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Mexican Chocolate Maca Bark

Spiced up Cacao

Fall in love with the stellar flavor combination of maca’s sweet earthy flavor and the dark chocolate’s classic richness. A hint of Mexican spice adds a delicious intrigue to this addictive treat.


½ tsp ground Cinnamon Powder
¼ tsp ground Cayenne
⅔ Cup Navitas Naturals Cacao Liquor/Paste
2 Tbsp Navitas Naturals Maca Gelatinized Powder
4 Tbsp Navitas Naturals Coconut Palm Sugar


Use a double boil method to melt the chocolate: heat a large pot of water to a near boil. Float a smaller, empty pot inside the hot water pot, which will warm the small pot’s surface. Place the cacao liquor shavings inside the small pot to slowly melt into a liquid.

Once melted, mix in the remaining ingredients until combined, and allow to gently cook for 2 minutes, stirring constantly.

Remove chocolate mixture from the pot and spread evenly onto a large plate, in about a ¼ inch layer. Place plate in the freezer for 30 minutes or until chocolate is completely hard. Snap into pieces and serve.

NOTE: Chocolate will remain hard at a “cool” room temperature, and will soften when warm. For best results, keep refrigerated until ready to enjoy.

Yield: 6

Submitted By

Julie Morris