Vegan marzipan truffles (5 ingredients)

Vegan marzipan truffles (5 ingredients)

vegan marzipan truffles 5 ingredients made

Happy weekend everyone. Is it just me that got completely caught out by the fact that Valentines Day is just over a week from now? I am not someone who cares about it much, to be honest, but as a recipe developer that’s a major slip up. I blame the pandemic and the fact that all the days merge into one really looooong day when you spend too much time in the same routine and the same surroundings without any meaningful break.

Luckily for me, and for you, I did have a suitable recipe finalised already, so I was fairly relaxed when I realised my error. On the day of shooting, however, I did get stressed when I went to look for my testing notes. I could not find them anywhere and I vividly remember writing them down. I checked all of my and Duncan’s notepads (which I apparently have a tendency to steal and ‘litter’ with half-baked recipe ideas 😉 ) and I could not find any that resembled this recipe at all. I checked my computer notes and nothing. Arggh…

My saving grace was the fact that this recipe is simple and has only a handful of ingredients and because I did write them down at some point (it will crop up when don’t need it anymore), the quantities got etched in my memory with one exception but I just quickly retested that before the photoshoot so phew, ‘disaster’ averted.

I dedicate these marzipan truffles to my partner in crime, Duncan, who absolutely loves marzipan. He was squealing with joy (like a cute piglet) when I first came up with these. He is the best husband I could wish for yet I often wonder how incredible it is that we ended up together given that we grew up at the opposite ends of the globe, in very different circumstances. He makes me laugh, he puts up with most of my weirdness, he is kind and loving and always offers surprising (because of his comedic exterior) wisdom when I’m feeling overwhelmed and lost. He deserves all the marzipan truffles in the world and, at the risk of sounding a bit soppy, I do feel so lucky to have him in my life!

I hope you have a marzipan loving someone special in your life too, even and especially if that person is YOU. Self-love, in my experience at least, is harder to earn than someone else’s. You know yourself inside out, warts and all, and it’s these less shiny parts of yourself that need love (or at least graceful acceptance) as much as those that you are fine to share with the world before you can feel truly at peace with yourself. I’m still working on this and since I’m beginning to feel like this post is descending slowly into incoherent rambling, I shall sign off here saying I hope that these truffles will bring you or / and someone else you love joy.

vegan marzipan truffles 5 ingredients

vegan marzipan truffles 5 ingredients making

vegan marzipan truffles 5 ingredients dough

vegan marzipan truffles 5 ingredients coating

vegan marzipan truffles 5 ingredients drying

vegan marzipan truffles 5 ingredients crossection

makes
18
PREP
30 min
COOKING
10 min
makes
18
PREPARATION
30 min
COOKING
10 min
INGREDIENTS

DECORATION (optional)

  • 15 g / 0.5 oz vegan white or dark chocolate shavings (optional)
METHOD
  1. Place maple syrup in a small pot on a low heat, measure out your cashew butter and have it ready.
  2. Bring maple syrup to a gentle simmer (about 2 minutes). Allow it to darken in colour a little (1-2 minutes) and when it starts to bubble vigorously, take off the heat and whisk in cashew butter. Whisk until completely dissolved and smooth, you can return it to the stove (on a low heat) to help it melt.
  3. Take off the heat, whisk in amaretto, then stir in almond flour until you get a homogenous mixture. Once the mixture is too thick to use a spoon, knead it with your hands for a few minutes to make sure everything is neatly incorporated.
  4. Allow the mixture to cool down completely before rolling into balls between the palms of your hands. I made 18 truffles weighing 15 g / ½ oz each. Refrigerate the truffles while you melt the chocolate to firm them up.
  5. Melt chocolate very slowly in a mixing bowl over a water bath (make sure that the water does not touch the bottom of the bowl!)
  6. Using a fork, coat each truffle in the melted chocolate, transfer to a grease paper-lined tray / plate and allow the chocolate to set.
  7. Once the chocolate coating is no longer warm but still unset / wet, you can sprinkle them with white chocolate shavings for decoration. Place in the fridge for the chocolate shells to harden.
  8. Store in an airtight container, in the fridge. These truffles should keep for 3-4 days.
NOTES
*If you want to make these without alcohol, use an equivalent volume (35 ml in total) of almond extract (approx. 1 tsp), plant milk and perhaps a touch more maple syrup as amaretto does contribute extra sweetness.

