How Cacao Helps Us Feel Gratitude — Not Just Think It

A cup of Keith’s Ceremonial Cacao has a way of slowing us down—just enough to notice what’s already good. In that pause, gratitude begins to rise naturally. Not as a thought, but as a feeling that warms the body, softens the heart, and reconnects us with life.

From a neuroscience perspective, gratitude is more than a pleasant emotion—it’s a shift in brain function. Studies using fMRI show that when we focus on appreciation, activity increases in the prefrontal cortex and anterior cingulate cortex, regions linked with emotional regulation, empathy, and long-term well-being (Zahn et al., 2009; Fox et al., 2015). Over time, consistent gratitude practice strengthens these neural pathways, helping us notice and savor positive experiences more easily.

Cacao beautifully complements this process. Rich in compounds like PEA (phenylethylamine) and anandamide—often called the “bliss molecule”—cacao gently enhances neurotransmitter activity related to pleasure and emotional connection (Bale et al., 2006). Its high magnesium content supports relaxation by calming the nervous system, while theobromine increases cerebral blood flow, improving clarity and focus (Scholey et al., 2010).

Together, gratitude and cacao create a kind of neurochemical harmony—a feedback loop between heart and mind. As the warmth of cacao spreads through the body, the parasympathetic nervous system activates, the breath slows, and the emotional centers of the brain synchronize with a felt sense of safety and appreciation.