Raw Goji Maca Cake



  • 3 Tbsp raw cacao powder (not cocoa powder)

  • 1⅓ cup walnuts

  • 1 Tbsp cacao nibs

  • 1 Tbsp agave syrup

  • 3-4 medjool dates

  • ½ tsp himalayan salt


  • 1⅓ cup cashews

  • 1 can organic full fat coconut milk

  • 2 tsp vanilla extract

  • 2 Tbsp FGO Organic Maca Powder

  • 2 tsp agave syrup

  • ⅓ cup FGO Organic Goji Berries


  • 7-8 medjool dates

  • 1-2 tsp cacao nibs

  • 2 tsp agave syrup

  • Juice of half lemon

  • 2 Tbsp FGO Organic Goji Berries

Chocolate drizzle (optional, not raw):

  • ⅓ cup melted coconut oil

  • 1 Tbsp dark chocolate chips


  1. For the crust, place walnuts into food processor and process until fine crumb is achieved. Add the other ingredients and process until dough is sticky. Place the dough in a 9 inch springform pan and press down until even. Place the pan in the fridge while you prepare the filling.

  2. For the filling, soak the cashews for 4-5 hours. Rinse and add all ingredients except for goji berries into a blender and blend until creamy. Once done, add the goji berries and mix well. Pour the mixture into the pan and freeze for 2 hours.

  3. For the glaze, add all ingredients except for cacao nibs to food processor and process until smooth and creamy. Spread glaze on top of cake evenly, then sprinkle goji berries and cacao nibs.

  4. For the chocolate drizzle, heat the coconut oil on low-med heat and add chocolate chips. Stir until melted. Let cool for 20 min, then drizzle on top of cake. Freeze cake completely (2-3 hours).

  5. Before eating the cake, take it out of the freezer and let sit in fridge for a couple of hours. Or for the fast track, take out of freezer and let sit on counter for about 30-40 min before slicing and eating.

Recipe inspired by One Green Planet

Maca Oatmeal

Recipe from Rosalie Ruardy


  • 200 ml / 1 cup almond or soy milk

  • 5 tbs oatmeal

  • 1 can coconut milk

  • 2 tbs maca powder

  • 2 tbs raw cacao nibs

  • 1 tbs guarana powder

  • 1 tbs goji berries

  • 1 banana

  • 1 kiwi

  • 1/8 pineappl


  1. Prepare the oatmeal as you would normally do (heat up in a pan and stirr until it’s mixed and the right consistency for you).

  2. Add the fruit (in pieces).

  3. Open the can of coconut milk and spoon out the ‘thick’ cream. Add this in a bowl together with the maca and guarana powder.

  4. Mix this really well with a fork. Scoop this over the fruit and add the rest of the superfoods.

  5. That’s it! Enjoy your sexy healthy breakfast.

Maca & Banana Power Pancakes

Recipe from Tasty Plan


  • Serves 2

  • 1 banana

  • 2 eggs

  • 1 tbsp. maca powder (optional, but highly recommended)

  • coconut oil, for cookin


  1. Place peeled banana, two eggs, and a tablespoon of maca powder in a food processor. Pulse until well incorporated and smooth. Set aside.

  2. Preheat oven to 200 degrees Fahrenheit. Place a large skillet over medium heat. Add about half a teaspoon of coconut oil to skillet and swirl around until evenly distributed around the pan. Once pan is hot, pour about ¼ cup of batter per pancake onto skillet (my skillet can comfortable hold three pancakes at a time). Once burst bubbles appear on surface of the uncooked side, about 2-3 minutes, flip to cook until underside until browned, about another two minutes. Transfer cooked pancakes onto a baking sheet, and keep in a warm oven until ready to serve. Repeat until all batter, about 12 4” in diameter, pancakes has been cooked, adding more coconut oil onto the pan as needed.

  3. Alternatively, for two single serving pancakes, place half of coconut oil in a small sauté pan (8” in diameter in ideal) over medium heat. Pour half of the batter and cook until burst bubbles surface. Carefully flip to cook underside for a minute or two. Serve immediately. Repeat with second half of batter, or save until later use.