**For refined sugar-free truffles, use chocolate sweetened with a sweetener.

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NUTRITIONAL INFO
calories
90
4%
sugars
5 g
6%
fats
6 g
8%
saturates
1 g
4%
proteins
3 g
5%
carbs
6 g
2%
*per truffle
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5.0
8 reviews, 20 comments
REVIEWS & QUESTIONS
Katrin:
We have made them twice and first of all, in our house they do not keep 3-4 days.. They disappear within a few hours! :D
I absolutely love this recipe. It's so easy and they taste fantastic. We used cashew-hazelnut butter. The second time we added more Amaretto because it's a match made in marzipan heaven. Rolling in chocolate without making a huge mess was a bit of learning curve. Next time we plan to coat them with raw chocolate and maybe reduce a little bit of the sweetener. They are so rich in taste that although the recipe already doesn't have a lot of maple syrup, for my taste it can easily have even less. That could of course be due to the extra alcohol that we added.
Thank you, Ania, for the inspiration and a perfectly tuned out recipe!
    Ania
    Ania:
    Thanks so much, Katrin. I'm so happy you and your family enjoyed them and yes, 3-4 days is a lie (they disappears way quicker in our house too)! Yes, extra Amaretto will add extra sweetness. My chocolate coating is rather bitter so I found them not too sweet, but you can certainly tweak and twist them as much as your tastebuds desire. x Ania
Sarah:
Wow I just made these! Super easy to make, and really delicious! The quantities made exactly 18 as you said! Thank you so much for this treat, which is both vegan and luxurious! Will definitely save the recipe :)
    Ania
    Ania:
    Thanks so much, Sarah! I'm delighted to hear that you found this recipe both easy and delicious and thank you so much for taking the time to review - much appreciated. x Ania
Bhanu:
Thank you Ania. I made them without Amaretto and used plant based milk. Did not use Vanilla essence.
They were delicious. 😋
    Ania
    Ania:
    I'm delighted to hear that, Bhanu! Thanks for letting me know! x Ania
Bhanu:
Hi Ania,
Can i use vanilla essence instead of Amaretto or almond extract?
And can i use chocolate chip to melt instead of dark chocolate?
Thank you for your time.
    Ania
    Ania:
    Hi Bhanu,
    Sure you can but the flavour will be a bit different, of course. As for the chocolate chips, assuming it's simply chocolate in the form of chips, absolutely. Hope you'll enjoy these. Ania
Leanna Larkin:
Today I thought ‘what can I do to nurture myself’ and that big voice inside my head said, “make those vegan marzipan truffles”, so I did. This was my first homemade vegan chocolate treat as I’m fairly new to the vegan life and while I’ve nailed the savoury side I was hankering for something to sate my sweet tooth. Goddess Alive these are freakin good, I’m glad I’m the only vegan in the house because now I get to eat these all to myself. Super easy peasy to make and even better to eat and I don’t feel like a fat slug after popping one or two in my mouth. If I’m completely honest I’m a massive fan of yours on Instagram and want to eat all the things you create and post. Thank you so much for making my new Vegan life lush 🥰💋
    Ania
    Ania:
    Hahahha, 'fat slug' you say? - that made me laugh out loud - what a beautiful mental image! I'm delighted to hear that these have hit the spot (they did well in my house too, so much so that I've been banned from making any more for a while) and so chuffed that my recipes are making your lockdown a bit tastier. xx Ania
Jenny:
Perfect! Thank you! Xx
Jenny:
...and also, is a weight of crunchy almond butter equivalent to the same weight of smooth almond butter? Again, I only managed to buy crunchy.
    Ania
    Ania:
    they will be very close and in this recipe it doesn't really matter so much! If you measure out 2 tbsp and don't leave anything on the spoon, you'll be just fine. Ania
Jenny:
Hello! I don’t have maple syrup in my cupboard at the moment. Any idea how they’d come out using golden syrup?!
    Ania
    Ania:
    Hi Jenny,
    I'll be honest, I haven't tested it but I am 99.9% percent sure they will be just as good (according to the manufacturer's website it can be used to make caramel). Hope you'll enjoy these. x Ania
