Caramel Maca White Chocolate Cups

Cacao butter is the beginning of chocolate. I discovered this recipe on the Sunfood website. The super foods combined with the cacao butter make for a really interesting and easy dessert and they make a nice homemade holiday gift!

Note: a mixing bowl with a pour spout is a great tool for this recipe.

makes 6

1/2 cup cacao butter (melted) *
3 tablespoons lucuma powder
1/2 tablespoon maca powder
1/2 tablespoon agave
1/2 teaspoon vanilla powder
1/4 teaspoon salt

* It is a little hard to determine how much solid cacao butter is 1/2 cup liquid but it seems to be about 1/4 lb. If there is not enough (or too much) once melted improvise the rest of the recipe.

Melt cacao butter over very low heat until liquid. Transfer to a bowl, add the rest of ingredients, and whisk together. Pour (or ladle) mixture into cupcake liners, about 3/4 the way full, and place on a baking sheet that fits flat in the freezer.

Freeze until set, about an hour. Remove from freezer and take off liners. Store in the refrigerator, but bring up to room temperature to eat. Enjoy!

2 thoughts on “Caramel Maca White Chocolate Cups

  1. awesome & ez! i just happened to have an unopened bag of cacao butter in my pantry — that's the kind of pantry i have! & i had lucuma & maca, & was still in making-xmas-treats mode. these took about two & a half seconds to make. i used a pyrex measuring cup set in a pan of boiling water to melt the cacao, which meant i already had a spouted something to pour from & had one less bowl to clean up. i didn't have powdered vanilla, so used 2 capfuls of regular vanilla extract. i also used silicone ice cube trays with a star pattern (made another batch today with hearts!), so i could pop these lovelies out once they were frozen & not have to use paper liners. four stars!

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