Hi. My name is Michelle and I’m a macaholic. Most people who know me are aware of my love for cacao but few know that I’m equally enthusiastic about maca. I have it pretty much everyday. I love the malty, earthy taste, not to mention the way it makes me feel. It calms me down if I’m feeling anxious and revs up my energy if it’s feeling low. Needless to say, I was thrilled when we decided to bring back our Super Maca. It has a warm, nutty taste that makes it even more palatable than most and is so easy to incorporate into recipes. The toasty flavor immediately made me think of combining it with maple so I came up with these bars…and wow, were they a hit! They’re perfect with tea (or coffee if you prefer) and can be easily adjusted to accommodate your tastes. Add more maca if you’re a devoted maca fan like me or leave it as is for a toasty, nutty taste that combines beautifully with the sweet maple cream. The maple cream can be used on it’s own for a pancake topping (raw or otherwise) and is amazing as a topping for cooked squash or raw bread. Serve these for breakfast or brunch on the weekend as a decadent way to start the day or leave off the maple cream if you prefer and have them anytime as a delicious snack. I could go on and on but you get the idea 😉 So without further ado…
Maple Cream Maca Bars
1 c coconut flakes
5 T lucuma powder
6 T maple syrup
1/4 tsp salt
1/2 tsp vanilla powder
3 T coconut sugar (adjust to taste, omit for less sweetness)
6 T melted coconut creme
12 drops vanilla stevia (english toffee flavor is great too)
First, you will need to soak your almonds for 24 hrs. Rinse them first and be sure to change the soaking water and rinse again at least once during the 24 hours. You will have approximately 1 1/2 cups after they’ve been soaking. Use 1 c for the bars and the other 1/2 c to make the almond milk. Add 1 c of the soaked almonds to a food processor and grind until well broken down but not liquified. Add the coconut flakes and lucuma powder and process again to combine. Next, add the remaining ingredients and process again until the mixture clumps together. You may need to stop during the processing to scrape down the bottom and sides to make sure everything is incorporated. Next, remove the batter to pan lined with wax paper (no need for the wax paper if you’re using a glass or non-stick dish) and press down. To smooth the surface, place another piece of wax paper over the top and smooth out with your hands or the back of a spoon. I used a large loaf pan but you can use any medium sized pan or dish and vary the thickness accordingly. Place in the fridge to chill while you make the maple cream.
1/2 c almond milk*
1/4 c raw cashews
5 T maple syrup
1 T + 1 tsp lucuma powder
1/8 tsp salt (add more if needed)
1/2 c melted coconut creme
maple extract, optional
Blend 1/2 c soaked raw almonds with 2 c water and strain through a nut milk bag.
Add almond milk, cashews, maple syrup, lucuma powder and salt to the blender and blend until smooth (if you don’t have a high speed blender you will need to soak your cashews for a minimum of 4 hours before blending). Add the coconut creme and maple extract if using and blend well again. Pour over the chilled maca bars and return to the fridge to chill for at least 2 hours (overnight is best). No need to chill the cream if using as a topping for pancakes or squash, etc…Serve the finished bars as is or top with an extra drizzle of maple syrup. Enjoy!