Sometimes referred to as the Peruvian Ginseng, the Maca plant grows 14,000 feet above sea level, high in the rarefied regions of the Peruvian Andes. Unlike other cruciferous vegetable Maca is at its most edible at the root, and was once highly prized and cultivated by Incan warriors for its capacity to promote energy and stamina. Maca also belongs to a unique category of plants called adaptogens, which support the body’s ability to respond to stress.
With its rich, burnt-sugar flavor, Maca powder makes a flavorful and enriching enhancement to all sorts of baked goods recipes and you can blend it along with honey and cacao into cashew nut butter. You might also enjoy making a rich, Raw Maca-Cacao Ganache by tossing a heaping tablespoon of Maca into a bowl with a can of organic sweetened condensed milk, or a cup of almond milk thickened with almond flour and sweetened to taste).
Stir in enough cacao powder and maple syrup until you are satisfied, always adding more than enough vanilla (either from pod or extract).
Add a teaspoon or two of dark molasses and bend this in well before thickening the mix with about a third of a cup of both almond and coconut flour. Mix this into a fudgy mass with a soft spatula.
Is it sweet enough? If you started with sweetened condensed milk you’ll likely need barely any other sweeteners but the molasses. Did you forget to add just the barest hint of salt ( a few grains at a time) to balance the sweetness with salinity.
By keeping it thin and rich (add a touch of either ghee or semisolid coconut oil for additional richness) its a Maca Cacao Ganache. By adding in some walnuts pulsed in a blender along with grated coconut and its a Raw Cocoa-Maca-Cocaroon!