In Norway, marzipan is a given at easter, but Nidar and other producers have sadly forgotten about both vegans and people with allergies when in comes to easter marzipan. They even stopped selling the chocolate free eggs a few years ago. Way to go, Nidar!
But thankfully, making it yourself is pretty easy! And you can make them in bulk and stick them in the freezer. They also keep for a while in the fridge, and in room temperature too as long as it’s not too hot. Adding some yellow food coloring to the marzipan will bring on the easter mood, and will also make it look more like the yellow easter marzipan Nidar uses in their bars.
- 1 roll of high quality marzipan (in Norway, Odense is the best, but use a type with no eggs and with lots of almonds in it)
- 400 grams vegan chocolate (I prefer the semi dark from Coop)
- Vegan sprinkles (This one is vegan, bought at Meny.)
Pinch off appropriately sized bits of marzipan and roll eggs andYor bars. Place on parchment paper, and let them chill in the freezer while you melt your chocolate. If the marzipan is frozen, the chocolate will form a thicker layer around it, and it will solidify almost instantly.
Break the chocolate into pieces, and melt in a double boiler/water bath. Add some vanilla suger for a sweeter and rounder flavor, if you prefer.
Remove the marzipan from the freezer and dip the pieces in the chocolate by using two forks or spoons. Place back on the parchment paper, and sprinkle imediately, before the chocolate hardens.
Put the tray back in the fridge. Once the chocolate is set, about 10-15 minutes, you can put them in a sealed container. Store in a cool place.