Easy Marzipan Truffles

I’m going to share one of my very personal secrets today. As a snack loving vegan, I have some favorite snacks (of course!). I believe in a balanced diet, with no calorie restrictions. Which in other words, also means that I make space for a piece of chocolate once in a while. That doesn’t mean I eat chocolate everyday, but I’m definitely not avoiding it for good. I eat healthy snacks such as fruits, vegetables and nuts in the everyday life. And then I make room for these ‘Easy Marzipan Truffles’ in the weekend.


  • It’s refined sugar freeoil free and free from glucose syrup and preservativesWhen you go to the local grocery store and search for pre-made marzipan, you’ll find marzipan that has been stuffed with all these things. Homemade marzipan is 100% natural and nutrient rich.
  • The intestinal system won’t use the same energy to digest these healthy truffles (as if using pre-made marzipan)
  • Homemade marzipan has a lot more flavor than the marzipan you’ll find a the grocery store. I gotta tell, after trying homemade marzipan – you won’t ever buy the pre-made marzipan again.

Easy Marzipan Truffles



Yield 2 (2-inch) truffles


  • 1 batch of homemade marzipan
  • 25 ounces (150 gram) dark *dairy free* chocolate
  • 2½ teaspoon coconut oil
  • Topping:
  • ¼ cup raw almonds, finely chopped
  • Edible gold dust powder (optional)


  1. Put 1 tablespoon marzipan into your hands and shape each like round truffles. Place on a cooling rack.
  2. On low heat, toast almonds on a pan. Make sure to stir every 30 seconds to prevent them from burning. Toast until lightly golden. Set aside.
  3. Melt chocolate over a water bath. Add coconut oil when the chocolate is completely melted. Stir until smooth.
  4. Dip each marzipan truffle into the chocolate and place on a cooling rack afterwards. Sprinkle with edible gold dust powder, using a painting brush. Sprinkle with toasted almonds.
  5. Let cool in refrigerator until harden.
  6. Serve cold.


Nutritional facts

Serving size: 1 truffle

Calories: 142         Fat: 9.7           Carbohydrates: 13.2          Sugar: 9          Fiber: 3.2          Protein: 2.8

Author: Helene Maj

I'm the plant-based recipe developer and creative soul behind the blog. I'm a hippie at heart, yoga-newbie and then I have a thing for tahini. I develop wholesome eating to nourish mind + body throughout the entire week.

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