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Healthy Marzipan + Raw Chocolate

This raw, healthy marzipan is sweetened with dates and can be made using leftover almond pulp from homemade almond milk. Coated in raw chocolate and flavoured with vanilla or rosewater.
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Freezing Time 30 minutes
Total Time 10 minutes
Servings 20 marzipan balls

Ingredients

Marzipan

  • 1 cup leftover almond pulp or almond meal
  • 8-10 soft medjool dates
  • 1 teaspoon rosewater or pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • Pinch salt

Raw Chocolate

  • 50 grams / 1/3 cup cacao butter or coconut oil
  • 3 tablespoons coconut sugar
  • 1/3 cup raw cacao powder
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Instructions

Marzipan

  1. Blend everything together in a food processor for several minutes. You want a sort of malleable paste to form. It should be quite smooth, but still solid enough to roll balls out of it. Form small balls and place on a sheet tray lined with parchment paper. Freeze for at least 30 minutes before coating in the chocolate.

Raw Chocolate

  1. In a double boiler or a heat-proof bowl over a pot of simmering water, gently melt the cacao butter. It burns quite easily so don't cook it for too long. As soon as it's melted, remove from the heat and whisk in the coconut sugar, cacao, vanilla, and salt. You might be tempted to leave out the last two ingredients, but don't! It'll taste like satan's flabby behind if you do.
  2. Dip the marzipan balls in the chocolate and use a fork to lift them out. Place each one back on the parchment lined sheet as they're coated, and top with dried rose petals if you have them (you probably don't, and that's totally cool. I have them for decorating soap mostly) or other pretty things. You'll have some extra chocolate left over after coating. I made some ducks, but muffin liners work just as well.
  3. Stick them in the freezer for another ten minutes, then store them in the fridge.