It has a bit of a funny taste that may take some time for people to get used to, but I liked it right away. It's a mix between a caramel tone and something more savoury... almost like nutritional yeast. Weird but yummy! I'd like to remake this recipe soon with a real mold so they don't look like a rustic pyramid project.
chocolate maca truffles: makes about 15
1/3 cup agave/maple syrup/date paste
3/4 cup cacao or cocoa
1/2 cup melted coconut oilSalt, vanilla, cinnamon, chili, etc. if desired
2 tablespoons thick almond butter
2 tablespoons maca powder
2 tablespoons maple syrup
To make the chocolate: blend all ingredients until smooth. Coat chocolate molds with 3/4 of the mixture and put in the fridge or freezer until hardened, setting the extra chocolate aside.
To make the maca filling: blend all ingredients until smooth, then press into the hardened chocolate molds and spread the remaining chocolate evenly on top of each mold. Set in the fridge or freezer overnight, then take out of the molds and enjoy!