Last month I posted a Superfruit Fizz recipe that I concocted in my kitchen with the help of the women of Gaia Herbs. Now we are back at it for round two with Stepfanie Romine, recent co-author of The No Meat Athlete Cookbook and is one of the most fun and innovative vegan chefs I've met!
This time we made….CHOCOLATE!
Specifically, maca superfood chocolate cups. These mildly sweet bites are packed with healthy fats to satisfy your appetite as well as your sweet tooth. Maca lends a boost of energy for the perfect afternoon pick-me-up.
After making these with Stepfanie, I have made them a number of times for friends and students, and they have been a massive hit!
Part of what makes these so excellent is not just how they taste, but how totally easy they are to make.
Here’s the recipe and instructions:
- 1/4 cup creamy, unsalted nut butter
- 1/4 cup unrefined coconut oil, melted
- 2-3 tablespoons unsweetened dark cocoa powder
- 1 tablespoon maple syrup, plus more if desired (optional, or another sweetener)
- 3 tablespoons Gaia Herbs MacaBoost Cacao-Ginger or Gaia Herbs Organic Maca Powder
Garnishes: Goji berries, hemp seeds, chopped nuts, chopped dried fruit, cinnamon, cayenne, flaky sea salt, puffed quinoa
Directions - And see VIDEO below:
- Use a fork or a whisk to combine the nut butter and coconut oil in a small bowl.
- Once combined, whisk in the cocoa powder, maple syrup and MacaBoost or Maca Powder.
- Place a silicone candy mold on a tray or baking sheet, or line a small, shallow dish with parchment paper.
- Carefully pour the mixture into the molds, leaving a bit of room at the top, or pour into the prepared dish. Garnish as desired.
- Freeze or refrigerate until firm, then pop out of the candy molds or slice into at least nine pieces.
- Store in the freezer or refrigerator for up to one month in a sealed container.
These can be eaten immediately out of the fridge or freezer. Due to the coconut oil, which melts at room temperature, these melt slightly when left out.