4 Drool-Worthy Superfood Desserts Featuring Maca

Even if you haven’t been sprinkling maca powder into your smoothie every morning, you’ve probably heard of the trendy superfood. Health nuts are all over maca root because it supports energy, vitality, and our ability to adapt to stress.

You can use maca—which can be found in standard yellow, red, and black varieties—to give all sorts of recipes an extra nutritional punch. (In addition to its vitality-boosting benefits, maca also provides some vitamin C, amino acids, essential fatty acids, magnesium, and zinc.)

Get some more maca in your life and satisfy your sweet tooth with these indulgent (and nutritious!) desserts, developed for What’s Good by The Coconut Diaries.

Related: 4 Reasons Why Black Maca Is So Popular Right Now

1. Maca Mocha Brownies

*makes eight brownies

Calories:  163 • Carbohydrate: 15g • Fat: 12g • Protein: 4g • Sugar: 5g • Fiber: 4g

½ cup oat flour
½ cup almond flour
½ cup unsweetened cocoa powder
1 ½ Tbsp plnt gelatinized maca powder
2 tsp instant espresso powder
3 Tbsp maple syrup
¼ cup + 2 Tbsp almond milk
¼ cup coconut oil, melted

Preheat the oven to 375 degrees. Mix the oat flour, almond flour, cocoa powder, maca powder, and espresso powder in a bowl. Then stir in the maple syrup and almond milk, followed by the melted coconut oil. Evenly spread the batter into a nine-by-four inch baking dish that has been sprayed with nonstick spray. Bake for 27 to 30 minutes, or until the top of the brownies crisps. Let cool for 10 minutes. Cut into eight pieces and enjoy!


2. Red Maca Cinnamon Oat Muffins

*makes three muffins

Calories: 203 • Carbohydrate: 39g • Fat: 3g • Protein: 7g • Sugar: 11g • Fiber: 6g

1 ½ cups oats (1 cup of ground oats, ½ cup of whole oats)
1 ½ Tbsp Sunfood Superfoods raw organic red maca powder
1 tsp baking powder
1 ½ tsp cinnamon
½ cup unsweetened applesauce
1/3 cup almond milk
1 Tbsp maple syrup

Preheat the oven to 350 degrees. Mix the ground oats, whole oats, red maca powder, baking powder, and cinnamon in a bowl. Then fold in the applesauce, almond milk, and maple syrup and mix until well combined. Pour the batter into a muffin or cupcake tray to make three muffins. Bake for 20 to 22 minutes. Let cool for 10 minutes and enjoy!

Related: Shops all sorts of superfoods to support your health.


3. Black Maca Coconut Bites

*makes 18 bites

Calories: 79 • Carbohydrate: 8g • Fat: 5g • Protein: 2g • Sugar: 4g • Fiber: 2g

1 cup cashews
½ cup unsweetened shredded coconut
½ cup pitted dates (80 g)
¼ cup unsweetened cocoa powder
1 ½ Tbsp Sunfood Superfoods raw organic black maca powder
2 Tbsp coconut water (or other liquid)

Combine the cashews, coconut, and dates in the food processor and pulse until the mixture is coarsely ground. Add the cocoa powder, black maca powder, and coconut water. Blend on low for one to two minutes until the texture becomes more fine and uniform. Scrape down the sides with a spatula or spoon and blend on high for  another one to two minutes until you have a thick, creamy texture. Spoon out tablespoon-sized portions of the mixture to roll into 18 individual balls. If desired, coat the balls in more shredded coconut. Enjoy!


4. Mini Maca Superfood Cheesecakes

*makes seven mini cheesecakes

Calories: 331 • Carbohydrate: 28g • Fat: 23g • Protein: 5g • Sugar: 19g • Fiber: 3g


For the crust:
½ cup pitted dates (80 g)
½ cup pecans
1 Tbsp plnt gelatinized maca powder
2 Tbsp ground flax seeds

For the cheesecake filling:
1 cup cashews, soaked in water for 4 hours or more
1 cup canned coconut milk, chilled
1/3 cup maple syrup
3 Tbsp coconut oil, melted

For topping:
¼ cup mixed berries

In a food processor, blend together the crust ingredients (dates, pecans, maca, flax seeds) on high until a fine, sticky mixture is formed. Line a cupcake tray with seven cupcake liners and press the crust mixture into the liners. Strain the cashews and add them to the food processor. Remove the canned coconut milk from the fridge and scoop out only the thick, top portion. Add the coconut milk and maple syrup to the food processor and blend for two to three minutes until the mixture is smooth. Add the melted coconut oil and blend again another one or two minutes, until creamy. Pour the cheesecake cream on top of the crusts in the cupcake liners. Stash in the fridge for one to two hours so the cheesecakes can set and thicken. Top each with berries and enjoy! (Keep these stored in the fridge so they stay firm.)