Raw Marzipan Chocolates

Ingredients

• 100 g / 1 cup ground almonds
• 2-3 tbsp agave nectar
• 1/4 tsp almond extract
• optional 1 tsp vanilla extract
• 120 ml / 1/2 cup of virgin coconut oil, melted
• 1 tbsp agave nectar
• 5 tbsp raw cacao powder

Instructions

1. 1

   In a food processor, mix together the ingredients...: 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.

2. 2

   Roll the marzipan into small balls (approx 18)...: Roll the marzipan into small balls (approx 18) and place them in the freezer whilst you prepare the chocolate coating.

3. 3

   To make the chocolate coating, prepare a double...: 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.

4. 4

   Remove the marzipan balls from the freezer and...: 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.

5. 5

   These can be kept in the fridge for...: These can be kept in the fridge for up to 4 days.