Easy, delicious raw marzipan treats covered in chocolate. Perfect as a healthy Easter snack!
Marzipan is something I seem to associate strongly with Easter time.
Probably because of the marzipan decoration on Simnel cakes but there is something about the flavour that makes me nostalgic for past Easters and Spring.
Anyway, for this Easter I have made some raw marzipan truffles which are so moreish and divine – they would be welcome any time of year!
To make these extra Easter-y (Easter-ish?) you could use egg shaped molds and serve them in pastel coloured mini muffin cases.
Or if you wanted to make these into ‘Simnel Cake Truffles’ you could add some chopped dried fruit to the marzipan, along with some mixed spices.
📖 Recipe
Raw Marzipan Chocolates
Delicious raw vegan marzipan covered in chocolate. A wonderful Easter treat!
Ingredients
Raw marzipan
- 100 g / 1 cup ground almonds
- 2-3 tbsp agave nectar
- ¼ tsp almond extract
- optional 1 tsp vanilla extract
Raw chocolate coating
- 120 ml / ½ cup of virgin coconut oil, melted
- 1 tbsp agave nectar
- 5 tbsp raw cacao powder
Instructions
- In a food processor, mix together the ingredients for the raw marzipan until it balls together into a doughy mixture. Add more sweetener if it's too dry or more ground almonds if it's too wet.
- Roll the marzipan into small balls (approx 18) and place them in the freezer whilst you prepare the chocolate coating.
- To make the chocolate coating, prepare a double boiler by placing a heat-proof bowl on top of a pan of boiled water. Add the coconut oil and allow it to melt. Once melted, remove from the heat and whisk in the agave and cacao powder. Taste and adjust sweetness, if needed.
- Remove the marzipan balls from the freezer and dip them one at a time into the melted chocolate. I used a skewer stick to dip them in and turn to remove any excess chocolate. Place them onto some greaseproof paper and place in the fridge to set for at least 30 minutes.
- These can be kept in the fridge for up to 4 days.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 129Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 38mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Jayati Basu says
Thanks for sharing this healthy and yummy recipe.I just made it and my kid loves it. Really appreciate your sharing your knowledge on healthy eating.
Livia says
This looks really good. I am looking forward to trying them. Do you use blanched almonds or whole almonds? Thanks
Aimee says
Blanched almonds (no skins) is what I used. Hope that helps!
suzi says
i just ordered raspberry extract from medicine flower. cant wait to try this one with that one!! in place of the vanilla we shall see…. YUM!
michelle says
I made these today and they were super easy! At first I made them with the added vanilla extract but it ended up tasting almost bitter, so I made another batch without vanilla extract, and with honey instead of agave and it tasted amazing! My chocolate was having some issues though. For the first couple minutes, I had no trouble with the chocolate coating, But then it separated into liquidy chocolate and thick goopiness at the bottom, so I microwaved it, and it seemed to look fine, but still came out runny :( I put them into the fridge to hopefully work better with the chocolate.
Emma | Fork & Good says
You’re so creative with your recipes, Everytime I make something of yours it always comes our perfectly, can’t wait to try these <3
Aimee says
That’s so nice to hear, thank you Emmaaaaa! Hugs x