We are so pleased to introduce KaPowder™! In the process of making the KaPow we endeavored to use 100 percent of the ingredients in the KaPow paste. After some thought we got to drying the leftover pulp in the sun. We ground it up and heated up some water. A few tablespoons in a cup, a little honey and boiling water. We stirred it up…WOW! It is AMAZING! So we got busy making cookies, brownies, hot drinks and protein snacks!
We hope you love it as much as we do. It is full of the amazing plant beings: Cacao, Hibiscus, Bobinsana and Cinnamon Bark.
Chewy KaPowder™ Cookies
- 1 ¼ cups butter, softened
- 2 cups raw sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups KaPow powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup chopped walnuts, optional
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to COOL COMPLETELY!
KaPowder™ Cacao Power Balls!
- 1 cup KaPowder
- 1 cup dried fruits (apricots, dates, raisins etc.)
- 1 cup Nut Butter (Almond, Peanut, Sunflower etc.)
- 1 cup dried nuts (Almonds, Walnuts, Cashews, Sunflower seeds etc.)
- 1/4 cup coconut oil
- 1/4 tsp vanilla
- 2 tbsp Maca Powder
- 2 tbsp Protein Powder (I prefer Plant Based)
- Honey as needed to moisten
- Shredded coconut to roll them in (optional)
You basically just need to chop up and or blend or process the nuts and dried fruits then mix together with all of the other ingredients in a bowl. Roll the mixture in to balls any size that suits you, rolls the balls in shredded coconut and they are ready to eat! We keep them stored in the fridge, but it is hot here in the Peruvian Amazon! Enjoy!
- 1 1/2 cups granulated sugar*
- 3/4 cup all-purpose flour (you can substitute oat or other GF flour too)
- 1 1/2 cups KaPow Powder
- 1/2 cup powdered sugar, sifted if lumpy
- 1/2 cup dark chocolate chips
- 3/4 teaspoons sea salt
- 2 large eggs
- 1/2 cup extra-virgin olive oil**
- 4 tablespoons water
- 1/2 teaspoon vanilla
Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, KaPow powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). ****Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
*If you'd like to reduce the sugar, I've had success with 1 cup granulated sugar instead of 1 1/2 cups and stevia or coconut sugar work too.
**I like to use olive oil because it's what I keep on hand and I enjoy the pairing of olive oil with chocolate. Keep in mind that you will taste it here. For a more neutral flavor, use canola oil or coconut oil.