Maca is blowing up in popularity, and has been for the last few years. It’s full of protein, fatty acids, antioxidants and plant sterols, which give it aphrodisiac qualities (hubba, hubba!) We sampled maca chocolate bars by Lulu’s this weekend at Paleo f(x) as well as some cinnamon almond maca butter by Jem Raw.
In powder form, maca is great, added to smoothies, giving a deep toasty taste, but I was recently inspired by one of our awesome Instagram friends @itsme1970 - who made some mouthwatering maca truffles. Here’s my take on her base recipe. These little balls of goodness are a bit cacao, a bit maca, and a bit coconut (and a whole lot of addictive.)
Maca Coconut Truffles
You will need:
First, soak the dates in some water for about half and hour to soften.
Next, grind them in a food processor until they no longer hold shape. Add nuts and grind again until mixed well.
Now, transfer to a large bowl and add coconut butter, maca powder, cacao powder and mix well.
Work into a solid ball- you can add some coconut oil or more coconut butter if your mix is too dry. Make sure everything is well mixed.
Scoop out spoonfuls and form into tight balls.
Now roll each in shredded coconut flakes. Mine were a little dry, so I had to push the flakes into them a bit.
That’s all, folks. These are great stored in an airtight container, and eaten throughout the week, if you can make them last that long!
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