Cashew Marzipan

A simple, no-fuss recipe with a lovely fudgey flavour and consistency. No egg white and no cane sugar! Use to cover cakes and make confectionery. Makes around 330g of Cashew Paste.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

150g Cashews, ground into a powder (use a coffee grinder or super-blender)

Coconut Powder 1kg (Healthy Supplies)

50g Coconut Powder

Organic Coconut Sugar (1kg) - Sussex Wholefoods

100g Coconut Sugar

Lemon Juice 250ml (Sunita)

1 Tbsp of Lemon Juice

Amber Coconut Palm Nectar, Organic 240ml (Big Tree Farms)

2 Tbsp Coconut Syrup

Vanilla Extract Nielsen Massey 118ml

1 tsp Vanilla Extract

Other Ingredients

Method

Transfer the dry ingredients into a mixing bowl.

Add the wet ingredients.

Gradually mix in the ingredients with a large mixing spoon using a combination of a cutting motion and pressing. The result should be a loose crumbly, yet sticky mix, a little like a biscuit or pastry dough.

Using your hands bring the mixture together into a dough like ball.

The paste is now ready to use. It should be easily manipulated but still hold its shape.

TIP: Triple the quantities to make enough for an 8inch/20cm round or square cake. i.e. 875g round/1kg square. Any leftovers can be formed into decoration or made into sweets!