19 Feb 2013

golden chocolate maca truffles

Okay, so these sort of failed. They taste great! But I used an old ice cube tray instead of a legitimate chocolate mold, and I also made my chocolate recipe too soft so they were even more difficult to get out. Anyways, the recipe is good - just be sure to use a REAL chocolate mold, or line whatever else you choose to use. I have tweaked the chocolate recipe to be firmer so you don't run into the same problem I did.

I've never used maca powder before but I received a bag of it (along with several other goodies which I will be writing a post on soon) from Nature's Happiness and I wanted to try it out right away. Apparently it has been used as medicine for a fairly long time and recently it has begun being touted as a super food, attracting health nuts around the globe. It helps to provide energy and restore hormonal balance, according to most sources.

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 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! 


Rhonda said...

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.

I will try to make these, they look tasty.

Koko said...

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.

Hope Tofino was fun!!!

Becky said...

Hi 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:)

Em von Euw said...

Thanks so much! No I haven't but I've seen it in stores =)

Em von Euw said...

Me too. Call me crazy but veganism really opens up your taste buds. Thanks!

Em von Euw said...

Thank you very much! That would've helped haha


kagome23 said...

Um, 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! :)

Marie said...

Do you use cacao powder, cacao nibs or some sort of solid cacao? What are the little pieces in the bowl?
Because I was wondering : if I use cacao powder, do I have to use cacao butter too?

Em von Euw said...

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.


Unknown said...

Suuuper yummy. I definitely added maple syrup to the chocolate. Woo, now that I ate one I might add less next time, lol.

I 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^_^

Andrea CM said...

Hi Emily, I can't find almond butter in Paris. Is there a substitute for it ? Peanut butter?
Thank you !