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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan marzipan truffles – 2 ways

March 4, 2016 by Ania - 18

chocolate, easy, gluten-free, trufflesgo to recipe

go to recipe

vegan marzipan truffles drying

If you are marzipan fans then you are in for a treat today. At Duncan’s request, I made a big stash of vegan marzipan truffles. They are sooooo simple and so much fun to make too.

Traditionally marzipan is made with blanched almonds, but I also tried using unblanched ones to a very good effect. The taste is a bit more pronounced, especially if you toast them lightly on a dry pan before grinding them into an almond meal and the resulting marzipan paste has little brown specks in it but that’s hardly a problem. Unfortunately, they disappeared so quickly that I didn’t manage to take a photo.

I’m guessing that some of you won’t be that keen on using icing sugar so I made a version with maple syrup too. Whenever I develop recipes, we have this tug of war in Lazy Cat Kitchen’s ‘headquarters’.

I always try to make things as healthy as possible and Duncan insists that since veganism isn’t a diet I should stick to traditional ingredients if they are vegan. As I know that some of you are definitely with me, I made two different versions of these truffles. My version uses maple syrup instead and Duncan’s uses traditional icing sugar so I’m hoping to make everyone happy.

PS: If you make my vegan marzipan truffles, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan marzipan truffles

vegan marzipan truffles drying

vegan marzipan truffles cross section

5.00 from 3 votes
Print
  • makes: 24 truffles
  • prep: 45 min
  • cooking: 0 min

Ingredients

MARZIPAN – REFINED SUGAR FREE VERSION

  • 300 g blanched* almonds or 300 g / 3 cups almond meal
  • 10 tsp / 50 ml maple syrup
  • 8 tsp / 40 ml amaretto
  • 1 tsp lemon zest form an unwaxed lemon (optional)

MARZIPAN – TRADITIONAL VERSION

  • 300 g blanched* almonds or 300 g / 3 cups almond meal
  • 10 tsp finely ground sugar or icing sugar**
  • 3 tbsp / 45 ml amaretto
  • 7 tsp / 35 ml almond milk or water
  • 2 tsp / 10 ml lemon juice

OTHER INGREDIENTS

  • 175 g vegan dark chocolate
  • 50 g vegan milk chocolate, for decorating (optional)
  • handful of raw almonds, finely chopped (optional)

Method

  1. Place almonds in a coffee grinder or food processor and process until you get fine almond meal. Do not push it too far as eventually almond meal will start turning into almond butter.
  2. Transfer almond meal into a bowl and add lemon zest (if making refined sugar free version) or icing sugar (if making traditional version). Mix well.
  3. Mix amaretto and maple syrup (for refined sugar free version) or amaretto, lemon juice and almond milk (for traditional version) in a separate bowl.
  4. Turn almond meal mixture out onto a clean work surface and drizzle wet ingredients over it. Knead the mixture briefly, just long enough for it to come together. Wrap in a piece of cling film and chill in the fridge.
  5. Break chocolate into small pieces and melt it gently over a bowl of boiling water (bain marie). Make sure the water does not touch the bowl with chocolate. You can also temper your chocolate as it gives it a nice shine, makes it less sensitive to heat and gives the chocolate shell a nice crunch. I followed the method detailed in this article.
  6. Take marzipan out of the fridge. Pinch small pieces of marzipan and roll them into equal size balls. Use kitchen scales if you want to be exact (my truffles were 15 g each before dipping in chocolate).
  7. Dip marzipan balls in melted chocolate and place them on a drying rack for the chocolate to dry. Place in the fridge if you want to speed up the drying process.
  8. Melt milk chocolate over a bain marie and drizzle the truffles with it once they are completely dry. Sprinkle with finely chopped almonds.

Notes

*Traditional marzipan uses blanched almonds, but for those of you who are keen on wholefoods, unblanched (lightly toasted) almonds also work. The flavour is more pronounced and marzipan made this way has tiny specks of brown but it tastes just as nice. You can also take skins off unblanched almonds by soaking them in boiling water for 10-15 minutes.

