Raw Chocolate Marzipan Bars
Raw Chocolate Marzipan Bars
This is a new recipe of mine -a bit like a chocolate version of Battenberg Cake…but nicer! You don’t have to make bars out of it - it will also make truffles, squares, even a cake if you make enough.
Ingredients
Marzipan Bit:
70g whole almonds
1.5 tsp agave syrup (or Sweet Freedom Mild, maple syrup, honey etc*)
1/4 tsp almond extract
Chocolate Bit:
100g melted cacao paste (cacao liquor/mass)
50ml (3 tbs + 1 tsp) agave syrup (or Sweet Freedom Mild, maple syrup, honey etc*)
Plus:
40-50g goji berries
*You may have to adjust the amount slightly if using another syrup - these amounts are based on using agave.
Method
Melt the cacao paste over a low heat (in a saucepan, in a bain marie or over a chafing dish).
Grind the almonds to a powder in a coffee or nut grinder, and combine with the 1.5 tsp syrup and the almond extract.
Squeeze the almond mix into ‘blobs’ about 1.5cm in diameter and set aside.
Add the 50ml syrup to the melted cacao paste, mix well then add the goji berries.
Add the almond blobs to the chocolate mix, stir briefly (they will start to break up but that’s ok) then transfer the mix to an ice cube mould, a cake ring or the bottom of a sandwich tin. Place in the fridge or freezer to set, then turn out.
Note: the cacao paste starts to set quite quickly, so it’s best to to make this in a warm kitchen.
