Marzipan (Gf, V)


  • 2 cups of almonds
  • 1/4 cup of liquid sweetener of your choice
  • 1/2 teaspoon of almond extract
  • 1/2 cup of chocolate (can be vegan)
  • 1/2 tablespoon of coconut oil
  • A few drops of food coloring (optional)


Bring a few cups of water to a boil in a medium pot. Add your almonds and take off heat. Let soak for 5-10 minutes. Pour them into a strainer. Now, get two empty bowls, one for the skins and one for the almonds. Take an almond and squeeze it over one bowl so that it pops out of its skin. Repeat with all of your almonds. If they become hard to get out of their skins, repeat the soaking. Discard your skins.

Put your almonds into a blender and blend on high until not chunky. It should be a paste, or a dry dough.

In a medium bowl, combine your almonds with your sweetener, food coloring, and almond/vanilla extract. Fold with a spatula until well-combined.

With clean hands, roll into desired shapes. Set on a baking tray and freeze for 1 hour.

Next, combine your chocolate and coconut oil in a microwave-safe bowl. Microwave for approximately 1 minute or until meted. Stir well to combine. Remove your almond mixture from your freezer and dip into the chocolate with a spoon. Let extra drip off before putting on parchment paper. Let cool until chocolate is hard. Enjoy!

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