Vegan “Marzipan” Candies

Vegan MarzipanHappy 4th Anniversary!!!  Time really flies, especially with fun food!  What better way to celebrate than with these small super satisfying bits of candy!  These vegan “marzipan” candies are quick and easy to make.  I’ve made them before with white sugar, but given the new healthy eating goal, I switched to agave.  They taste good and actually hold together well.  I put marzipan in quotes since these are not pure white like traditional marzipan because I use the almond flour from Trader Joe’s which has the skin ground in.  They also have some grit, which I like, as opposed to being completely smooth.  I came up with the measurements by starting with a bowl of almond flour and slowly adding the agave until I got the right consistency to roll.  So if your mix looks too crumbly, add some almond flour.  If it looks too dry to come together, add a bit more agave.


1 cup almond flour (~100 grams)
1/4 tsp almond extract
3 tbsp agave
2 tbsp unsweetened cocoa powder to roll the marzipan balls in


1.  Mix the almond flour, almond extract, and agave together in a bowl until it looks uniform and comes together as a lump.  Roll into desired size balls (I usually do balls ~1 tsp big).

2.  Put the balls in the freezer for 15 mins to make it easier to roll it in the cocoa.

3.  Put the cocoa powder in a small bowl.  Roll the balls in the cocoa powder.  Store in an airtight container in the fridge.  I think they taste better the next day- when the cocoa has a chance to settle into a real coating.


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