Vegan marzipan balls
Ingredients
1 cup of whole Almonds 1/2 cup of sugar or 3-4 tablespoon maple syrup 1 teaspoon of vanilla extract 2 tablespoons of Raw Coconut Nectar 1/3 cup of rosewater or normal water Melted Chocolate 1 cup unsweetened coconut flakes or any other topping of your choice (pistachios, Freeze Dried Raspberries)How to peel almonds
Sometimes we forget how healthy and nutritious certain foods really are. Case in point: Almonds. They pack an amazing amount of nutrition, being rich in vitamin E, manganese, magnesium and a good source of fiber, copper, riboflavin and phosphorous. Peeling almonds takes no time. For every cup of almonds bring 4-5 cups of water to a boil. Add the almonds to the boiling water. After sixty to ninety seconds remove from heat and pour the almonds in a colander. Press the almonds between your thumb and index finger and the peel comes right off. Done!Instructions:
In a bowl, combine: sugar, rosewater, vanilla extract, Raw Coconut Nectar, almond flour and mix until you have a firm, sticky dough. Pinch off about 1 tablespoon of dough to form a round, small marzipan ball. Optional (but recommended): roll ball in coconut flakes until covered (you may have to press down gently while rolling for the flakes to stick). If you’re not opposed to refined sugar, rolling them in powdered sugar is the traditional way of covering them.
Chocolate coating
Dip a marzipan ball into the chocolate (I use a Toothpick and my hands), pull out and immediately roll it in coconut flakes until fully covered and perfectly round. The pistachio marzipan are my favorites, too!! Set on a plate and refrigerate for at least 30 minutes.
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