Maca shot to Instagram fame for its superfood properties. It’s said to be an adaptogen (which means it helps the body to adapt to increased stressors), hormone balancer, strength builder and natural aphrodisiac, among other things.
It’s packed with vitamins, including B1, B2, C and E, as well as calcium, zinc, iron and essential amino acids. Maca’s malty flavour makes it a delicious addition to smoothies, porridge and even certain bakes.
RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA
ASSISTED BY CASSANDRA UPTON
Maca-roon tartlets with honeyscotch and chocolate
COCONUT MACA-ROON CRUST
- 185g desiccated coconut
- 2 large egg whites
- 55g (¼ cup) castor sugar
- 2 tbsp maca powder (find at select health stores and pharmacies)
- 200g soft brown sugar
- 60ml (¼ cup) water
- 200g honey
- 25g salted butter
- 60ml (¼ cup) cream
- 2 tbsp maca powder
- 200g melted 70% dark chocolate, to garnish
- generous pinch sea salt flakes, to garnish
Preheat the oven to 140°C. Grease 6 tartlet tins of 9,5cm diameter each.
Place the coconut, egg whites, castor sugar and 2 tbsp maca powder in a bowl and stir to combine. Divide into 6 and press the mixture firmly into the bases and sides of the tartlet tins. Bake in the preheated oven until just golden, 30 – 35 minutes.
For the honeyscotch, place the soft brown sugar and water in a saucepan over medium heat, and bring to the boil. Simmer, without stirring, until the mixture reaches 140°C on a sugar thermometer or soft crack stage (when a little caramel dropped into a cup of water forms a soft ball that gets hard after 1 minute).
Add the honey, butter, cream and maca powder. Swirl to combine and cook until thickened, about 5 minutes. Remove from heat and pour into the prepared tartlet cases. Allow to cool completely.
Spread with the melted chocolate and allow to set, 30 minutes – 1 hour. Sprinkle with the sea salt flakes and serve.