chocolate marzipan recipe, how to make chocolate marzipan

eggless-chocolate-marzipan

chocolate marzipan recipe - soft, melt in the mouth marzipan with cashew, chocolate and coconut goodness.

if you love chocolates and cashews then try these delicious chocolate marzipan…. i made them for the easter. i don’t know how to tell you…. this chocolate marzipan was sooooo good. i finished it in one day :-)  did not even keep it for easter. but i will make these again.

this is one of the traditional ways of making marzipan…. so be prepared to have some time, patience and a lot of hand exercise. in fact i wanted to make marzipan adding natural food colors. one of them was supposed to be a brown chocolate marzipan.

when making the marzipan, i added golden sugar…. my cane sugar was almost over…. as a result the whole mixture became brown. the idea of adding coloring through veggies/fruits, just failed there. so just made a whole batch of chocolate marzipan.

instead of rolling them in sugar, i rolled them in dry coconut flakes…. healthy and less sugary…. though you don’t need to roll them in sugar or coconut. you can just have them plain.

vegan chocolate marzipan

this chocolate marzipan recipe does not use any fat, oil, cream, milk and eggs in its preparation. so it is low fat, dairy free and eggless. healthy and wholesome. i have again adapted this recipe from festival cookbook by vimla patil & monisha bharadwaj.

you could also make the marzipan from almonds instead of cashews. if the mixture becomes sticky add some powdered sugar and knead the dough. this will reduce the stickiness.

lets start step by step chocolate marzipans recipe:

1: add the cashews in a blender and make a fine paste with some water.

add cashews for chocolate marzipan

2: in a pan, add the sugar. what you see below is a combination of cane sugar and golden sugar, both organic and chemical free.

add sugar for chocolate marzipan

3: add water and let the sugar dissolve in the water.

dissolve sugar for chocolate marzipan

4: now add the cashew paste

add cashew paste for chocolate marzipan

5: and mix it well with the rest of the mixture. keep on stirring on a low flame.

chocolate marzipan preparation

6: when the mixture thickens add cocoa powder and vanilla powder.

chocolate marzipan preparation

7: mix well and again keep on stirring…. see i told you… you have to do a lot of stirring.

chocolate marzipan recipe

8: the mixture will start to thicken

chocolate marzipan mixture

9: continue to stir and and let the mixture thicken as you see in the pic below.

chocolate marzipan mixture

10: now let the mixture cool. shape the mixture in fruit or flower shaped moulds. i did not have any moulds nor i am good in making flowers and fruits by hand. so i just made them into small balls. just so that the mixture does stick, apply some oil in your hands and shape the mixture into balls.

cool the mixture of chocolate marzipan

11: now roll the marzipan balls in a plate full of dessicated coconut, so that the coconut flakes get uniformly coated on the marzipan.

chocolate marzipan balls

12: wrap them as gifts to share with your family, friends or serve chocolate marzipan directly. you can also store chocolate marzipan in an air-tight container and keep in the fridge.

chocolate marzipan recipe

have a great easter all my dear reader friends :-)

if you are looking for more desserts then do check seviyan kheer, eggless bread butter pudding, gulab jamun, rice kheer and rice payasam with coconut milk

chocolate marzipan recipe details below:

chocolate marzipan
 
Prep time
Cook time
Total time
 
easy to make chocolate marzipan vegan recipe
Author:
Recipe type: desserts
Cuisine: world
Serves: 10-12
Ingredients
  • 1 cup cashewnuts
  • 1 cup sugar
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 2 tbsp water
  • ½ cup dessicated coconut
  • some sunflower oil to make the marzipan
Instructions
  1. grind the cashews with enough water (approx ¼ to ½ cup water) to make a smooth paste.
  2. in a pan add the sugar and 2 tbsp water.
  3. lheat the pan so that the sugar melts.
  4. add the cashewnut paste to this.
  5. mix and let the mixture thicken.
  6. now add the cocoa powder and vanilla powder or extract.
  7. mix well and continue to stir the mixture till it thickens.
  8. when it is thick enough, cool this mixture.
  9. now shape them in fruits or flowers in moulds or shape them with your hands.
  10. apply some oil to the moulds or your palms while shaping the marzipan.
  11. roll the marzipan in dessicated coconut
  12. serve chocolate marzipan directly. you can also keep chocolate marzipan in an air tight container and keep in the fridge.
Notes
1: this chocolate marzipan recipe can be easily doubled or tripled.

2: you can use almonds instead of cashews or both.

3: the marzipan can also be used as an icing on cakes.

4: if the mixture is not enough thick to be rolled into shapes after cooling, then reheat it again and let it thicken.
Nutrition Information
Serving size: 3-4



{ 22 Responses }

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  1. Ashwini says

    Hi Dassana,had few doubts,
    1) The first line of the recipe reads ‘grind water with enough water….’.A typo there. Do we need to soak the
    cashew in water before we grind?How much water would one use to grind it..approximate quantity?
    2) Do we use 2 tbsp of water to dissolve 1 cup of sugar?and do we heat this till the sugar melts?
    3) Can we substitute sugar with jaggery,how do you think it would taste?
    4) How long will these stay fresh?

    • says

      hi ashwini. answers below:

      1: thanks for pointing out the typo. will correct it. the cashew nuts are soaked. but if you want you can soak them for an hour. for 1 cup of cashew you can add 1/4 to 1/2 cup water. it should be like a paste.
      2: yes 2 tbsp of water and sugar is melted. yes this water-sugar mixture has to be heated till the sugar melts.
      3: jaggery would taste great. chocolate, coconut, cashew and jaggery combo would be too good. i have made a banana coconut jaggery cake and it was so good. so i think jaggery would work.
      4: in the fridge they would stay aprrox for 5-6 days. but they are so good that they will get over on the same day :-)

  2. Vsen says

    I made this while I was preparing dinner. It’s super easy and used almond & brown sugar. Loved it & so did my hubby.
    Thanks!

  3. says

    those soft balls of chocolate and cashews.. yumm! nuts are so versatile and nutritious.. that i end up adding them in all baked goods these days. these would make for such a cute gift!

    • says

      sharyn, am not sure how they might be made with cashew butter. a totally different way would be so be to add some melted chocolate, sugar, vanilla, grated coconut to cashew butter. stir and mix… could go very well as a sweet spread.

  4. says

    New recipe for me.These look too yummy and can see the softness of the marzipans in the pics, easy recipe except for the stirring part but all good things dont come so easy :). Happy Easter to you and your family Dassana :).

  5. says

    Oh wow! We must kindred foodie spirits, yesterday I had a handful of salted cashews with a square of chocolate and thought “that tastes amazing I have to makes something with chocolate & cashews” and here you are reading my mind. I must try these, maybe with the salted cashews though, I love salt & chocolate!!