This Clean Eating Marzipan Candy is for Mini Chef’s Valentine’s Day present. He’s crazy about marzipan and I usually buy him a marzipan pig for Christmas. It’s a German tradition along with red and white spotted mushrooms and ladybugs. Supposedly, the bring good luck!
Lucky or not, they sure do taste good. But I don’t like giving him all that refined sugar, so I simply make my own. It’s super easy and all you need is a candy or chocolate mold based on the holiday you are celebrating! In this case, Valentine’s Day!
We actually aren’t that big on Valentine’s Day. It’s not a huge deal in our family and never has been. But it’s fun to see his little face light up when he finds a little bag of goodies first thing in the morning. So I keep up the tradition.
Normally, I make a low carb version for myself using a low carb sweetener. But for my little guy, I stick to the whole food ingredients. He loves it and I’m happy he can enjoy a treat that isn’t the worst of the worst. Know what I mean?
NEED A CANDY MOLD?
I’ve use molds just like these and they work great! (affiliate links)
And if you are wondering about blanching your own almonds, click play to see how it’s done. It’s super easy!!
Click for more detailed instructions on how to blanch almonds.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING MARZIPAN CANDY RECIPE:
This delicious candy can be enjoyed any time of year for any special occasion. Just buy whatever mold fits the occasion!
- 1 cup blanched almonds
- 1/3 cup powdered Sucanat (powdered coconut sugar works too)
- 1 tsp. almond extract
- 1/2 tsp. water (at a time for consistency
Using a food processor, process your blanched almonds into almond flour.
Add the sweetener to the processor as well and continue blending.
Pour in the almond extract and blend for 1 minute.
At this point, your dough should be sticky and hold together if you press it into a mold. If for some reason it's more crumbly or not sticky, blend in a 1/2 tsp. of water at a time until the dough will hold together and compress easily into a mold.
If you accidentally add too much water, simply blend in a few more almonds (about 1 tbsp. at a time) until you get a good consistency. It should be sticky, but not impossible to work with.
Set the mold on a cookie sheet to keep it steady and place the whole thing in the freezer for an hour or two.
Press the marzipan out of the molds onto the cold cookie sheet.
If you want to dip these in chocolate, now would be the time to do that. Otherwise, simply wrap them in pretty foil paper for your sweetheart!
Store in the fridge for up to 2 weeks.
Keeps in the freezer for up to 3 months.