L is for…Lucuma!
This is the first recipe on Coconut and Berries made in my new home! I moved into my own flat just yesterday! I’m having a few internet issues so you’ll have to excuse me for posting later than usual and probably commenting less too. Hopefully I’ll get things sorted soon so I don’t have to go and pay for tea in a café forever just to blog!
Lucuma is the sweet fruit from the Peruvian Lucuma Tree. The raw powder can be used as a sweetener in foods and has a delicious caramel maple-y flavour. I first tried it in what is still the best ice cream I’ve ever had- the Raw Lucuma & Pecan Ice Cream from Inspiral Café in Camden, London.
Lucuma is considered a “superfood” since it boasts a variety of nutrients, including vitamins, minerals and fibre. I’m generally a little sceptical of “superfoods” and prefer to just think of them as ingredients like any other, rather than supplements. It just so happens that I love the taste of lucuma which is what has earned it its place in my kitchen, rather than its supposed health benefits. You’ll have to make your own mind up about it!
As I’ve just moved in I don’t have any desserts or snacks hanging out in my freezer, so to keep my sweet tooth happy and to give me a little energy boost whilst I’m sorting I made these Lemon Lucuma Raw Macaroons.
I think the Lucuma, Coconut and Lemon are lovely together and the lemon also prevents these from being too sweet, as raw desserts can be. No cooking or cooling time needed, just whiz everything together in your food processor and you can be enjoying these in 10 minutes.
Raw Lemon-Lucuma Macaroons:
Even if you don’t believe in “superfoods” these bite-sized treats are still very healthy. They’re satisfying too because of the protein, fat and fibre provided by the almonds, coconut and flax.
1/4C Soft pitted dates
1/2t Vanilla extract
1/2t Lemon extract (if unavailable, add a little extra lemon zest)
Zest of one lemon
1t Lemon juice
1 1/2T Maple Syrup
2T Ground flaxseed
1/2C Shredded Coconut (+ 1/4C for rolling)
Pulse almonds in a food processor until coarsely ground. Add dates through to lucuma and process until a sticky dough forms. It should stick together when pinched between finger and thumb.
Add Shredded coconut and pulse briefly to incorporate.
Shape mixture into 12 macaroons and flatten slightly. Roll in remaining shredded coconut.
These have a great chewy texture and hold together easily too, with no need for any time in the fridge. I’m looking forward to trying other flavours with the same base ingredients and different extracts and add-ins- I think vanilla with cacao nibs,almond, maca, hazelnut and chocolate would all be good.
Since lucuma is a powder it can be used in so many types of recipes. Here are a few I’ve got my eye on:
Lori and Michelle of Purely Twins have a Cashew Lucuma Frosting recipe that looks divine, especially spread in a thick layer on top of their pumpkin squares.
These Butterscotch-Tahini Bars use lucuma as a main ingredient and look as if they’d taste like “Caramac” bars if anyone remembers those…?
Ricki’s Lucuma-Walnut-Coconut Butter looks like another fabulous speedy recipe. I bet it would be delicious as a dip for crunchy apple slices
As usual, I want to know what you’ve made or want to make with today’s ingredient!
Have you tried Lucuma? What do you think about “superfoods”?