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Lucuma is native to the highlands of Peru, Chile, and Ecuador where it has been cultivated since ancient times. Today, lucuma is one of the regions most enjoyed foods, and is a popular ice cream flavor among Europeans and South Americans. And though lucuma is most famous for its sweet flavor profile, its impressively low sugar content and naturally occurring vitamins and minerals make it the perfect compromise between the sweet tooth and the waistline.

Navitas Naturals Lucuma is grown in the Oxapampa region of the Peruvian Andes. Here, the fruit naturally falls to the ground at maturity, but still needs several days to fully ripen and peak in flavor. After a patient wait, the fruit is peeled, pitted, dehydrated, and lastly milled into a fine whole fruit powder. This product has only one ingredient - whole Lucuma fruit - and is raw, kosher, gluten-free, vegan, and 100% organic.

Lucuma is a common and popular ice cream flavor in Peru. This favorite fruit of the Andes region is even fed to babies. Navitas Naturals Lucuma Powder has an aromatic, sweet fragrance and full-bodied taste reminiscent of maple, which lends itself to a diverse array of applications. Add Lucuma to beverages, smoothies, yogurt and cereal, or blend it into desserts and baked goods for a sweet and flavorful nutrition boost.




CocoNana Smoothie


*To make the smoothie colder and smoother, try adding frozen slices of banana instead of fresh ones. Blend and enjoy!

This smoothie will be sweet. To change the sweetness level, try playing with the amount of dates and lucuma powder, as both are natural sweeteners. Also, try Almond milk instead of coconut water. Yield: 4

Lucuma Ice Cream Cookie Cups


Blend: In a high speed blender or food processer, combine non-dairy milk of choice, bananas, lucuma powder, 2 Tbsp. coconut oil and 2 Tbsp. maple syrup. Blend until smooth. Transfer to a small bowl.

Freeze: Cover and freeze the ice cream for 1-2 hours.

Mash: Process dates, 2 1/2 Tbsp. coconut oil, 2 Tbsp. maple syrup and sea salt in a food processer to form a paste, and transfer to a bowl. Knead in coconut flour until combined. Fold in 2 Tbsp. cacao nibs. Form "dough" into two even halves.

Assemble: Use a muffin tin, and line 6 of the muffin molds individually with saran wrap or tin foil. Sprinkle each mold lightly with remaining cacao nibs. Using one of the cookie dough halves, place a spoonful of dough evenly into the bottom of 6 the lined and "nibbed" muffin molds. Press firmly to form a "cookie." Next, fill each of the molds evenly with the partially frozen ice cream. Line an empty muffin mold with saran wrap, and use to form 6 more cookies from the second half of the cookie dough. Top each ice cream with a cookie to form a sandwich.

Freeze: Freeze sandwiches for 2 more hours. To serve, simply remove ice cream sandwiches from the saran wrap or aluminum foil and serve whole or sliced, if desired. If wrapped tightly, these sandwiches can keep in the freezer indefinitely for future enjoyment. Makes 6 sandwiches.

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