Homemade Marzipan Cups
A homemade marzipan recipe made two ways, with sugar or with maple syrup. The recipes uses few ingredients and is made in just a few minutes. A sweet almond paste that contains no eggs, and is vegan, and naturally gluten-free. Here I stuffed it into dark chocolate cups, a high protein and fiber snack.
Servings: 12 mini cups
Calories: 60kcal
Ingredients
Marzipan Recipe (with powdered sugar)
- ¾ cups almond flour
- ½ cup vegan powdered sugar
- 1-2 tbsp almond milk (adjust to reach a slice-and-bake-like cookie dough texture)
- 1 tsp almond extract
- 1 tsp lemon juice
Marzipan Recipe (with maple syrup)
- 1 ¼ cups almond flour
- 2 tbsp maple syrup
- 1 tsp almond extract
- 1 tsp lemon juice
Chocolate Marzipan Cups
- 1 cup homemade marzipan (recipe above, chilled)
- 1 cup dark chocolate (I also love quality chocolate by HU, and Chocolove)
- 1 tbsp coconut oil
- ½ cup crushed almonds
- ½ cup almond butter
Instructions
To make either marzipan recipe
- Combine all ingredients of the recipe you choose to make into a food processor and pulse until you have a creamy cookie-dough texture.As you know, everyone's moisture scenario is a bit different. If the mixture is too crumbly, add a touch more liquid. If the mixture is too wet, add a touch more almond flour.
- Scoop the final mixture on to parchment paper, and roll back and forth until you have a 2-inch log. If the marzipan is sticking to the paper, it was probably too wet so rub it with a bit of almond flour now to allow you to form a log.
- Tightly wrap the log and store in an air-tight container in the refrigerator for at least one hour before either breaking off bits to serve for tea, or to use in the chocolate cup recipe.Long term storage, keep refrigerated a few days, or freeze for two months or so.
To make the chocolate cups
- Line a cupcake tin with paper liners.
- Melt the chocolate in the microwave in a pyrex measuring cup in 60 seconds. Stir until all is melted.
- Spoon the melted chocolate into bottom of the paper liners – 1 tablespoon for regular cupcake size; 1 tsp for mini cupcake size. Tip each cup around by hand to coat the sides of the paper liners. It only goes about half-way up each liner. Refrigerate for 15 minutes to set this shell.
Prepare Cup Filling
- You have two choices on how you fill these cups.Choice one: Simple spoon 1 tbsp of marzipan, 1 tbsp of almond butter, 1 tbsp crushed almonds into each cup.
- Choice two: Process or mix the three ingredients until a cream is created. Spoon that into the chocolate cups and press flat with a spoon.Either way, finish by spooning another tablespoon of melted chocolate on the mixture within each cup.
- Sprinkle with a final dusting of crushed almonds, chill in the refrigerator for about 15 minutes, then they are ready to eat!
Nutrition
Serving: 1g | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg