Maca and carob are two less known ingredients that make a divine combination with cacao. I discovered both ingredients while living in Ecuador. Not only do they have exquisite and interesting flavours, but they are very highly nutritional.
Carob comes from the fruit (pod) of the Carob tree and has a sweet, almost caramel-like flavour. Unlike cacao, it is not bitter at all and does not need as much sweetener when used in different recipies. It is rich in vitamins and minerals and has an alkalizing effect on the body. In some cultures it is considered to be an aphrodisiac.
Maca is a root vegetable from South America. Is is an age old medicinal ingredient and in South America they say that the stamina and ferocity and strength of the Inca warrior in battle is attributed to this herb.
These two gifts from mother nature have been comined with our cashew truffle and sweetened with dates.
The maca powder on the outside gives it its special color and adds extra flavour.