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 weren't allowed in our house. As I became older and tasted more chocolate types, from solid milk to 70% dark, truffles, and 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 bean origins; 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 was curious ever since.
What Is Maca?
Maca is a cruciferous vegetable that's 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's sometimes called 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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