Chocolate Covered Salted Maca Caramels

Who needs a love potion when you’ve got a triple threat aphrodisiac? The Peruvian darling maca is rich in essential minerals like potassium, calcium, magnesium, and iron. It can assist with strength, energy, and endurance, and is thought to reduce stress, improve memory and balance hormones. Hello awesome!

Cocoa contains phenylethylamine, a stimulant that conjures a subtle feeling of well-being that makes cuddling sound like a great idea. And speaking of the birds and bees, did you know the word ‘honeymoon’ got its name from mead, an alcoholic beverage made from honey given to the happy new bride and groom. It’s true. Honey also contains boron, which helps regulate estrogen and testosterone levels and provides a natural energy boost.

Ingredients

Salted Maca Caramel Filling

• 1 cup macadamia nuts
• ½ cups cashews
• 1 cup raw honey
• 1½ Tablespoons maca
• 1 Tablespoon vanilla
• ½ teaspoon salt
• ¾ cup coconut oil, melted
• Optional: walnuts for garnish

Chocolate Shell

• 2 ½ cups cacao paste
• 2 cups cacao butter
• 1 Tablespoon vanilla ½ cup liquid sweetener (maple syrup, agave, honey, etc.) Pinch of salt

Instructions

Filling

1. Blend everything except coconut oil, until smooth. If you used a high-powered blender, transfer to a food processor and add coconut oil. Mix until smooth.
2. Pop in fridge to firm, gooey but malleable.
3. At this point you have options:
   * Form into balls and roll in chopped nuts. Pop in fridge. Done.
   * Form into medallions, dip in chocolate and sprinkle with nuts. Voila!
   * Fill prepared shells, top with chocolate to enclose and pop in fridge to firm. Be prepared for amazement.

Chocolate Shell

1. Chop cacao paste and butter. Place in a metal bowl over a saucepan of gently boiling water. You don’t want the chocolate to get hot, just warm enough to melt.
2. Once the butter and paste is blended, stir in remaining ingredients. If using shells fill them one-third and swirl around to catch the sides. Pop in the fridge for 5 minutes.
   *Pro Tip: dust chocolate mold with edible gold dust before filling for extra “pizazz.”