Vegan Chocolate Maca Salted Caramel Bars

I can’t go a day without consuming at least 1 TBSP of Maca Root. Ever since I began a daily regimen of Maca root, I haven’t been able to miss a day. It’s been 2 years now, and I still swear by the stuff. Maca has been used to relieve menstrual issues and the side effects of going through menopause. Some women have used it to reduce cramps, body pain, hot flashes, anxiety, mood swings, and depression. The largest difference I noticed when beginning my Maca Root regimen, is a change in my overall mood and energy levels. Many people take maca for skin issues, as for some people it helps to clear acne, mainly due to the changes in hormonal balance. I always suggest anyone suffering from adult acne to go ahead a give maca root a try. I suggest beginning to take 1/2 tsp a day for a week, then bumping up to 1 tsp, and so forth. I mix it with water and drink it quickly in the morning (1 hour after taking my thyroid medication) I have heard some say they can’t get over the taste, so I have recently been trying to incorporate it into different dishes. I am not going to lie, it doesn’t taste great. It has a bit of a strange hint of caramel, which is why I decided to mix it with my vegan salted caramel mix, and since Valentine’s day is just around the corner, why not add this super powder that may or may not boost libido and increase endurance (wink wink) I make a vegan salted caramel using medjool dates, sounds strange I know, but trust me.

Vegan Chocolate Maca Salted Caramel Bars



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Vegan Chocolate Maca Salted Caramel Bars

Servings: Makes approx 8 bars


2 cups pitted medjool dates

2 cups warm water

1 tsp sea salt

1 tbsp Maca Root

1 tbsp melted unrefined coconut oil

1 cup puffed brown rice (you can generally find a bag in the cereal aisle)

4 cups (2 10 oz bags) vegan semi sweet chocolate (I used Enjoy life Semi-Sweet Mega Chunks)

1 tbsp shredded coconut



  1. In a small shallow dish, lay the dates evenly, add warm water, making sure all of the dates are submerged
  2. Let sit for approx 30 minutes, drain water
  3. In high speed blender or food processor, add dates, sea salt, coconut oil, and maca root
  4. blend for approx 5 minutes, mixing as you go, until a thick smooth paste forms
  5. set aside
  6. On low heat, add chocolate to saucepan, stirring frequently until completely melted
  7. In loaf pan (I find the loaf pan is the best for making bars) pour half of the chocolate mixture, coating the bottom completely and spreading it out evenly with a spatula
  8. Evenly and carefully, lay the brown rice puffs all over chocolate, pressing gently as you go
  9. carefully flatten the date paste (I used my hands to flatten it thin) and lay it evenly over the puffed rice
  10. Pour the rest of the chocolate over top the brown rice, making sure to cover every inch
  11. Sprinkle shredded coconut over the top
  12. Chill in freezer for 30 minutes
  13. Slice into bars
  14. Enjoy!

Note: Get creative and add whatever toppings you prefer

I hope everyone enjoys!

x Sara





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