These two seem to differ.
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Raw cacao isn't roasted but pretty much all of them are not raw as they reach temps in excess of 150 degrees during fermentation.
Raw cacao is a marketing gimic, the first link you posted is classic pseudo-science magic cacao BS. They claim raw cacao and cooked cacao have different effects(they definitely don't for me) based on some sort of made up experiment but they have no source for.
Roasted cacao actually has more antioxidants and less anti nutrients, roasting is also the traditional mayan preparation. Roasted cacao is also way cheaper.
I agree with Cliff here. If the traditional preparation methods always included some kind heating -- there must be a good reason why. I was eating Navitas raw nibs but have switched temporarily to Theo organic roasted nibs and will ultimately be trying Taza's organic roasted nibs. I have a bag of Navitas raw cocoa powder which I'll use in hot water for a drink. I've also gotten hooked on Lindt's 99% bar but I wish it was organic. Lindt claims the 99% bar is not Dutched (Dutched means processed with Alkali). The Dutch process destroys antioxidants. The Lindt 90% bar is Dutched -- The Lindt 85% bar is not.
Raw is, well, raw, and the other is toasted. Supposedly, the raw is easier for the body to process, and has higher antioxidants.
They taste very different in my experience. At least, I've had roasted cocao beans and then raw cocoa beans and the roasted ones were very different, they were fragile and the taste had a bitterness reminiscent of coffee beans. As for cocoa powder I think they also taste different.