Gluten-Free Chocolate Marzipan Rolls are a decadent candy often sold in IKEA stores in the food section. IKEA sells them under the name in USA as Punsch Rolls. These delectable candies are perfect holiday treats. Believe it or not, these tasty treats come from Scandinavia. In Sweden, they are called Vaccum Cleaners (Dammsugare). Bakeries used to have to clean up crumbs. Needless to say, if there are any leftover cake or muffin crumbs they can be used in this recipe. Hence, with the holidays coming up these would make tasty gifts for friends and neighbors alike. Not to mention, there is an adult version with alcohol and a child-friendly version. These tasty crumbs are combined with butter or coconut oil, monk fruit sweetener, and flavoring then wrapped in a thin layer of Marzipan. These pastries can even be shaped into Frankenstein”s Fingers for Halloween Treats.
Gluten-Free Chocolate Marzipan Rolls:
The filling is made of leftover cake crumbs or cake crumbs. The crumbs are then mixed with butter, cocoa, monk fruit sweetener, rum. Next, they are thinly wrapped in marzipan and dipped into chocolate. These pastries are a tasty treat no matter how old you are. Most importantly, if making the adult version you may want to age it for a few days. Just like fruitcake rum rolls get better with age. Nevertheless, they make a delicious edible gift. These tasty treats can also be assembled to look like Frankenstein’s fingers for Halloween. 
Gluten-Free Chocolate Marzipan Rolls Halloween Decorated:
Traditionally, the thin layer of marzipan is green. It clearly gave me the idea to make an imaginative decision to create a Halloween pastry. Although both sides of the rolls are dipped in chocolate the fingers are not. Therefore it is only necessary to dip one side into the chocolate. Top the dipped side with a slivered almond to resemble a fingernail.
Incidentally, in Sweden they have Punsch (which is an alcohol). Hence, these have rum. In any case, just omit the alcohol when making a batch for kids. Frequently, in America, there are loads of Adults who have costume parties. Now Adults and kids can enjoy a tasty homemade Halloween treat too.
Christmas Pastry:
Indeed, these are perfect for Christmas as well. Make excellent Christmas stocking stuffer treats. Become the popular mom or grandma by making the treats that go into Christmas stockings. My kids still get Stockings. I still get excited to find things to place into my husband’s. I love seeing the look on everyone’s faces.
These pastries are a perfect accompaniment to coffee in the morning. Or as the Swedes would say FIKA time. Fika is a time for coffee. It may include a pastry or friends. But actually, it is a time to just relax and be appreciative of the time to sit and enjoy.
Use with Homemade Almond Marzipan, Mini Almond Cake or Mini Hazelnut Cake both are 6 inches. Fondant tools might be useful.
Gluten-Free Chocolate Marzipan Rolls
Ingredients
- 1/2 cup butter
- 4 tbsp vanilla powdered monk fruit
- 2 tbsp cocoa powder
- 1 1/2 cups gluten-free cake or muffin crumbs (or one six-inch cake)
- 4 tbsp rum flavoring or rum, chocolate flavoring
- 12 oz homemade almond marzipan
- 2 1/2 oz refined sugar-free chocolate
- 2- 6 drops or green food coloring
Directions:
First, place butter, monk fruit sweetener, and cocoa powder into a food processor and whizz briefly until blended. Add the crumbs and rum and process until blended. Remove the batter and divide it into 2. Cut out two long pieces of plastic wrap. Place one amount of batter into each piece of plastic wrap. Roll the candy batter into long rolls that look like sausages. Try to make each roll even in diameter, easier said than done.
Optional: Add two or three drops of green food coloring. If not dark enough just add another drop of the green. Or leave it uncolored.
Directions For Wrapping the Marzipan
Lay down another sheet of plastic wrap and sprinkle powdered monk fruit sweetener. Roll out the marzipan into a thin sheet. cut into 2 1/4 inch wide strips. 
Cut each of your rolls into 2.5-inch pieces. Each roll should get about 7 -8 pieces. Roll each candy piece up in with marzipan leaving the ends exposed. Lastly, place them in the fridge for 30 minutes.
Place chocolate chips or pieces into a micro-safe bowl. Finally, put it in the microwave and process for one minute. Remove it from the microwave. Stir the chocolate and repeat until melted. Or melt the chocolate over a double boiler. Make sure to stir the while to prevent burning, until melted.
