Marzipan Maca Hibiscus Cups

These Marzipan Maca Hibiscus Cups are utterly delightful!  They are naturally vegan and are fairly simple to make.  I made the marzipan by blending blanched almonds, coconut sugar and almond extract with a little maca.   They have a perfectly balanced flavor with a subtle sweetness to them. The maca adds a wonderful lift to your energy while the hibiscus adds a tangy citrus quality that also provides antioxidants.

Marzipan Maca Hibiscus Cups This has been a fantastic spring month of new beginnings thus far!  The rain has stopped, the flowers have sprung up and it was Robby’s and my two-year anniversary on the 18th.  On our anniversary day, we had a leisurely day around the house and then a wonderful dinner at one of our favorite restaurants “East End Gastropub”.  It was a perfectly simple evening!

Another great surprise that occurred this month was that one of our friends Antonia moved to Santa Cruz.  Antonia and Robby met each other as kids a couple years before I entered the scene.  We were a group of 8 that hung out together as teenagers.  This has been a wonderful gift from the universe for me.  While I do have some great girlfriends here, it is difficult to connect because they either live a little too far or they are busy with kids.  I have been asking the universe for a friend to spend some girl time with where we can inspire each other.  My prayers were literally answered.  I love it when that happens!

Marzipan Maca Hibiscus Cups This month, I also started adding maca to my morning coffee and boy does it give me an extra boost.  I am loving it!  There are a few types of maca. There is black, red, yellow and gelatinized.  I have been hooked on the yellow maca, which is great for boosting energy and concentration while it also helps to balance hormones.

These cups will satisfy your sweet tooth while boosting your energy.  What’s not to love?

Marzipan Maca Hibiscus Cups The delightful cups pair nicely with a dessert wine, port or a Cabernet Sauvignon.

Marzipan Maca Hibiscus Cups Maca Hibiscus Marzipan Cups Recipe:

20 cups

Marzipan
  • 2 1/2 Cup Raw Almonds – blanched – recipe below
  • 1 1/3 Cup Coconut Sugar
  • 2 Tablespoons Almond Extract
  • 2 Teaspoons Yellow Maca Powder
Chocolate
  • 100 g or 1/2 Cup Grated Cacao Butter
  • 50 g or 1/4 Cup Grated Cacao Paste – divided
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Cacao or Cocoa Powder
  • 2 Tablespoons Coconut Sugar
  • 1 Teaspoon Yellow Maca Powder
Garnish
  • 3 Tablespoons Hibiscus Flowers – powdered
Blanched Almonds
Bring about 4 – 5 cups of filtered water to a boil.  Once boiling, add the almonds and put on a timer for 55 seconds.  Immediately dump into a colander and let cool.  Peel the skins off the almonds and place on a paper or kitchen towel to dry.  Do not overcook or they will become bitter.
Immediately dump into a colander and let cool.  Peel the skins off the almonds and place on a paper or kitchen towel to dry.  Do not overcook or they will become bitter.
Chocolate
In a small double boiler or a glass or ceramic bowl fit snug over a small saucepan of water, add the cacao butter, half of the cacao paste and maple syrup on medium-low heat until it is completely melted.  Take off the heat and stir in the rest of the cacao paste until melted. Next, stir in the cacao powder,
Take off the heat and stir in the rest of the cacao paste until melted. Next, stir in the cacao powder, maca and coconut sugar. (Make sure no water gets into the chocolate or it will seize up!)
Marzipan

Place the dry almonds in a food processor and pulse it a bunch of times to break them up evenly, then turn it on until it turns to a fine crumb.

 Add in the coconut sugar and maca, then turn the processor on and slowly add in the almond extract.  Make sure and scrape the sides and bottom.  Sometimes the extract will stay on the bottom.  Pulse until it starts to stick together.

 Scoop out the marzipan with a measuring tablespoon and firmly press it into the spoon while making it level.  Scoop it out of the measuring spoon with a spoon or your fingers.  Shape into 20 discs a little smaller than the molds or liners and set aside on a plate.

Assemble

First, grind the hibiscus flowers in a coffee or spice grinder to a fine powder.  Set aside

There are two ways you can do this.
*This way does take a little practice.  I use
I use plastic molds that are made for cups and a round pastry brush.
Swirl the pastry brush around the chocolate to load up the brush.  Swirl the chocolate around the cup molds starting on the bottom and swirling up the sides.  Put into the freezer.
 I do this one or two more times to make sure there are no thin spots.  The sides is the toughest part.
 Drop the marzipan discs into the bottom and press down.  Top with chocolate and smooth it out with a rubber spatula.  Sprinkle on the hibiscus powder.
 Place back into the freezer until completely hard.  You can tell if they are ready by looking at the bottom to see if it is dark brown or if it has lifted.  It will be cloudy looking.  Turn them over and pop them out onto a plate.  You can either use kitchen shears to trim up the edges or carefuly use a pairing knife.
Or
Spread out 18 – 20 cup liners on a baking sheet.  Pour in about 1 1/2 teaspoons of chocolate into cupcake liners to cover the bottom and then spread the chocolate around with a spoon.
Drop the marzipan discs into the liners and making sure to leave room for the chocolate to spread around the edges of the marzipan.  Drizzle about a half teaspoon over the top of the marzipan or until it is covered.  Spread the chocolate around and sprinkle on the hibiscus powder.
Place back into the freezer until the chocolate completely hard.
 Health benefits:

Almonds reduce cholesterol, heart diseases and help to regulate blood pressure.  They also help keep the bones strong preventing osteoporosis. They have a high content of Vitamin E, which is a powerful antioxidant and helps strengthen the immune system.  They are very high in protein. Almonds have important fatty acids, linoleic and linolenic acids that help reduce inflammation in the body. Almonds protect against diabetes by helping to reduce the rise in glucose and insulin levels after meals.  They are high in fiber helping to prevent constipation and colon cancer.  They help maintain brain help reducing the risk of Alzheimer’s. They also improve the skin’s complexion and health.

Hibiscus Flowers is a simple way to increase your antioxidant intake due to the high vitamin C content.  The antioxidant properties can help reverse the inflammatory process in your body and has the ability to lower high blood pressure.  It protects against chronic disease, rheumatoid arthritis, diabetes, and cancer.  It helps lower “bad” LDL cholesterol from the body, therefore it helps protect against heart disease and blood vessels from damage.

Comments

    • wavatar says

      Thank you so much, my dear!! I am so with you on loving marzipan! My whole life I’ve been obsessed! You would absolutely love these! They are the perfect afternoon pick me up! xO

  1. says

    These are the prettiest dessert bites. I love marzipan and maca, what a lovely combo my dear. In fact I add maca powder in my smoothies, I need to add it in desserts. I might try this one soon.
    HAPPIEST BELATED Anniversary wishes to you both. I’m so happy you have your friend here now with, nothing beats that.
    Enjoy my dear.
    xoxo

  2. says

    Happy *late* Anniversary to you and your love! My hubby and I had our 13 year on the 20th! Anyway, I love these yummy cups of goodness. It’s great that you incorporate health into delicious desserts!

    • wavatar says

      Thank you so very much!! Happy late Anniversary to you and yours as well!! It was only our second but we have known each other most our lives. You can eat them all without any guilt, haha! xO

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