Not quite a cookie, not quite a fudge, these shortbread-inspired bites are tender, crumbly, and melt-in-your-mouth delicious. The nutty, creamy macambo bean base is enriched with buttery coconut oil, a hint of lucuma, and a touch of natural sweetness for the perfect wholefood treat.
Ingredients
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1 cup Macambo beans (140 g)
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2 tbsp Lucuma powder(20 g)
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3 tbsp Coconut oil, melted (50 g)
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1 tbsp Yacon syrup or honey
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Pinch of Peruvian Maras salt
Method
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Grind the macambo beans in a high-power blender until you have a fine meal.
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Melt the coconut oil and blend together with the lucuma, yacon or honey, salt, and ground macambo in a food processor or blender, until fully combined.
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Press the mixture firmly into a silicone mould.
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Set in the fridge until firm.
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Remove from the mould and cut into cubes. Store in the fridge until ready to enjoy.
