Chocolate & maca quinoa pops

Chocolate & maca quinoa pops

By
From
The Yoga Kitchen
Makes
12 bars
Photographer
Lisa Cohen

The sacral chakra is associated with emotions, desire and sexuality. Desire is an emotional impulse that inspires us to move to something greater; to embrace change. If we don’t desire anything, the senses shut down and we lose our ability to expand.

The herb, maca, can help. It is known as an adaptogen. Adaptogens are special kinds of herbs that adjust to a variety of conditions within the body and help restore it to a healthy balance. Maca, in particular, works on the endocrine system to balance hormones in both men and women, increasing sexual desire. Safe to use daily, maca can be added to many recipes such as these chocolate pops or your morning smoothies. These bars are best eaten from the refrigerator. Other puffed grains can be used such as millet or buckwheat.

Ingredients

Quantity Ingredient
120ml melted coconut oil
120ml coconut nectar, raw honey or pure maple syrup
60g cacao powder
40g maca powder
pinch salt
80g puffed quinoa, other puffed cereals such as rice, spelt, buckwheat, millet
80g roasted hazelnuts, roughly chopped
40g dried unsweetened cranberries, roughly chopped
40g raw pistachios, roughly chopped

Method

  1. Place the coconut oil in a medium saucepan over a medium–low heat. Add the 2 tablespoons of sweetener of your choice and combine. Now add the cacao and maca powder, plus the pinch of salt and whisk until the mixture forms a loose paste. Remove from the heat.
  2. Add the quinoa puffs, and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed.
  3. Line a 15 x 20cm baking tin (pan) with baking paper (parchment paper) and scoop the batter into it. Use the palm of your hands to press everything loosely down into the tin.
  4. Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hands again, press everything together tightly and evenly to roughly 2–3cm deep. Leave to cool, then place in the refrigerator to firm for 30 minutes.
  5. These bars will last for 1 week in the refrigerator, or can be frozen for up to 2 months.
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