Spicy Mayan Cacao Squares

One of my all time favorite raw bars is the Mayan Spice Wild Bar created by Clive Adams, Founder, Ancient Sun Nutrition, Inc. These bars are so rich in flavor and energy. They are the perfect healthy treat when you want something sweet.
As I always do, I wanted to create my own version so that I could have them available to me whenever I want. Plus, it’s a cost savings. This recipe really turned out great! Its amazing flavor and uniqueness sets it apart from the Wild Bar. My bar is super energizing, and rich with moist chocolate taste. I know you will love it! Here’s the recipe:

1 cup raw almonds
1 cup raw macadamia nuts
1 cup raw cacao powder
1/2 cup raw cacao butter (melted)
1/2 cup raw cacao nibs
1/4 cup mesquite powder
2 T blue green algae
4 T maca powder
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1/2 tsp raw vanilla bean powder
1 tsp ground cayenne
1 tsp ground cinnamon
2 tsp hemp seed
1/2 tsp Etherium Gold trace minerals (optional)
6 pitted dates
Grind almonds and macadamia nuts in a food processor until almost a powder. Add all ingredients except for cacao butter, agave, and dates. Blend until well combine. Add cacao butter and agave, and mix very well. Finally, add dates and mix until mixture is completely broken down and combined. It should look chocolaty, gooey, and gritty. Remove from food processor and scoop into candy or brownie type molds. Place in freezer for about 1-2 hours. Remove and serve. They can be stored in the freezer (for several weeks or more) or refrigerator (for about two weeks maybe more) in an air-tight container.

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