Tag Mamamuti Cacao if you’re gonna make this…curious to see what you add!

Macadamias from the team at Top Notch Macadamias

06/08/2026

I said what I said.

🐶🧀☕️🤎

06/08/2026

SAVE ME FOR LATER …

This might just become your new favourite cacao recipe.

This cacao bark is rich, crunchy, ridiculously easy to make, and endlessly customisable. Think roasted nuts, seeds, dried fruit, a pinch of sea salt, toasted coconut… whatever makes you happy.

No fancy equipment. No complicated steps. Just real ingredients and pure cacao doing what it does best.

If you make it, I’d love to see your version. Tag Mamamuti Cacao so I can admire your delicious handiwork (and probably get a little hungry too 🤎).

INGREDIENTS
250g Mamamuti Cacao and Vanilla Buttons
80g-100g coconut or castor sugar - pop coconut sugar in a blender to create a finer consistency.
Any sort of toppings you desire such as chopped nuts, dried fruits, candied citrus peel and flowers. Have fun and play!

METHOD
In a bowl suspended over simmering water, gently melt the Mamamuti Cacao and Vanilla Buttons.
Add the sugar and stir well.
Pour out onto baking paper and sprinkle with any desired toppings.
Place in the fridge or freezer to set.
Break into pieces and store in an airtight container or large mason jar.

Mamamuti tip: There are no rules. Go sweet, savoury, or somewhere in between. A little flaky sea salt, toasted coconut and roasted macadamias make a pretty magical combination.

06/08/2026

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