Some reasons why I love this dessert:
1. It contains superfoods:
*Maca-a natural adaptogen-meaning, it helps your body adapt and cope with stress
*Spirulina-a blue-green algae consisting of over 60% plant protein and also large amounts of iodine
*Cinnamon-a tasty spice which is good for lowering cholesterol and combating diabetes and cancer
*Hemp seeds-good source of protein and omega-3 fatty acids
2. It’s a dessert you don’t have to feel bad about. The only sugar source is raw agave nectar which is low GI and low in calories.
3. It’s great for kids! This is a tasty dessert you can give the kids and they won’t even realize it’s healthy for them it tastes so good!
4. It’s RAW. Raw foods have bioavailable enzymes which can be utilized by the body immediately. This will not only satisfy your sweet tooth, but will also provide you with energy and sustainability. Interestingly enough, in the cookbook, Jenny recommends having a piece for breakfast. 🙂
Here is the recipe (high powered blender is needed):
First, you must make the Chocolate Sauce (if making the ganache, double this recipe, as it calls for 4 cups chocolate sauce and this makes only 2):
3 cups raw cacao powder
1 tsp vanilla powder
1/4 cup coconut oil
1 tsp cinnamon
2 cups raw agave nectar
1 tsp Himalayan sea salt
Place all ingredients in high powered blender (I recommend a Vitamix) and blend until rich and creamy. Put aside.
4 cups chocolate sauce
3 tbsp maca-root powder
1 tbsp spirulina
1 tsp cinnamon
1/2 cup hemp seeds
Blend sauce, maca and spirulina well in high powered blender until rich and creamy. Pour into 8-inch tray and top with cinnamon and hemp seeds. Freeze for 1 hour and cut into desired shape to serve. Makes 16 pieces.