Maca is one of the super foods that have become extra popular among health junkies in the Western world in the past years. This root has however been around for ca 2000 years in its native Peru and is said to increase energy and endurance as well as and balance out hormones. It’s rich in vitamin B, C, E, calcium, zinc, iron, magnesium, phosphorous and amino acids so it’s definitely a super foods by all means!
If you are familiar in the health scene you might have noticed that maca most often is paired with cacao, banana and/or almond milk because of it’s nutty and almost butterscotch-like flavour. I like to put in in smoothies or anything chocolatey. I have read in some articles that most of maca’s health benefits go lost when heated so lucky for us the recipe below is completely raw! I have tried numerous recipes for protein bars or balls but since finding this one I usually just make adaptations to this one, and I switch it up a bit depending on what I have at home. I normally only make chocolate covered ones like this for other people (especially if I want to show someone that healthy food can be amazingly delicious) and if I make them for myself to have after working out I also use a little less dates to cut down the fruit sugar a bit. Normally the dates makes it all stick together but I have found that milled chia and some water does the same. The original recipe for this is from the amazing Green Kitchen Stories’ blog and can be found here.
- 1 cup (160 g) mix of pumpkin seeds, sunflower seeds or anything else similar
- 1 cup (100 g) dried shredded coconut
- 1/2 cup (80 g) shelled hemp seeds and/or flaked almonds or chopped up nuts of choice
- 1/2 cup (50 g) hemp protein powder
- 4 tbsp milled chia
- a pinch of pink Himalayan salt
- 200 g fresh medjool dates, pitted
- 4 tbsp coconut oil, room temperature
- 4 tbsp raw cacao powder
- 4 tbsp maca powder
- 1 tsp vanilla extract or 1/2 tsp ground vanilla
- bee pollen
- shredded coconut
- freezedried rasberries and strawberries
1. Pulse the dry ingredients in a food processor, set aside in a separate bowl.
2. Pit the dates and pulse all the ingredients for the wet mix in the food processor. Medjool dates can be hard to find sometimes if they are out of season but I have actually used regular dates and let them soak in some hot water to soften up, it worked just as well.
3. Once your wet mix is smooth add in the dry ingredients. You might need to add in some filtered water at this stage, it will be absorbed by the milled chia and will help it all to stick together.
4. Pour your mix in any kind of baking form and decorate with shredded coconut, bee pollen, freeze dried raspberries and strawberries and pistachios. Leave in the fridge for a little bit before cutting.