**Most icing sugar these days appears to have cornflour / cornstarch added in so I would recommend making your own icing sugar by grinding regular sugar in a coffee grinder until you get a fine powder.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

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  1. Food Porn, Vegan Style says

    March 5, 2016 at 8:36 am

    They are gorgeous <3 I love homemade marzipan, it's so easy to make and tastes so goood 🙂

    Reply
    • Ania says

      March 5, 2016 at 4:02 pm

      Thank you! 🙂

      Reply
  2. Kelly says

    July 22, 2016 at 6:43 pm

    Hey there! Could you use pre-ground almond meal for these, like the kind Trader Joe’s sells? I’m guessing yes. 🙂

    Reply
    • Ania says

      July 22, 2016 at 9:08 pm

      Hey Kelly,

      Sure you can! Believe it or not but it’s really hard to get almond meal here so whatever I manage to get I’m saving for the desserts like macaroons where you really want that fine crumb, for the rest I just grind my own.

      Ania

      Reply
  3. Mariana says

    June 13, 2017 at 9:00 pm

    I´m very excited about making these! But i’ve got a question, how long do you think they last?

    Reply
    • Ania says

      June 14, 2017 at 10:30 am

      Thanks, Mariana 🙂 I hope you’ll like them. I would say about 4-5 days in the fridge for sure. There is not a lot that can spoil inside them (dairy, eggs) but they may dry out a bit. Hope that helps! Ania

      Reply
  4. Bre says

    November 26, 2017 at 12:50 am

    Would I be able to skip the amaretto???

    Reply
    • Ania says

      November 26, 2017 at 12:53 pm

      Hi Bre,

      You could replace it with another liqueur, otherwise it will lack taste. Or could compensate for it with more almond essence and almond milk perhaps – you won’t be able to simply skip it as the moisture is needed for the truffles to stick together. Hope that helps! Ania

      Reply
  5. Anca says

    December 21, 2017 at 6:30 pm

    I tried the refined sugar free version- absolutely delicious!! I found that the Amaretto and maple syrup mix to perfection with the blanched almonds meal, the proportions of the ingredients are very well calibrated, the resulting marzipan has an amazing flavor, one of the best I’ve tasted! Congratulations for the recipe!

    Reply
    • Ania says

      December 21, 2017 at 6:51 pm

      Aw, thanks so much, Anca! Your comment put a big smile on my face! x Ania

      Reply
  6. Bernadette says

    December 22, 2017 at 11:51 pm

    Didn’t have amaretto, so tried it with almond extract and maple syrup. Delicious! Can’t wait to try it with amaretto.
    BTW, I’m totally with you on keeping ingredients as healthy as possible. No reason not to, especially when it tastes so good.

    Reply
    • Ania says

      December 23, 2017 at 1:13 pm

      Thanks, Bernadette! Glad to hear that you enjoyed them! x Ania

      Reply
  7. Harriet says

    September 26, 2019 at 11:46 am

    Hey,

    These look great! Would you be able to freeze them?

    Thank you

    Reply
    • Ania says

      September 27, 2019 at 10:02 pm

      Hi Harriet,

      I have not tried that but I don’t see why not! Ania

      Reply
  8. Alison Burnell says

    December 17, 2020 at 4:33 pm

    Would this marzipan work on top of my Christmas cake? 😊

    Reply
    • Ania says

      December 17, 2020 at 5:22 pm

      Hi Alison,

      I *think* so but you may need to adjust (probably add more) the level of moisture to make sure it is the right consistency. You may also want to add a touch (2 tbsp or so) of flavourless coconut oil like thisto help with flexibility. Hope this helps! Ania

      Reply
  9. Alison Burnell says

    December 17, 2020 at 10:06 pm

    Many thanks for your reply. I will try your suggestions 😊

    Reply
    • Ania says

      December 18, 2020 at 1:41 pm

      My pleasure, hope it works out well. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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