Maca root is such a powerhouse of nutrients. I wanted to create something that incorporated this superfood. These are loaded with fats, but HEALTHY fats! You can easily freeze these and take out a piece to enjoy or just make these so friends and family can enjoy with you!



1/2 cup coconut flour

1 cup coconut oil or grass-fed butter

1/2 cup almond flour

1/4 to 1/2 cup date paste


1/2 cup natural salted cashew butter

1/2 to 3/4 cup of date paste, depending on how sweet you like it.

4 tablespoons of coconut oil or grass-fed butter

2 scoops of maca root powder

1.5 tsp vanilla extract

1/4 tsp sea salt


1/2 cup of coconut oil or grass-fed butter

3 tbls cocoa or cocao power

1/2 cup date paste

2 tsp cashew butter

1/8 tsp sea salt



Preheat oven to 375ºF.

Mix all ingredients for the shortbread crust, in a food processor. Press the mixture into the bottom of a 7 X 11 inch pan.

Bake for approx. 10 to 15 minutes or until you see the edges turning slightly brown.

Take out and let cool for approx. 30 minutes.

While the crust is cooling, mix together the “caramel” layer, in a food processor.

After the crust has finished cooling, spread the “caramel” layer over the crust and place in the freezer for approx. 10 minutes.

While your layer is setting, make your chocolate topping but mixing all of those ingredients in a food processor.

Take out your pan from the freezer and carefully spread your chocolate topping over the “caramel” layer. Set in the refrigerator for at least an hour or you can set in the freezer for at least 20 minutes. Cut into squares. Store in the refrigerator for up to 4 days or store in the freezer and enjoy a square here and there.