Chocolate delights for Rakshabandhan, recipe inside

chocolate marzipan

This quick gooey and rich chocolate marzipan recipe, which only takes about 10 minutes to prepare, is the perfect way to start your rakhi celebrations. Here is the full recipe.


1 ½ cup almonds

½ cup powdered sugar

2 tablespoons coconut powder

2 tablespoons light corn syrup

2 tablespoons extra vanilla/rose extract/almond extract

2 tablespoons of water


The kernel needs to be ground into a more grainy powder. Add cocoa powder and powdered sugar and continue grinding until very fine. The only thing left to do is to use a liquid to bind the prepared almond flour. Add a few drops of vanilla essence, water and light corn syrup. Do not knead this dough for more than 30 to 60 seconds. Once a smooth, round dough has been created, wrap it in plastic wrap and place in the fridge for 40-60 minutes. Take the chocolate marzipan out of the fridge, roll it into small balls between your palms and serve.

Chocolate Banana Popsicles

Have fun cooking this fascinating recipe with your siblings and feel free to use apples or strawberries in place of bananas. Every bite gets just the right amount of flavor from the crunchy nuts on the surface.


4 Banana (small and firm)

½ cup milk chocolate

¼ cup fresh cream

1 tablespoon of honey

1 tablespoon cold-pressed virgin coconut oil

2 tablespoons peanuts (crushed), toasted

4 wooden ice cream sticks


Using a double boiler, melt the cream and chocolate in simmering water, stirring constantly. Make sure the water does not touch the bottom of the pan. When the sauce has reached a silky smooth consistency, add the honey and cold-pressed virgin coconut oil and mix well. In a tall glass, pour it. After peeling it, place a wooden craft in each banana. Arrange them on a tray, wrap in plastic wrap and place in the freezer for 3 hours or until frozen. Pile the dish with crushed peanuts. Before rolling them in the peanuts, dip each frozen banana in the chocolate sauce, making sure all the fruit is coated. Place on a tray lined with waxed paper. After an hour or two in the refrigerator, serve.

chocolate hearts

These chocolate hearts are the ultimate classic chocolate dessert. Stir in the cocoa powder, honey, vanilla essence, virgin coconut oil and pour the mixture into the mold. The chocolate hearts are ready after a short freezing period.


500g dark chocolate

Half a stick of salted butter

100ml heavy cream

2 tablespoons light corn syrup


½ teaspoon bourbon


Melt the butter and chocolate in a bowl, taking care not to overheat or burn it. The heavy cream, corn syrup and salt should all boil in a separate pot. Pour over the chocolate mixture, then wait two minutes. Add bourbon to taste after stirring until well blended. The mixture should be chilled for at least overnight to set before scooping and shaping into small truffle-sized balls. Truffles should be refrigerated for an hour before coating.