Ingredients
Marzipan
6 g pandan powder
100 g almond flour
100 g maple syrup
35 g coconut flour
A pinch of pink Himalayan salt

Punch dough
1 tbsp sugar kelp powder
100 g almond flour
140 g soft dates soaked (weighed after removing the seeds)
25 g raw cacao powder
30 g coconut oil (does not need to be melted)

Chocolate dipping
120 g your favorite melted chocolate
10 g melted coconut oil

Instructions

Marzipan

1. Place the pandan powder and maple syrup in a bowl, stir together. Then add the coconut flour, salt and almond flour, mix together and knead well until you get a very firm dough with a marzipan consistency.
2. When the marzipan is ready, transfer it to a baking sheet and fold another baking sheet on top, roll out the dough flat using a rolling pin and let it rest on the baking sheet in the refrigerator while you make the punch dough.

Punch dough

1. Soak and drain your dates. Add them to the food processor along with the sugar kelp and mix.
2. Add the rest of the ingredients to the food processor and mix until you have a dough with the consistency of soft raw balls.
3. Make two long rolls of the punch dough.

Assembly

1. Place the long punch dough on top of the marzipan and fold it in.
2. Then cut and roll again until you have equally smooth pieces.
3. Repeat the process for the rest. Store in the freezer for 15-20 minutes before cutting to get a smooth and nice shape.
4. Cut 7.5 cm long punch rolls and set aside while you melt the chocolate.
5. Melt the chocolate with the coconut oil over a bain-marie.
6. Dip one side of the punch roll at a time onto the baking paper and set aside in the refrigerator for about 10 minutes to set.
7. Then dip another side of the punch roll. Place back in the refrigerator for at least 15–20 minutes before serving.