Raw Cacao Maca “Butter Cups”

Maca paired with chocolate by Aura from Aura’s Kitchen
Chocolate coating
Cacao butter
Coconut oil
Agave nectar
Cacao powder
Lucuma powder
Mesquite powder
Maca filling
.5 cup soaked almonds
.5 cup soaked cashews
1 cup maca
sea salt
2 dates, pitted plus 1/8 cup raw local honey

In a double boiler, melt cacao butter and coconut oil down. I don’t have exact measurements for the chocolate- feel it out. Sugar would work instead of agave nectar. Lucuma and mesquite are raw sweeteners and flavor enhancers that give raw chocolate an almost caramel taste. They are not necessary to have great chocolate. If you want to simplify- melt any good quality chocolate bar in a double boiler.

Turn the heat off and after chocolate cools slightly spoon into muffin tins.
The maca filling was actually doubled for the maca bars listed below- and it was made in the food processor. I use raw, local honey and dates to sweeten and bind most of my nut mixtures. (I know honey isn’t vegan. I’m vegan first for health reasons- and I can’t find a better cure for allergies than raw, local honey. Plus its delicious and binds well in raw sweets :) If you’d like to use only dates- I’ve found that 2 dates is about the same as 1 tbs of honey. After the food processor mixes the maca “dough” roll into balls and then smoosh into flat pancake-ish shapes and throw on top of your chocolate hanging out in the muffin tins. Spoon more chocolate over maca pancake-ish discs and freeze for at least 15 minutes.

To see more healthy recipes by Aura’s Kitchen