Vegan panellets covered with chocolate

Preparation

1. We put the sugar in the glass and pulverize it by programming 10 seconds, speed 10. We lower the sugar from the walls towards the blades. We withdraw and reserve.

2. We chop the almonds by programming 10 seconds, speed 10. We check that they are well chopped and that it looks like sand. We went down to the blades.

3. Add the powdered sugar, the potato, a little lemon zest and the tablespoon of water. We grind everything together during 15 seconds, speed 5.

4. We open the glass and check, with the fingertips, that it has the desired consistency. If it is very dry we can add another tablespoon of water but very carefully so that the dough is not too liquid.

5. We put the dough on the work table and shape it into a roll or cylinder of about 3 or 4 cm in diameter. We wrap it in plastic wrap and let it rest in the fridge for about 2 hours.

6. After the resting time has elapsed, we preheat the oven to 200º.
   Meanwhile, we remove the transparent film from the dough that we had reserved in the fridge and cut portions of about 15 grams. We shape them into a ball between the palms of the hand, being careful not to overwork them, and place them on a baking tray.

7. When the oven is already hot, we will lower the temperature to 180º and introduce the tray in the middle of the oven. We will cook the panellets for about 7 minutes. You don't need to overcook them just to dry them. We remove and let them cool.

8. Once they are cold, we melt the chocolate with the vegan margarine. We can do it in a water bath or in the microwave, but be careful not to burn it.

9. We coat each ball in the melted chocolate and place them on a tray covered with baking paper. We let them cool down and then we gently peel them off the paper. We place them on a nice tray and serve.