Dip one end of each candy into the chocolate mixture and transfer it to a piece of parchment paper. Place in the fridge for 20 minutes before doing the other side. Remicrowave the chocolate. Place chocolate in the microwave and process for one minute. Stir the chocolate. Repeat until chocolate is melted.
Remove the candy and dip the other end into the chocolate. Once dipped place back onto a sheet pan lined with parchment paper. Place back into the fridge until the chocolate and marzipan are firm. Last but not least, remove from fridge dust with powdered monk fruit and serve.
Pastry Notes:
Make a cake or use any leftover cake or muffin crumbs. Use a ruler to make sure the rolls are the same size. In conclusion, use separate knives to cut the candy batter and the marzipan to avoid getting chocolate stains on the marzipan. Lastly, ensure your hands are free of chocolate stains when handling the marzipan. Add a small amount of food coloring at a time until you get the desired color. In Sweden, they are light pastel green. They freeze well. Roll tightly inside plastic wrap and place into a sealable plastic bag. To defrost remove from the freezer and allow to defrost in the fridge. 
Gluten-Free Chocolate Marzipan Rolls
Equipment
Ingredients
- 1/2 cup butter or coconut oil
- 4 tbsp powdered monk fruit
- 2 tbsp cocoa powder
- 1 1/2 cups gluten-free cake or leftover crumbs (or one six-inch cake)
- *4 tbsp rum *Optional ingredient. Rum flavoring or chocolate flavoring can be substituted or left out altogether.
- 12 oz Homemade Almond Marzipan
- 2 1/2 oz. Stevia Chocolate
- 2-6 drops of Green Food Coloring
Instructions
- First, place butter, monk fruit sweetener, and cocoa powder into a food processor and whizz briefly until blended.
- Add the crumbs and rum and process until blended.
- Remove the batter and divide it into 2 balls.
- Cut out two long pieces of plastic wrap.
- Place one amount of batter into each piece of plastic wrap.
- Roll the candy batter into long rolls that look like sausages.
- Try to make each roll even in diameter, easier said than done.
Optional Food Coloring Maybe Added
- Add the green coloring to the marzipan and began to mix it together until the desired color is obtained. (Or leave it uncolored)
- Lay down another sheet of plastic wrap and sprinkle powdered monk fruit sweetener.
- Roll out the marzipan into a thin sheet. cut into 2 1/4 inch wide strips.
- Cut each of your rolls into 2.5-inch pieces.
- Each roll should get 10-12 pieces.
- Roll each candy piece up in with marzipan leaving the ends exposed.
- Lastly, place them in the fridge for 30 minutes.
- Place chocolate chips or pieces into a micro-safe bowl.
- Finally, put it in the microwave and process for one minute.
- Remove, stir, and repeat until the chocolate is melted.
- Or melt the chocolate over a double boiler.
- Make sure to stir the while to prevent burning, until melted.
- Dip one end of each candy into the chocolate mixture and transfer it to a piece of parchment paper.
- Place in the fridge for 20 minutes before doing the other side.
- Remicrowave the chocolate.
- Place chocolate in the microwave and process for one minute, stir and repeat until chocolate is melted.
- Remove the candy and dip the other end into the chocolate.
- Once dipped place back onto a sheet pan lined with parchment paper.
- Place back into the fridge until the chocolate and marzipan are firm.
- Make a cake or use any leftover cake or muffin crumbs.
- Use a ruler to make sure the rolls are the same size.
- In conclusion, use separate knives to cut the candy batter and the marzipan to avoid getting chocolate stains on the marzipan.
- Lastly, ensure your hands are free of chocolate stains when handling the marzipan.
- Add a small amount of food coloring at a time until you get the desired color.
- In Sweden, they are light pastel green.
- They freeze well just wrap them tightly in plastic wrap and place them in a zip lock bag.
Notes
| Nutrition Facts | |
|---|---|
| Servings 15.0 | |
| Amount Per Serving | |
| Calories 111 | |
| % Daily Value * | |
| Total Fat 8 g | 13 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 16 mg | 5 % |
| Sodium 49 mg | 2 % |
| Potassium 35 mg | 1 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 3 g | 10 % |
| Sugars 0 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
