As a kid (and adult!) I had a big thing for white and golden caramel chocolate, especially Caramacs, Milky Bars, white chocolate mice, well white chocolate anything really. I’m just a fiend for white and gold chocolate full stop but the thing is it’s just so sweet, my taste buds must have matured or something! A lot of commercial white chocolate is rammed full of sugar and trans fats so the plan was to make some myself. Plus I was also looking for an excuse to use my heart shaped silicone chocolate moulds!
These aren’t really like traditional white or golden chocolate because they contain lucuma and maca – they’re Peruvian superfood chocolates! The lucuma provides natural sweetness in maple/caramel tones and the maca gives a malty cereal flavour making them great additions. Both are super healthy for you, so this chocolate is turbo charged with a natural sweetness and a lot of goodness.
Maca, also known as the Peruvian ginseng is an adaptogen which basically means it helps the body to adapt to particular stresses, allowing it to deal with these and adapt naturally. In my opinion this is what makes maca a superfood but of course there’s more to this wonderful root from the radish/broccoli family. It’s rich in protein and B vitamins which is helpful for vegan diets and it’s renowned for it’s positive effects with regards to endocrine hormones balance, fertility issues, mood balance, osteoporosis, skin conditions and as an overall energy tonic. I must start adding this to my smoothies more often.
Sweet and fragrant lucuma is pretty special too and is a fantastic sweetener that doesn’t actually raise blood sugar levels. How that is even possible, I do not know! Derived from the subtropical fruit of the lucuma tree, this powder contains 14 essential trace elements including potassium and calcium and is rich in B vitamins. It’s anti-inflammatory, anti-aging, regenerative and has been shown to aid skin repair and wound healing. I’m in.
I didn’t think making chocolate from scratch was for me being super easy to buy and a lot cheaper too. However,I wanted to make something that was actually good for me, dairy free, with less sugar, contained maca (don’t ask me why!) and of course would make use of my love heart moulds. So I found this recipe on the Sunfood website which looked really easy and is also supercharged with healthful ingredients, like maca. It wasn’t only simple, it was very quick too -just a case of melting the cocoa butter and adding the remaining ingredients before transferring to silicone moulds for the freezer. See- 5 minutes tops. I found I didn’t need as much lucuma (I used just 4 tablespoons) but you can pretty much gage quantities as you combine the ingredients. The key is to create a consistency that’s not too thin but also not overly thick so it can’t be poured into the moulds with ease.I also added two tablespoons of sweetener and a tad more vanilla than the original recipe for a softer flavour.
The taste was quite a shock at first as they’re nothing like my Caramac memories but fear not these are delicious in their own spectacular superfood way. Like shop bought chocolate these had a very creamy taste and texture but the flavour is much less sweet with malty cereal undertones. Satisfying. Update: I’ve just eaten another and it tasted better than the first, they’re very moreish! Although I thought ‘do it yourself’ chocolate wasn’t for me, I am ever so slightly converted, mainly because it’s so easy, the results are pretty good and you can control the sweetness levels and flavours too. The plan is to make a darker coconut variety next, or peanut butter, or spiced orange……..
Caramel maca chocolates
(makes 20 small chocolates)
1 cup cocoa butter
4 tablespoons lucuma
1 tablespoon maca
vanilla pod, deseeded
1/2 teaspoon salt
2 tablespoon agave nectar
1. Melt the cocoa butter over a very low heat until no solids remain.
2. Transfer to a bowl & add the remaining ingredients, mix until smooth.
3. Transfer mixture to silicone moulds or paper cases. Freeze for 30 minutes. Remove from the moulds before the chocolates reach room temperature.