Vegan Marzipan

Now I am not an 80-10-10 follower. I tried it once, rawtill4 and all that.
All I gained was three months of eating until feeling verrrrry uncomfortable, being constantly bloated, and gaining a few kilos. Impressive results indeed, I think it is safe to say that, contrary to what Freelee says, the lifestyle simply isn't right for everyone. This lovely blogger explains it quite eloquently in this post here, so I won't blab on about it.

But....there's nothing wrong with eating some delightful raw, low-fat treats now is there? Raw treats are generally vegan and gluten-free, so lots of people can enjoy them in moderation, a real crowd-pleaser.

I don't see a downside folks, I really don't.

Which brings us to this. A treat that brings back a whole host of nostalgic memories for me, of the festive season, cold winters and all the fun revolving around Sinterklaas (google is your friend).
The usual recipe is almond meal, equal part sugar, eggs and some flavourings.....
I kept the flavourings...and completely ditched the nuts and sugar.

I kept it cheap, a simple blend of oats and dates, and those all-important flavourings of course!

Low-fat, no baking or eggs required!

Raw vegan marzipan

1 cup raw/whole/rolled oats*
1 cup pitted dried dates
1/2 teaspoon orangeblossom water**
1/4 teaspoon bitter almond oil**
1 tablespoon hot water
a little lemon zest

cacao powder, for dusting

Blend oats into a fine flour. Finely chop the dates. Mix remaning ingredients together. Add dates and your wet ingredients into the blender. Pulse until the dates are incorporated and it sticks together into a soft dough.
Roll the dough out into two thin logs and roll through/ dust with cocoa.
Refrigerate in a sealed container until firm, then slice into bite-sized pieces.

*Rolled oats aren't raw, but they do blend easier.
** These ingredients can be found in European and Mediterranean specialty stores, or in normal stores if you live in western Europe.


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