  4. Served pancakes stacked with a drizzle of either maple syrup or honey, seasonal fruit (figs and bananas pictured with this post), and nuts (pistachios pictured with this post) for crunch.

  5. Uncooked batter keeps for a day in sealed refrigerated container.

Maca Energy Bars (5 Ways)

Recipe from Mommypotamus


Coconut Cream

  • 1-2 tablespoons maca powder

  • 1 cup macadamia nuts or cashews

  • 1 cup dates

  • 1/2 cup shredded coconut

  • ¼ teaspoon vanilla extract

Apple Cinnamon

  • 1-2 tablespoons maca powder

  • 1/2 cup walnuts

  • 1/2 cup almonds

  • 1 cup dates

  • 1 cup dried apples

  • 1 ½ teaspoons cinnamon

  • about 1-2 teaspoons water as needed


  • 1-2 tablespoons maca powder

  • 1 ½ cups cashews

  • 1 ½ cups dates

  • ¾ – 1 ½ teaspoons powdered ginger

  • ¾ teaspoon cinnamon

  • ¼teaspoon cloves

  • about 1-2 tablespoons water as needed

Lemon Lime

  • 1-2 tablespoons maca powder

  • 1 cup crispy cashews

  • 1 cup dates

  • 1/2 cup shredded coconut

  • 3 tablespoons lime zest

  • 2 tablespoons lime juice

Chocolate Chip Cookie

  • 1-2 tablespoons maca powder

  • 2 cups crispy cashews

  • 1 cup dates

  • 2 teaspoons vanilla extract

  • 2 tablespoons chocolate chips

  • about 1 tablespoon water as neede


  1. Each recipe makes about 4 bars. The amount of maca in each bar is approximately 3/4 – 1.5 teaspoons, depending on if you use one tablespoon or two in the recipe.

  2. Add all ingredients to a food processor and blend until the mixture is finely chopped. When you think it might be ready, remove the lid and pick up a piece to roll in the palm of your hands. If it sticks together it’s ready to form into bars. If it’s crumbly, it either needs to blend a little more or it needs a little moisture. If it is very dry, turn the food processor on and pour a teaspoon of water through the opening in the top. Continue adding water as needed until the mixture sticks together. I’ve found that somewhere between 1 teaspoon and 2 tablespoons is usually enough.

  3. When the mixture is ready, press it onto wax or parchment paper and form into bars. Wrap each bar individually and store in the freezer until needed.

Maca Snack Bars

Recipe from Tom Carson Knowles


  • ½ C soaked cashews

  • ½ C maca powder

  • ¼ tsp. sea salt

  • 3 dates, pitted

  • 1/8 C honey

  • 1 C coconut flakes

  • ¼ C coconut oil

  • 2 Tbs. cinnamon

  • 1 tsp. ginger

  • 1/8 tsp. cayenne pepper


  1. Put all ingredients in a food processor and process until a dough-like ball is formed.

  2. Flatten the ball of dough onto a small pan, making dough however thick you would like the bars.

  3. Freeze for 10 to 15 minutes.

  4. Remove from freezer and cut into bars.

Matcha Maca Smoothie


  • 1 cup of unsweetened vanilla almond milk

  • 2 cups organic spinach

  • 1 tablespoon of raw maca powder

  • 1 tiny drop of peppermint essential oil or extract (or 1 fresh mint leaf)

  • 1/2 teaspoon of organic matcha powder

  • 1 cup frozen cucumber cubes for more benefits (Chop and freeze these in a baggie the night before you make this- I keep a huge bag in my freezer.)

  • 1/2 a frozen banana

  • 1-2 tiny drops of liquid vanilla stevia or 1/8 tsp. pure white stevia powder (or 2 packets of stevia)

  • 1 scoop of Vega One French Vanilla Nutritional Shake

  • Optional Toppings: cinnamon, ginger, cardamom, chia, cacao nibs, buckwheat groats, bee pollen, etc.


  1. Add all the ingredients in the order listed to a blender. A high speed blender works best such as a Vitamix or a Nutribullet (my two top choices).

  2. Pour into a frosted glass and serve for a colder, frostier smoothie or freeze for a few minutes after you blend.

  3. Enjoy as a breakfast at home or on the go!