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How to Make Delicious Chocolate Using Maca Root

When I was a child, I found chocolate fascinating: Who created this sweet and creamy goodness? How was it made? Would beans from different parts of the world yield different tastes?

I would secretly spend my pocket money on chocolate since candies were not allowed in our house. As I became older and tasted more chocolate types, from solid milk to 70% dark, truffles, wine-infused, my fascination grew even more. I even tried making chocolate at home on many occasions simply because I wanted to create a fun, customized experience. My favorite was making batches of dark chocolate with the same percentage of cacao but different origins beans from Ecuador, Ghana, and Vietnam, which produced completely different flavor profiles.

Last Sunday, the cold and rainy Pacific Northwest weather prompted me to make chocolate again, but with a little twist this time. I happened to see a maca chocolate recipe from a famous food blogger and had been curious ever since.



What Is Maca?


Maca is a cruciferous vegetable that is grown at very high elevations in the Peruvian Andes. 


Is Maca Good For You?


The main edible part of the plant is the root, which grows underground; hence it is sometimes referred to as Peruvian ginseng. Maca root powder is very nutritious and is an excellent source of several essential vitamins and minerals.



The recipe below is created by Kindearth. It combines maca and raw cacao with a handful of other superfood ingredients to produce a deliciously creamy, dairy-free, and vegan homemade chocolate.

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Let us know how you dress up your favorite burger, and please send us a pic on the links below, we love to see your creative ideas! Also feel free to share any of your favorite recipes to make and share it with the Assuaged community on our ➡️ Share A Recipe ⬅️ page!

How to Make Delicious Chocolate Using Maca Root

How to Make Delicious Chocolate Using Maca Root

Yield: 12
prep time: 10 M cook time: 0 M total time: 10 M



How to Make Delicious Chocolate Using Maca Root

  1. Melt the raw cacao butter in a heat proof bowl, by placing it in a pan filled with a small amount of water and then heating.
  2. Dissolve the coconut sugar and vanilla extract along with the cacao butter.
  3. Mix in the cacao powder, maca powder, and raisins (optional) once the contents of the bowl have melted.
  4. Spoon into a chocolate mould. If you don't have a mould then use a small container lined with parchment paper and simply snap the chocolate in to pieces when set).
  5. Pop in to the freezer for half an hour to set (or a little longer in the fridge).
  6. These store in either the fridge or freezer.
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