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
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.