How is the green marzipan made without cooking?

The raw green marzipan is created by blending agave, spinach, spirulina, and turmeric, then incorporating almond and coconut flours to achieve a firm, pliable dough.

What gives the punsch cookie dough its distinctive flavor?

The punsch cookie dough gets its unique taste from a blend of almonds, cashews, desiccated coconut, cacao powder, dates, and a crucial hint of arrack essence.

How do you achieve the melted raw chocolate coating?

Solid cacao is gently melted in a dehydrator or oven, then combined with agave, vanilla extract, and coconut oil to create a smooth dipping consistency.

Can I substitute the arrack essence in the cookie dough?

While arrack essence provides the traditional punsch flavor, you could experiment with a small amount of rum extract or omit it for a different profile, though the authentic taste would be altered.

What's the best way to store leftover Raw Punsch Rolls?

Once the chocolate has solidified, store the Raw Punsch Rolls in an airtight container in the refrigerator to maintain their texture and freshness.

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Raw Punsch Rolls
[Vegan]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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Stack of raw punsch rolls with vibrant green marzipan and chocolate coating, garnished with a sprinkle of desiccated coconut on a white plate.

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Discover more recipes with these ingredients

Raw Punsch Rolls [Vegan]

A punsch roll is a Swedish pastry made from cookie crumbs, butter, and cacao that are rolled in a layer of green marzipan, then dipped in chocolate. If that sounds tasty to you, then rejoice! It's easily veganized. This raw version of punsch rolls gets its bright green color from... Read More

Ingredients You Need for Raw Punsch Rolls [Vegan]

For the Raw Green Marzipan:

7 tablespoons agave nectar
A small handful of spinach
A pinch of spirulina
A pinch of turmeric
1 cup almond flour
1/2 cup coconut flour

For the Punsch Cookie Dough:

1 cup almonds
1/2 cup cashews
1 cup desiccated coconuts
4 tablespoons cacao powder
12-15 dates
1 teaspoon arrack essence

For the Melted Raw Chocolate:

3.5 ounces solid cacao
2 teaspoons agave
1/4 teaspoon vanilla extract
1 teaspoon coconut oil

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How to Prepare Raw Punsch Rolls [Vegan]

To Make the Raw Green Marzipan:

Start by blending the agave, spinach, spirulina, and turmeric in a high-speed blender until you have a smooth green mixture.
Add almond flour slowly while blending. When the paste is too thick to blend, transfer it to a bowl and work the dough with your hands, adding the coconut flour until you get a very firm dough with a marzipan texture. When the marzipan is done, move it to a baking paper and fold another baking paper on top, roll the dough flat with a rolling pin, and let it rest on the baking paper while you make the cookie dough.

To Make the Raw Punsch Cookie Dough:

Blend all ingredients for the punsch cookie dough in a food processor and blend until you have a dough with the same texture as raw balls. Make a long roll of the cookie dough and place it on top of the green marzipan and fold it in. Cut 3-inch long punch rolls and set them aside while you melt the chocolate.

To Make the Raw Melted Chocolate:

Grate the cacao. Melt the cacao solid in a dehydrator or oven. Add the rest of the ingredients when the chocolate is melted and whisk it slowly with a spoon.
Dip one side of the punsch roll at the time and set aside in the refrigerator for about 10-15 minutes to solidify.