Marizpan lovers, this is for you! If you understand the sheer joy of biting into a fresh, soft bite of a rainbow cookie, you’re going to love these marzipan stuffed dates! Making homemade marzipan is a lot easier than you think, and the best part? It’s kosher for Passover! So instead of whipped up a cake with a gazillion eggs (hello bird flu!!), or making that potato starch-filled dessert, grab one of these guilt-free-ish bites, you’re going to love them!
It’s a VERY happy (and delicious!) Passover, indeed.
Marzipan Stuffed Dates
1 cup blanched slivered almonds
1/2 cup + 2 tbsp powdered sugar
pinch of kosher salt
1 tbsp water
1 tsp pure almond extract
20 medjool dates, pitted
1/2 cup chocolate chips
1 tbsp coconut oil
20 roasted almonds
flaky salt, for finishing
Method:
Add the slivered almonds to the bowl of a food processor, with the S blade attached, blend until finely ground. Add the powdered sugar, salt, water and almond extract and continue to blend until the mixture comes together into a soft dough that holds together when you press it.
Melt the chocolate and coconut oil over a double boiler.
Roll the marzipan into small torpedo shaped rolls to that fit inside the dates. Top with an almond. Dip half of the dates into melted chocolate and finish with flaky salt.
Freeze or refrigerate until the chocolate hardens.
Store in the refrigerator.
Related Recipes:
marzipan butter cups
chunky monkey marzipan nice cream
marzipan biscotti
marzipan date truffles