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
chocolate:
1/3 cup agave/maple syrup/date paste
3/4 cup cacao or cocoa
1/2 cup melted coconut oil
Salt, vanilla, cinnamon, chili, etc. if desired
maca filling:
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!
A hint on removing them from the mould is to sit them briefly in hot water to soften the outside and they might release more freely. Not too long, don't melt the chocolate, just enough so that it loses it's grip.
ReplyDeleteI will try to make these, they look tasty.
Thank you very much! That would've helped haha
Deletexox
I was an instant maca fan, too! Same with lucuma powder...I dunno something about these funky flavours I just like! I make raw chocolates quite a bit and I found that silicon molds are pretty awesome. I've used the plastic ones, too, but they tend to crack when you try and get the chocolates out.
ReplyDeleteHope Tofino was fun!!!
Me too. Call me crazy but veganism really opens up your taste buds. Thanks!
DeleteHi dear, I just started reading your blog recently & I really love it. Your food photography is awesome. I'm high raw vegan & am really inspired by your recipes. Maca is awesome- I add it to my green smoothie every morning along with spirulina, spinach, raw protein powder, bananas and berries- delish. I will have to try your truffles. they sound great. Have you tried Vega's Maca chocolate bar? Not raw- but really good:)
ReplyDeleteThanks so much! No I haven't but I've seen it in stores =)
DeleteUm, hell yes! I've been searching unsuccessfully for months on how to make maca yummy. Made these last night and they were a total hit. Thanks! :)
ReplyDeleteDo you use cacao powder, cacao nibs or some sort of solid cacao? What are the little pieces in the bowl?
ReplyDeleteBecause I was wondering : if I use cacao powder, do I have to use cacao butter too?
Cacao powder. There's cacao nibs in the bowl but they're just for the photo :) You don't have to use cacao butter if you use powder.
DeleteEm
Suuuper yummy. I definitely added maple syrup to the chocolate. Woo, now that I ate one I might add less next time, lol.
ReplyDeleteI made them in a mini cupcake pan. And Pam-sprayed the cupcake linings, which super helped.
And this is my first time using maca, too^_^
Hi Emily, I can't find almond butter in Paris. Is there a substitute for it ? Peanut butter?
ReplyDeleteThank you !