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Instant Marzipan

From THE WILD VEGAN COOKBOOK
Henry Brill

Henry Brill ("Wildman's" Dad) in 1964

My dad always brought this German almond paste confection back for my sister and myself whenever he returned from a long business trip. Many decades later, I was delighted when I managed to create a superb healthful version of this early childhood treat. And this simple recipe takes just minutes to prepare.
1-3/4 cups almonds
1/2 cup silken tofu
1/2 tsp. vanilla extract
1 tbs. almond oil
1 tsp. almond extract
2 drops bitter almond essential oil (optional)
1 tsp. liquid stevia or 2 tbs. honey
1/4 tsp. dried wild ginger, ground, or powdered commercial ginger
1/8 tsp. salt
3 tbs. carob powder or as needed

1. Grind the almonds into a fine meal in a food processor.

2. Add all remaining ingredients except the carob powder and grind into a paste.

3. Roll into 2 dozen small balls and roll the balls in the carob powder.

Makes 2 dozen marzipan balls

Preparation: 25 minutes
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photos, and design by "Wildman"
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