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 minutesminutes
Freezing Time 30 minutesminutes
Total Time 10 minutesminutes
Servings 20marzipan balls
Ingredients
Marzipan
1cupleftover almond pulpor almond meal
8-10soft medjool dates
1teaspoonrosewater or pure vanilla extract
⅛teaspoonpure almond extract
Pinchsalt
Raw Chocolate
50grams / 1/3 cupcacao butter or coconut oil
3tablespoonscoconut sugar
⅓cupraw cacao powder
1teaspoonpure vanilla extract
Pinchsalt
Instructions
Marzipan
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
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.
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.
Stick them in the freezer for another ten minutes, then store them in the fridge.