I have a fondness for recipes that you can eat from their mixture while preparing them.
Ones that are fun to lick your fingers at every step of making.
Recipes that are ready in two quick minutes,
Those that don’t require an oven or stove,
And while making them you only dirty one bowl and the fingers that you lick nonstop.
Meet my marzipan balls.
My marzipan balls have become my best friends lately.
They are the sweet spark waiting for me in the fridge in moments when my stomach is tickling for something delicious.
They’re the thrill next to my coffee,
They’re the beauty of my mornings,
They’re the afternoon treat for the kids.
They’re amazing for hosting,
They’re a great pre-workout snack,
They’re comfort in moments of weakness,
They’re the sweet treat on hot summer days,
And they are simply the most exciting, light and fun bite you will meet.
I make my marzipan balls in two flavors,
And create exciting swirls of color from them,
which turns them into handsome.
The combination of cocoa and almonds excites me.
It’s full of precision and indulgence,
And it makes the bite wonderful, light and refreshing.
The beauty of the connection between the contrasting colors is spectacular and exciting,
And makes everyone interested in this wonderful bite.
These are festive and exciting bite balls.
They will be waiting for you at any hour of the day,
And make your heart shine every time anew.
Making them is so fast that you won’t have time to say their name,
And they will be waiting for you ready on the table.
Pure, happy and delicious days of pleasure to us all ☺
Marzipan marble bite balls
Ingredients: suitable for between 12-17 marzipan bite balls (Depending on their size)
- 1 cup almond flour (For alternatives, have a look at “A little extra from me”)
- Pinch of salt
- ¼ cup almond butter (For alternatives, have a look at “A little extra from me”)
- ¼ cup maple syrup (For alternatives, have a look at “A little extra from me”)
- ½ teaspoon cocoa (For the chocolate ball)
- In a bowl, put the almond flour and salt and mix.
- To the bowl, add almond butter and maple syrup and mix with a spoon until plump dough crumbs are formed.
- Move on to work with the dough using our hands until we get a ball of dough that’s comfortable to work with. If the dough is a little dry, add 1-2 tablespoons of almond butter, if the dough is too wet, add 2-3 tablespoons of almond flour.
- Divide the ball of dough into two equally sized balls.
- Add the cocoa to one of the balls of dough and mix well. Kindly note, the dough requires good mixing until all the cocoa is absorbed and becomes one with the dough.
- Unite the two balls of dough and create marble swirls of light and dark dough. It’s better not to connect and mix the balls of dough too much, combine them just a little and make small and exciting bite-sized balls from them (Have a sneak peek at the pictures).
Store the dough balls in the fridge or freezer in a container, and snack at any moment of the day when your stomachs tickle for it.
A little extra from me:
- The balls can be kept in a sealed container in the fridge for 2 weeks or in the freezer for 2 months.
- Almond flour can be substituted for oat flour. I do not recommend making this change because the taste of the balls will be very different from the original. You can use half a cup of almond flour and half a cup of oat flour – it will work wonderfully, of course the original version is the best one.
- Maple syrup can be substituted for agave / honey.
- Almond butter can be substituted for any other nut butter, although its taste will be noticeable in your marzipan balls.
- You can make the marzipan balls without the cocoa or using only cocoa. If you choose to make cocoa marzipan balls, mix the cocoa with the almond flour and salt before making the dough (The 1st step in “Steps”).