The maca may also be substituted with mesquite powder for equally exciting results.
1½ optional tsp Maple Sugar
In a double boiler gently melt the cacao butter into a liquid. Transfer to a cold bowl and quickly whisk in the lucuma powder, maca, vanilla, salt, and sugar. Pour liquid into candy molds or an ice cube tray and freeze for thirty minutes or longer. When candies are solid, pop out of the tray and store in a cool environment. (Candies will stay solid at room temperature, but will begin to soften in the heat or in direct sunlight).
Submitted by: Julie Morris