20 minutes
preparation
0 minutes
baking
60 minutes
resting time
You will need
High measuring cup, food processor, hand mixer with dough hook attachments, cling film, storage box with lid, fine strainer
Ingredients for the marzipan potatoes
For 5 servings, 1 serving = 4 marzipan potatoes (3 g of sugar)
30 g dates
Water
85 g ground almonds
15 g powdered sugar
10 g unsweetened cocoa powder
½ tsp cinnamon
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount. If this recipe is too sweet for you, you can of course reduce or skip the amount.
To make the date paste extra creamy, soak the dates overnight.
Preparation
Step 1:
For the date paste, place 30 g of dates in a high measuring cup and cover them with cold water. Let them sit in the refrigerator overnight.
Pour boiling water over 30 g of dates and let them stand for 20 minutes.
Step 2:
Drain the dates and reserve the water. Puree the dates and add enough reserved date water to reach the consistency of a plum jam. Set the finished date paste aside.
Step 3:
Transfer the date paste to a bowl. Add 85 g of ground almonds and 15 g of powdered sugar, and mix with the dough hooks of a hand mixer until a smooth mixture forms.
Step 4:
Shape the date-almond mixture into a roll, wrap it in cling film, and refrigerate for 30 minutes.
Step 5:
Remove the date marzipan from the refrigerator and form into 20 equally-sized balls.
Step 6:
Sift 10 g of unsweetened cocoa powder and ½ tsp of cinnamon into a storage box. Add the balls, cover the container with a lid, and gently shake until all the balls are evenly coated with cocoa.
Step 7:
Gently tap off the excess cocoa.
Refrigerated, the marzipan potatoes will keep for about one week.