These Marzipan Maca Hibiscus Cups are utterly delightful! They are naturally vegan and are fairly simple to make. I made the marzipan by blending blanched almonds, coconut sugar and almond extract with a little maca. They have a perfectly balanced flavor with a subtle sweetness to them. The maca adds a wonderful lift to your energy while the hibiscus adds a tangy citrus quality that also provides antioxidants.
This has been a fantastic spring month of new beginnings thus far! The rain has stopped, the flowers have sprung up and it was Robby’s and my two-year anniversary on the 18th. On our anniversary day, we had a leisurely day around the house and then a wonderful dinner at one of our favorite restaurants “East End Gastropub”. It was a perfectly simple evening!
Another great surprise that occurred this month was that one of our friends Antonia moved to Santa Cruz. Antonia and Robby met each other as kids a couple years before I entered the scene. We were a group of 8 that hung out together as teenagers. This has been a wonderful gift from the universe for me. While I do have some great girlfriends here, it is difficult to connect because they either live a little too far or they are busy with kids. I have been asking the universe for a friend to spend some girl time with where we can inspire each other. My prayers were literally answered. I love it when that happens!
This month, I also started adding maca to my morning coffee and boy does it give me an extra boost. I am loving it! There are a few types of maca. There is black, red, yellow and gelatinized. I have been hooked on the yellow maca, which is great for boosting energy and concentration while it also helps to balance hormones.
These cups will satisfy your sweet tooth while boosting your energy. What’s not to love?
- 2 1/2 Cup Raw Almonds – blanched – recipe below
- 1 1/3 Cup Coconut Sugar
- 2 Tablespoons Almond Extract
- 2 Teaspoons Yellow Maca Powder
- 100 g or 1/2 Cup Grated Cacao Butter
- 50 g or 1/4 Cup Grated Cacao Paste – divided
- 1/4 Cup Maple Syrup
- 1/3 Cup Cacao or Cocoa Powder
- 2 Tablespoons Coconut Sugar
- 1 Teaspoon Yellow Maca Powder
- 3 Tablespoons Hibiscus Flowers – powdered
Place the dry almonds in a food processor and pulse it a bunch of times to break them up evenly, then turn it on until it turns to a fine crumb.
Add in the coconut sugar and maca, then turn the processor on and slowly add in the almond extract. Make sure and scrape the sides and bottom. Sometimes the extract will stay on the bottom. Pulse until it starts to stick together.
Scoop out the marzipan with a measuring tablespoon and firmly press it into the spoon while making it level. Scoop it out of the measuring spoon with a spoon or your fingers. Shape into 20 discs a little smaller than the molds or liners and set aside on a plate.
First, grind the hibiscus flowers in a coffee or spice grinder to a fine powder. Set aside
Almonds reduce cholesterol, heart diseases and help to regulate blood pressure. They also help keep the bones strong preventing osteoporosis. They have a high content of Vitamin E, which is a powerful antioxidant and helps strengthen the immune system. They are very high in protein. Almonds have important fatty acids, linoleic and linolenic acids that help reduce inflammation in the body. Almonds protect against diabetes by helping to reduce the rise in glucose and insulin levels after meals. They are high in fiber helping to prevent constipation and colon cancer. They help maintain brain help reducing the risk of Alzheimer’s. They also improve the skin’s complexion and health.