Swedish Vegan Chocolate Marzipan Rolls

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Chocolate Marzipan Rolls, “dammsugare” or “punschrullar” (arrack rolls) as we say in Swedish, is what I want to show you all today! These marzipan rolls are something most Swedes have some kind of nostalgic connection to since these are very known and famous in Sweden. They are most often not vegan, and also the filling has a little bit of arrack, but I have made them vegan and I don’t really like the flavor of that so I have excluded that and have made these completely alcohol free too. Let me tell you more about this!

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Less Food Waste

You might wonder why I bring up “less food waste” when talking about marzipan rolls. Well, when making the filling you need some kind of white or chocolate cake and I have actually used a left over, dry, sticky cake I had some left over pieces from. I love re-making recipes with food waste, remaning foods and ingredients from other recipes I have made, so you can definitely use a dry or boring cake to make these delicious rolls too!

I have used a rather dry sticky cake to make the filling and just added coconut oil to the mixture to get a sticky mixture. MY cake was already sweetened and in chocolate flavor so I only needed to add the coconut oil to make rolls of the mixture and covering the rolls in the marzipan. When using a white cake you need to add cacao too to get the filling in chocolate flavor. This is such a great recipe to make of remaining cakes.


THIS RECIPE IS:

  • Vegan

  • Simple to make

  • Sustainable in the aspect of being able to use ingredients you otherwise could throw away

  • A Swedish traditional recipe

  • Great to have stored in the fridge until serving


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Swedish Chocolate Marzipan Rolls

INGREDIENTS:

250 g vegan optional chocolate cake

approx 1 tbsp coconut oil or vegan butter

one vegan marzipan

100 g melted dark chocolate




HOW TO MAKE:

  • Mix your cake into crumble with a blender. Add coconut oil and mix again until it's slightly sticky and wet. All cakes are different dry and might need a different amount of coconut oil, but be careful because the filling is not supposed to be watery or creamy. Keep it slightly sticky so you can form it.

  • Tuck out your marzipan to a rectangel so it gets a few mm thick. Have preferably just a little bit of flour on the table so it doesn't stick to the table.

  • Cut the marzipan into two pieces so you have two long strips. Place some filling in the middle of the strips and roll in the marzipan. If your marzipan is dry you can add a little bit of water on the edges so they can stick on.

  • Cut into small rolls. Place these preferable in the fridge for a while afterwards while melting the chocolate. Hot melted chocolate sets more simple if the surface is cold.

  • Dip thereafter the edges of your rolls in the melted dark chocolate and let them set on a baking paper.

  • Have them stored in the fridge until serving. They get firm and therefore more delicious when in the fridge.


Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


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