I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Mincemeat marzipans

Mincemeat is the basis of this recipe, which is a pleasingly Christmassy take on plain marzipan (and of course doesn’t contain egg white, making this a great way to get a vegan marzipan). And then I got all excited and couldn't resist making the cute little ball shapes into mini Christmas puddings using water icing, but if you don't want a chocolate coating then you could try dusting them in cocoa powder instead.

Makes about 15

2 tbsp vegan mincemeat
75g ground almonds
100g dairy-free dark chocolate
Icing sugar
Vegan food colourings

Mix the mincemeat with the ground almonds and then leave overnight (or even better, a couple of nights) for the flavours to develop and the almonds to soften.
Roll the marzipan into small balls, about the size of a marble. Melt the chocolate and then, using a couple of forks, carefully place each ball into the chocolate and roll them around to get well coated. Let them harden on a piece of greaseproof paper.
The decorations were made by adding water to 50g of icing sugar until it formed a paste. Split the paste into two bowls and colour one red, the other green. Pipe the holly shapes on the tops of the chocolates and leave to dry.