Easy to make, two ingredient marzipan.
This marzipan is so delicious and so easy to make, provided you have a food processor or a blender. Once you make it, you will never go back to store bought, highly processed sugar bombs again. All you need is almonds and dates, a bit of prep work, and you’ll have the marzipan log ready to be shaped into anything your heart desires. I like making small balls from it and dip them in chocolate. If you are creative, the log is pliable enough to be molded into any shape. Here in Norway, marzipan pigs are popular come Christmas. Oink! Oink!
Once the log is made, it can be stored in refrigerator or frozen until needed. It is wonderful mixed in with cookie dough to make soft marzipan cookies or shaped into small marzipan truffles, covered in chocolate. For an adult treat, add a tablespoonful brandy or whiskey – I think a dessert is always better with a bit of alcohol in it. 😉
Vegan, nutritious and delicious.
- 200 g raw almonds
- 180 g pitted dates. If the dates are very dry, soak them together with almonds.
- 3 cups water for blanching almonds
- 200 g dark cooking chocolate
- 1 tbsp coconut oil
Wash the almonds in a colander, under a cold running water. This will remove any debris and will make it easier to peel the skins off, once they are in hot water.
Bring the water to a boil in a small saucepan. Add almonds and turn off the heat. Allow nuts to soak for a couple of minutes, until the skin starts to loosen.
Drain the water. Let almonds cool slightly, then remove loose skins* Hint: this could be fun toddler activity.
Transfer almonds and dates in a food processor and blend until you see a homogeneous, sticky mass.
Tip it from food processor bowl onto the flat surface and form into a log. Wrap the log in plastic wrap or waxed paper and let it rest in refrigerator for about an hour or just keep it there until needed.
To make marzipan truffles, slice the log into 1cm - 1.5cm thik disks. Shape each one into a ball with your hands.
Melt some cooking chocolate in a pan together with coconut oil. Mix it gradually together as the chocolate melts. Remove from the heat.
Before the mixture cools down, insert the toothpick into each marzipan ball and dip it into the melted chocolate. Let to dry on the sheet of waxed paper. Alternatively, just pour the spoonful of chocolate mixture on top of every truffle to cover it completely or just drizzle over. Keep the finished truffles in the refrigerator.**
*that's OK not to blanch all of the almonds, just the ones with loosest skin is fine. Your marzipan won't be white anyway, due to dates' color, but it will be just as tasty even if you leave a few almonds unpeeled.
**see how glossy these truffles are on the picture? This is coconut oil. Once it solidifies in the fridge, these truffles will be mat.