I obviously did not note amounts but you just take however much agave you want (maybe 2TB? ) and mix in maca until it becomes a bit pastey. I added in roughly 1-2 TB almond butter and scant 1/2 tsp pecan butter or so with a pinch of salt and it created this lovely paste of goodness. I suppose you could use it in PB cups, as a layer on the bottom of a cheese cake, into ice cream for a swirl of caramel / malt lovliness, as a sweet spread onto bread or whatever else you can think of. I refrigerated it to allow it to firm a bit. I’ve just been sneaking little pearls of it to satisfy my sweet tooth.
Good luck, hope you like it!