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Sinfully Swedish Vegan Punsch-Rolls
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Sinfully Swedish Vegan Punsch-Rolls

Prep Time: 10 minutes

These small marzipan treats from Sweden are just what you need with your mid-afternoon coffee.  As a teenager I spent some time in Sweden where I became hooked on these and made it my mission to one day create a vegan version of them.  The taste is a combination of rich almond paste, chocolate, and spiced rum and is similar in flavor to many southern Italian desserts.  

Commonly known as Punsch-roll or Punschrulle, they also are sometimes called Dammsugare which is Swedish for "Vacuum cleaner" because a certain vacuum used to have the same green and brown color scheme as these desserts. 

These are very easy to make and very little cooking is involved!  The filling is made from leftover cake, or if you don't have any cake laying around, use cookie crumbs. 

For 24 Punsch-rolls 

Filling

  • 1 cups cake crumbs 
  • 1/2 cup dried oats 
  • 1/2 cup margarine or coconut oil 
  • 2 teaspoons cocoa powder 
  • 2 teaspoons spiced rum, or arrack 
  • 1 teaspoon rum extract 

Outer Layer 

  • 1 cup almond paste 
  • 1 cup icing sugar plus extra for dusting 
  • 3-4 drops food coloring 
  • 1 cup dark chocolate 
  • 2 teaspoons spiced rum 
  • pinch of salt 

Filling

  1. Add all filling ingredients to a food processor or dough mixer and mix until uniform consistency.
  2. Form into 12 inch logs about the thickness of a thumb and chill in the fridge.  This will make them easier to work with. 

Outer Layer

  1. Mix the marzipan, coloring and icing sugar in a bowl and kneed together until the marzipan is no longer sticky.  You may need to add more icing sugar if it is still wet.  
  2. Dust a countertop or cutting board with icing sugar and roll out a thin sheet of marzipan. 
  3. Place a chilled "log" on top of the marzipan and roll tightly, making sure to roll out the seam. 
  4. In a double boiler or microwave, melt chocolate, rum and salt until runny.  
  5. Slice the marzipan logs into 2 inch pieces and dip each end in chocolate.  
  6. Allow to cool and harden on parchment paper. 

I like to keep mine in the freezer and serve them as needed.  They don't quite freeze because of the alcohol but remain fresh and are a delicious with an espresso. 

 

Image from flickr.com

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Leave a Comment

  1. Eve Sherrill York
    Eve Sherrill York
    These look delicious.
    Log in to reply.

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