Maca is a root vegetable originally from the Andes Mountains in South America. It’s a traditional food in the region, and the Inca’s used it to boost energy levels. Today, it’s been classified as an adaptogen, and it’s popping up at health food stores and everywhere online. Adaptogens are herbs that
I personally like the taste of maca powder, it has a butterscotchy,
Some smaller studies have shown that maca can help with hormone balance for women, improve male sperm count and increase
In the meanwhile, I’ll continue to add maca to my yogurt and treats because it’s safe, and the consensus in the scientific community that it will not cause any harm. It’s also relatively inexpensive. A good sized bag of maca powder costs around $10 and will last months. The popular dosage is to take about a teaspoon to a tablespoon every day for at least two weeks before any noticeable changes occur.
So I’ll stay positive, and keep trying to find ways to add it into my diet on a regular basis in hopes it’ll help improve my hormones. Just like a lot of new health foods, it’s low risk with a (possible) high reward. And even if it just acts a placebo effect on me, that’s still an improvement and I’ll take it.
These little bites are full of healthy fats and are low in carbohydrates. They are the perfect keto snack. Omit the Xyla/Swerve if you are looking for these to be more savory than sweet or to make them Paleo. The maca might help you get an energy boost, while the cinnamon will help stabilize your blood sugar.
Tahini Maca Bites
- 1/3 cup coconut oil, melted
- 1/3 cup tahini
- 1/4 cup MCT oil (optional)
- 4 Tablespoons maca powder
- 1/2 Tablespoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 teaspoon flakey sea salt
- 3 Tablespoons Xyla natural sweetener (or Swerve brand alternative sweetener)
- 2 cups shredded unsweetened coconut flakes
- In a large bowl, combine the melted coconut oil, tahini, MCT oil (if using), maca, cinnamon, vanilla extract, salt and, xyla. Mix well until all clumps are gone.
- Dump in the shredded coconut and make sure every little bit is well coated in the coconut oil mixture.
- Place the bowl in the freezer (or outside if it's cold enough) for 10-15 minutes. The mixture should set slightly, but pull it out before it completely freezes.
- Form the chilled dough into bite-sized rounds. If the mixture is crumbly, or not sticking together well, pop it back into the freezer and wait 5 minutes before trying again.
- Store covered in the fridge for up to two weeks.