In recognition of National Marzipan Day, we made marzipan. I had intended on buying some just so the kids could see what it is, but my husband insisted on making it. I’m sure glad he did because it was fun to make and very delicious.
Our Medley Moment
Marzipan is a a sweet, yellowish paste of ground almonds, sugar, and egg whites, often colored and used to make small cakes or confections or as an icing for larger cakes. Our recipe was based on a basic recipe for Raw Vegan Marzipan Delights from thankyourbody.com, then we made some adjustments based on the ingredients that we found. (The recipe called for almond flour, but we ground up the sliced almonds in the blender. Same for coconut flakes – we used coconut chips then put those in the blender, too.) We opted for vanilla, which we had in the house.
After the almonds were ground into flour, we added maple syrup and vanilla then rolled the mixture into little balls and dipped them in the ground coconut. Next, we made the chocolate syrup with coconut oil, cocoa, maple syrup and vanilla.
The kids wanted to sample the ingredients along the way – a coconut chip, maple syrup and the youngest insisted on tasting the coconut oil even though we told him it wouldn’t taste very good by itself. Once he tried it, he agreed. (It reminded me of the time when I was a kid when I thought I’d sneak a spoonful of Hershey cocoa powder. Sometimes you just have to learn lessons on your own.)
Then we dipped the balls into the chocolate syrup and then roll them in coconut again. The verdict of this new dish? It was rated 5 out of 5 by all 5 of us.
In celebration of National Soup Month, I also made a vegetable soup for dinner.
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