If you receive our newsletter you already had a chance to make a batch of this chocolate for your Valentine. I wish I could take credit for creating this recipe for Sexy Raspberry Maca Chocolate, but I cannot. It was completely inspired by my friend Betty and her bestie Shea who makes a sexy maca chocolate with lavender. I made it last year, and it is so good!
What makes this recipe so sexy?
Even though I find chocolate to be very sexy, it is the addition of the superfood maca that makes this recipe even sexier. We learned about Maca when we were in Peru as it is one of the many root vegetables that grows there. It looks like a parsnip, and traditionally it is roasted in a fire pit and served mixed with liquid as a porridge. In the states it is found as a powder.
Whenever there was mention of Maca in Peru, there was also a giggle that followed. Word on the street is that Maca is the superfood that will increase your libido and give you an extra boost of energy. There are studies that is can also be used for fertility, menopause and even depression. Though, I am not sure about any of this, I thought it was a fun superfood to use in this Valentine treat.
Cacao is also considered a superfood, and is the unrefined bean before it becomes chocolate. It has more antioxidants than blueberries. As well it is loaded with magnesium. I like to use it when making fat bombs as well as sprinkled in oatmeal for an added treat. Again, I am not a doctor, but there have been studies saying cacao is good for our cardiovascular health, and that it can boost our moods and energy.
Combine the two stars of this recipes along with some Just Date Syrup, raspberries and vanilla, and you have a very sexy or at least a fantastic mood-boosting treat to serve your valentine!
More Chocolate Desserts that are Sexy:
Flourless Bittersweet Chocolate Chili Cake
Sexy Raspberry Maca Chocolate
Super sexy Valentine treat made with coconut oil, maca, cacao, Just Date Date Syrup and dried raspoberries.
- 3/4 cup coconut oil + 1 tablespoon
- 3/4 cup unsweetened cacao
- 1/4 cup maca
- 2 tablespoons date syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon flakey sea salt
- 1/4 cup dried raspberries
Lightly grease a 9" x 9" square pan with the 1 tablespoon of coconut oil. Line the pan with parchment paper so it overhangs on one-side.
Melt the 3/4 cup coconut oil in a small saucepan over low heat, and then set aside to slightly cool.
Place the cacao and maca in a medium sized bowl and whisk to combine.
Add the melted oil, along with the date syrup and vanilla extract, whisk until smooth.
Pour into the pan, smooth the top and lightly tap on the counter to even out. Let sit 5 minutes.
Sprinkle the sea salt and the raspberries over the top of the chocolate. Lightly crush the dried raspberries as your sprinkle over the chocolate.
Place into the refrigerator and let sit at least 2 hours.
Cut into desired pieces.
Store leftover chocolate in a covered container in the refrigerator as it is better when cold, as well it will melt if keep at room temperature too long.