Maca root powder is one of these ingredients that got popularized by David Wolfe in the early 2000’s, and for good reason. It’s got a long list of benefits which you can read about here, however, the only one that interests me is it’s taste. It’s got a nougat sort of taste with hints of caramel and therefore works incredibly well as a “powder” in sweets and chocolate.
I wanted to keep this recipe very simple, but also add some comforting flavours to it, because that’s what we want from sweets; flavour and comfort.
Nutmeg, cinnamon, ginger, black pepper, cayenne and those sorts of characters pair really well with the flavours of maca powder. So feel free to play around with deep and dark spices and maca.
It’s good to note that I only use gelatinized maca powder as it’s more concentrated so the nutrients are more easily absorbed by the body and, I find, the taste is far more concentrated and “clean” than the normal powder. Most companies selling maca only sell the gelatinized form, but it’s good to check.
Ingredients
125g ( ½ cup ) coconut oil, melted
15g ( 2 tbsp ) maca powder
10g ( 1 tbsp ) banana powder
40g ( ¼ cup ) maple syrup
2g ( 1 tsp ) cinnamon
2g ( 1 tsp ) vanilla powder
¼ tsp freshly grated nutmeg
Method
- Pour the melted coconut oil into a mixing bowl.
- Whisk in the remaining ingredients.
- Pour the mix into a silicone mould and pop in the freezer for 15 minutes to set.
- Pop them out of the mould and store in an air tight container in the fridge or freezer for months.
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. This FREE mini series covers everything you need to know in order to start making professional quality chocolate at home with ease.
Want to know when a new recipe is posted?
You’re busy. I know this. You can’t keep checking my site for new recipes. Sign up for my newsletter and I’ll send you a new recipe every week. Boom!
