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Rich Chocolatey Aphrodisiac Slice

October 7, 2018


The key ingredient in the delicious slice is maca, an ancient root with a reputation for helping balance hormones, reverse hypothyroidism, support fertility (due to its abundance in minerals - calcium, potassium, iron, magnesium, phosphorus, and zinc), improve libido and reduce the incidence of adrenal fatigue.


Maca is known as an 'endocrine adaptogen', meaning that it does not contain any hormones, but rather it contains the nutrients necessary to support normal hormone production. Something many women need these days, due to a whole host of factors I won't go into right here!


The good news is this recipe is so simple and so delicious and can be whipped up in a matter of minutes. Hope you love it!


  • 200g fresh medjool dates, pitted (about 1 cups worth)

  • 1 tin organic BPA-free black beans, rinsed and drained

  • 1/3 cup olive or coconut oil (melted)

  • 1/3 cup almond meal 

  • 1/2 cup raw cacao powder

  • 1 tsp baking powder

  • 1 organic egg

  • 1 tbs maca powder 

  • 2 tsp cinnamon

  • 1/2 cup raspberries, to serve

  • extra cacao powder, for dusting


Preheat oven to 180°C. Line a cake or brownie tin with bleach-free baking paper. Place the pitted dates in a heatproof bowl. Cover with ⅓ cup boiling water. Cover and stand for 10 minutes, this helps the dates plump up and releases flavour. Process the date and water mixture, drained black beans and oil in a food processor until smooth.


Add almond meal, raw cacao powder, maca powder, cinnamon, baking powder and egg to the date/bean mixture. Blitz until combined and the mixture is nice and smooth. 


Spread mixture into prepared tin and smooth surface, give it a tap on the bench if you need to. Bake in the oven for 20-25 minutes or until just firm to touch. Stand in tin for 10 minutes before turning onto a wire rack. Before serving, top with raspberries and dust with 1 tsp cacao powder dusted over top.

Tip: This can be sliced and stored in the fridge or freezer. It takes AMAZING the day after as the flavours have all settled. I recommend you make it a day in advance or make a big batch and leave it in the fridge to nibble on throughout your week. So good. 





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