chocolate marzipan recipe | eggless chocolate marzipan recipe

chocolate marzipan recipe with step by step photos – soft, melt in the mouth marzipan with cashew, chocolate and coconut goodness.

chocolate marzipan

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. we 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 book “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.

if you are looking for more chocolate recipes then do check:

Chocolate Marzipan

4.34 from 3 votes
these chocolate marzipan are soft, melt in the mouth marzipan made with cashew, chocolate and coconut goodness. vegan recipe.
chocolate marzipan recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:40 mins
Total Time:45 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):12
(1 CUP = 250 ML)

INGREDIENTS

  • 1 cup cashewnuts
  • 1 cup sugar
  • 1 tsp vanilla powder or 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 4 tbsp water
  • ½ cup dessicated coconut
  • some sunflower oil to make the marzipan

INSTRUCTIONS

  • grind the cashews with enough water (approx 1/4 to ⅓ cup water) to make a smooth paste.
  • in a pan add the sugar and 4 tbsp water.
  • heat the pan so that the sugar melts.
  • add the cashewnut paste to this.
  • mix and let the mixture thicken.
  • now add the cocoa powder and vanilla powder or extract.
  • mix well and continue to stir the mixture till it thickens.
  • when it is thick enough, cool this mixture.
  • now shape them in fruits or flowers in moulds or shape them with your hands.
  • apply some oil to the moulds or your palms while shaping the marzipan.
  • roll the marzipan in dessicated coconut
  • serve chocolate marzipan directly. you can also keep chocolate marzipan in an air tight container and keep in the fridge.

NOTES

few tips for chocolate marzipan recipe:
  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.
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how to make chocolate marzipan 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 desiccated 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 🙂

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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32 comments/reviews

  1. Hi Dasana

    I must say you are an amazing chef and a food blogger.
    I have been following your recipes from past few months. I have tried your whole wheat bread, chocolate cake, carrot cake, banana cake to name a few and they all have been a great success at home.

    I was reading about marzipan. I am yet to try it. From what I have read, marzipan dries off when it is left open in air so will these balls stay moist when stored in air tight container for 3-4 days.

    I would like to make marzipan with almonds, so do I need to soak them in water and peel off the skin before making almond paste?

    And as you have mentioned you wanted to use natural fruit/vegetable Colors in your marzipan ..i have been able to use beetroot pulp to get a shade of pink in my buttercream frosting so may be it can fit with white almond marzipan too. Can you suggest other ways to use this marzipan..can we use it as cake frosting or cake decoration?5 stars

    • thank you much jas. yes you have to keep it in an air-tight container. with almonds, soak them in hot water for 30 minutes. then remove the peels and make a paste of the almonds. of course, you can use beetroot pulp to get that pink colored marzipan. usually, we just have them as a sweet. though you can use them in cake decorations or use them instead of fondant icing. here you will have to roll the marzipan in round sheets and then cover the cake with it. hope this helps.

  2. Love ur blog ..addicted to it….made dis recipe…its yumm but got a bit chewy…. 1. is its texture chewy like caramel or did i overcook it…
    2. also plz tell can i keep them at room temp only as they get very hard in fridge or they will get spoilt if i keep them outside..⁉

  3. Hi Dassana
    So yum recipe
    Wld definitely try for my son but I just want to ask you if I could use dark chocolate as I m having it spare instead of cocoa powder and grind it along with cashews.
    Would it work pls tell me
    Thanks for such beautiful recipes
    God bless u4 stars

    • thanks shaheen. you can powder the chocolate then add. but there is only one concern, that the chocolate should not get too much cooked. so what i suggest is first cook the cashew mixture till it thickens. then melt the dark chocolate and add to the cashew mixture. if the mixture looks very thick, then add some milk in it.

  4. 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?

    • 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 🙂

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

  6. 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!

  7. I’ve never seen anything like this before, Dassana, but I have some cashew butter on hand…

    • 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.

  8. 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 :).

  9. This looks so enticing! I’m on a fructose free diet at the moment and I was thinking that maybe I can substitute the sugar with brown rice syrup or glucose. Thank you for the recipe!

  10. 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!!

  11. I can imagine how soft it’ll be! I am sure it’ll just melt in your mouth. Yummy…