Wiktoria:
Thanks for your answer:)
Wiktoria:
Hi!
I want to ask:
On what page you make your blog?
And maybe you make some high-protein vegan recipes on your blog?
Your recipes are amazing. Wiktoria
    Ania
    Ania:
    Hi Wiktoria,
    I'm not sure I understand your question...do you mean what software I use? If so my blog runs on WordPress. There is a lot of protein rich foods on my blog, but I don't have a specific tag for it, I'm afraid. Anything that features pulses (chickpeas, beans, lentils), tofu, broccoli, seeds and nuts...Hope this helps! Ania
Anne (and also Robin ;-)):
I already went back to this page to tell my experience and already suprised by your quick reply!
VERY GOOD RECIPE. Couldnt go wrong I must say. I made some cashewbutter, used almond essence and had enough almonds. I always have a few packs of almonds because they are so helpfull with several dishes. And my partner is at his happiest today - it was a great suprise-. I can't wait to give it to other people. When I bake, I mostly use your recipes. People love it! I always refer them to lazycatkitchen, but somehow I don't think they have the same ingrediënts in their cupboard. There's alot to win and change in people's menus.
And still, I hope someday there will be a possibility for a physical lazycatkitchen cookbook. Would be a great gift!
Thanks again Ania, it was delicious as always!
    Ania
    Ania:
    Aw, thank you so much, Anne! I'm delighted to hear that you made them ALREADY and that both you and Robin enjoyed them so much - that makes me really happy! I will probably self-publish a cookbook at some point, but at the moment I am working on redesigning this blog so that takes all of my spare time. Thank you for your words of encouragement though - it nice to know that there are people out there who would be interested in buying one when I finally muster the courage to write it :) x Ania
Margot Lalanne:
I made them as soon as I saw your post as I had all the ingredients already and was really after something sweet. These were divine, my husband and I could not stop eating them...I've had to lock them away from us for our own good. Thank you for another amazing recipe, Ania! Margot
    Ania
    Ania:
    Thank you so much, Margot. I am delighted to hear that they went down so well with both of you! And thanks so much for taking time to review – much appreciated. x Ania
Anne:
This recipe comes at the best moment: my partner LOVES marzipan!
Somehow I always - or mostly, anyways- have the ingrediënts your recipes require, or the ingrediënts to make an ingrediënt, like making cashew butter. Then again I'm quite easy and lazy with replacing ingrediënts, saving me a trip to the supermarket.
With a snow blizzard and 'red alarm, do not travel' thing going on today in the Netherlands, I see that the day is perfectly fit to make these.
Thanks again Ania for a great recipe.
    Ania
    Ania:
    Hi Anne,
    That's fantastic! I'm with you, please try to use whatever you've got in your cupboards. Cashew butter can also be almond butter or any, neutral tasting ideally, nut butter or refined (ideally) coconut oil. I hope you'll enjoy making these and eating them together with your partner! Stay safe at home and if you do enjoy them, I would be grateful if you could come back and leave a review. x Ania
Kasia:
This post is as far from incoherent rambling as can be, and very much appreciated. And that comes from someone who will unfailingly scroll down through the blather to the very recipe rolling her eyes while at it. Well, I guess I failed just this time. But I think we all need to be reminded from time to time what life is all about. Thank you. I'll be making these tomorrow. I'm not waiting for Valentine's Day 😆
    Ania
    Ania:
    Thanks for your kind words, Kasia, although I don't claim to have all the answers (more like just questions, lots of questions, hahahahaha). I hope you will enjoy these and they are of course suitable for any time of the year - Valentine's Day is just my excuse. x Ania
Mitra:
Thanks dear it seems yummy,I’ll make it tomorrow 🙏🏼💕🌸
    Ania
    Ania:
    My pleasure, Mitra! I hope you'll enjoy these! x Ania
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