Firstly let me just say that I LOOOOVE marzipan. It’s one of those tastes that you either hate or love. Since becoming vegan I have been buying the Rittersport marzipan chocolate, but now since I am trying to go mostly sugar-free, I decided I had to develop a quick, easy, sugar-free vegan marzipan recipe. And it was so much easier than I thought it would be!
You can eat this just as is, or you can make cute little marzipan filled chocolates…
I literally inhaled these.
- 6 tablespoons almond flour
- 1/2 – 1 teaspoon almond essence (start with 1/2, taste, and add until it suits your taste buds:)
- 2 1/4 teaspoons agave
- 2 tablespoons agave syrup/nectar
- 2 tablespoons raw cacao/cocoa powder
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract/essence
Mix almond flour, agave and almond essence until it forms a firm ball. Add almond essence cautiously until it suits your taste.
Melt coconut oil in a microwavable bowl. Mix in agave, vanilla and cacao to form a smooth paste.
I used small silicone molds to make the chocolates. I poured a small amount of chocolate mixture into the base of the silicone molds with a teaspoon and put the molds in the freezer for 5 minutes. The chocolate sets quite quickly. Once the chocolate has set, remove the molds from the freezer and place a small ball of marzipan on top of each chocolate base in the molds. Now pour chocolate into the mold so that it covers the sides of the marzipan ball and fills up the mold to the top. Place molds in freezer until chocolate is set completely. Pop chocolates out and enjoy! The round ones are just marzipan balls that I rolled in chocolate and then pooped into the freezer to set. Store left over chocolates in the freezer.