The first time I heard about lucuma was about six months ago when I was trawling through Pinterest for some paleo sweet treats to help me from reaching for the chocolate covered caramel digestives.
This ingredient started popping everywhere and I was very pleased to hear that it has a ‘caramel’ like flavour and is all natural; in fact it’s an orange fruit native to Chile, Ecuador and Peru.
Having considered a number of recipes I decided to go with this one from Sondi Bruner (http://www.sondibruner.com/2014/03/10/nutty-lucuma-bars/) and adapted it to include a generous sprinkling of sea salt (I can’t get enough salted caramel!) and a thin layer of ‘raw’ chocolate.
I halved the recipe and converted to grams – so many amazing recipes out there are listed in ‘cups’ and try as I have I just can’t get used to it! So here is what went into mine:
- 13gr flaxseed
- 50gr pecans
- 17gr cashews
- 16gr lucuma powder
- 22gr maple syrup
- 25gr coconut oil
- 35gr crunchy almond butter
- 1/8 teaspoon cinnamon
- generous pinch of coarse sea-salt
Once blitzed, melted and mixed together I lined and pressed it into my Lakeland 1lb loaf tin, before melting 40gr cacao butter and 10gr cacao powder and pouring on top. Once set, I cut it into 6 squares and I am storing them in an air tight container in the fridge.
Let’s see how long they last…