One thing to keep in mind is that cacao beans have a high phytic acid content which is partly removed via processing... so while raw cacao is much higher in beneficial flavonols (as detailed below), in its raw form it may inhibit mineral absorption. (weedemandreap.com)
Whereas grains have high phytic acid content, nuts have high enzyme - inhibitor content (salt water has traditionally been used to denature this). (madhupamaypop.com)
Nuts, for instance, have a high phytic acid content which can be greatly reduced by soaking the nuts in salt or lemon water overnight and then rinsing and dehydrating in the oven (the same can be done with beans). (wellnessmama.com)