Here’s a little something quick and fun to make for Easter (or any time!) – marzipan bunnies! 🙂

I decorated my bunnies with raw chocolate and had a bit of fun with some left over icing too – little bunny iced gems! 🙂 You can use any icing but I used left over icing from my Coffee Amaretto Cake recipe – here.

You can use shop bought marzipan and melted dairy free chocolate… OR… you can make your own marzipan and use raw choc!

For the marzipan you will need:

100g Ground Almonds
50g Raw unrefined icing Sugar (or normal icing sugar if you prefer)
1/2 tbsp  Lemon Juice
1 tbsp Maple Syrup
1/2 tbsp Cold Water
1/2 tsp Almond extract

Put the ground almonds and icing sugar in a bowl and mix well. Make a well in the centre and add the liquid ingredients. Mix thoroughly. You should end up with a pastry-like dough. If it is too dry add a drop of lemon juice but be careful you don’t make it too moist. Wrap in clingfilm and put in the fridge for at least an hour.

For the raw choc you will need (this will make loads so you can make some raw chocs with the left overs 🙂 )

1 cup Cacao butter (melted)
1 cup Raw Cacao powder
1/3 cup Maple syrup (or other liquid sweetener)

Mix the ingredients together! Easy 🙂

Make your bunnies!

Roll the marzipan out nice and thin, dusting the surface and rolling pin with little icing sugar to prevent sticking. Use a biscuit cutter to cut out your bunny shapes (or whatever shape you want).

Dip half a bunny in the raw choc and use a cocktail stick to take a small amount of choc and dab it on for the eye. If you want to add a little bit of icing pipe a swirl on to the bunny.

Allow to cool in the fridge. Then enjoy! 🙂