Superberry Lucuma Layer Bars

This is a guest post by Julia Corbett written just for Edible Goddess! Julia Corbett is a superfood dessert alchemist and owner of Diviana Alchemy, and author of two raw dessert recipe books, ‘Sweet & Raw Pie Mandalas & the ’Raw Cookie Book’. Julia is inspired to make delicious and edible art, beautifully decorated with edible flowers and mandala designs. These are made to be shared and enjoyed by all, free from guilt and full of pure and natural ingredients, including lots of Love! Sourcing the best ingredients has become one of her joys.

Julia and I have taught workshops many times together before, and our next class – RAW DESSERTS: Superfood & Superherb Edible Art Creations Day Workshop – is on Saturday 10/5/13 in Marin County, CA. Join us!


I recently made this raw recipe for one of my Superfood Dessert classes, and everyone loved it! This recipe utilizes all raw ingredients, including superfoods like lucuma, maca and cacao, combining them together to make a delicious dessert that is beautiful and perfect for sharing.

Each of the layers is easy to make, and can even be used on their own if you like. I always encourage using the best ingredients you can find since with raw foods you will taste the subtleties of each component. Using sprouted almonds is recommended since it makes for easier digestion and the texture is a bit more dry. I love crusts and cookies to have a crumbly quality, so using coconut flakes is the perfect addition to achieve this.

And don’t forget the salt. I use mainly sea salt and Himalayan salt for dessert recipes and it is an essential for bringing out more flavor complexities.

Always have fun when making your food and enjoy the process. This is food that will nourish you inside and out. Just make sure you have all the ingredients and tools needed and you are good to go! Be inspired and share the love!


Cookie Crunch Crust

2 ½ cups coconut flakes
1 cup sprouted almonds
4 T raw honey
2 T lucuma powder
1 tsp maca powder
2 T cacao paste or cacao nibs
1 tsp vanilla bean powder
¼ tsp sea salt

Mix the coconut flakes and 3/4 cup sprouted almonds in a food processor until broken down into a flour. Add all remaining ingredients except 1/4 cup almonds. Process until a loose dough is formed. Chop the remaining almonds and add into the mixture, then press into a parchment lined ~ 8×8” baking dish. Place another piece of parchment on top, and roll a straight sided glass to compact the dough even further.
Lucuma Cream

1 cup cashews, soaked and drained
½ cup coconut oil, melted
1/2 cup spring water
2-3 T raw honey
4 T lucuma powder
1 tsp maca powder
1 tsp vanilla bean powder
a few pinches sea salt
a small amount of lemon zest

Blend all ingredients in a high power blender until smooth. Pour over cookie crunch. Set in freezer about 45 minutes to 1 hour to set.

Superberry Topping

1 cup blueberries
3 T chia seeds
1 T lucuma powder
1-2 T raw honey, if desired

Mix all ingredients in a food processor for a more chunky compote, or blend until smooth for a creamy fruit layer. Pour over the lucuma cream and set in fridge or freezer at least another 1-2 hours. Remove parchment after cutting into squares. ENJOY!

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About Bethanne Wanamaker

Bethanne Wanamaker is a certified holistic nutritionist, conscious living expert, and the founder of Edible Goddess, an international health & lifestyle brand that cares deeply about your empowerment. She teaches progressive strategies that awaken you to your highest potential by following the body's inherent wisdom and aligning with an intentional mindset, holistic approach, self nourishing practices, and high self value. Bethanne advocates gradual yet significant shifts of upgraded dietary choices that ultimately lead you to the freedom and confidence of eating intuitively. By living in harmony with nature, you can have what you want. She is known for getting results quickly with committed clients who want to live a wildly rewarding, super fun, truly healthy and happy life!