Sometimes referred to as the Peruvian Ginseng, Maca belongs to a unique category of plants called adaptogens, which support the body’s ability to respond to stress and was once prized by Incan warriors for its capacity to promote energy and stamina. the Maca plant grows 14,000 feet above sea level, high in the rarefied regions of the Peruvian Andes.
With its rich, burnt-sugar flavor, Maca powder makes a nenriching enhancement to all sorts of baked goods.
You might also try tossing three tablespoons of Cacao powder and one of Maca powder into a bowl with a can of organic sweetened condensed milk. Add plenty of vanilla and thicken this mixture with about a third of a cup of almond and coconut flour. Next, sweeten to taste with maple syrup and coconut sugar. Add a pinch of salt.
Finally, add a cup each of crushed walnuts and grated coconut, form the mixture into bite-sized servings. Dust with cacao powder and chill in the refrigerator to create raw Cocoa-Maca-Roons!