Vegan marzipan balls
Hi! My name is Laura and I am really excited to share this recipe for home made marzipan with you! When I finished my first batch of marzipan the other week, I proudly presented it to some friends and was surprised to find out that they had never tasted marzipan before. I was born and raised in nord of Italy and practically grew up on marzipan in all forms and shapes (I’m not joking; we make marzipan figures) so let me tell you what I told them while serving up some of my favorite sweet treats: Marzipan is made out of almonds, sugar and rosewater.
As for the sugar in marzipan; You can substituted it with maple syrup and it worked really well! This is one of those recipes, though, were I would not recommend to use honey as I personally find honey has a stronger taste of its own;
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
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!
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.
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.
Wrap them as gift to share with your family or friends. You can also store marzipan in air-tight container and keep in the fridge.
Have a great day all my dear reader friends!