Well, it seems to be full-blown flu season around here, and just about everyone I know is recovering from something unpleasant. Aaron, who almost never gets sick, is down and out, but still trying to power through his work week. I’m feeling the first inklings of an achy, tired, head cold and making it my mission to eat all the kale. This is not much different from other weeks though.
Winter sickness aside, I wanted to share this Valentine’s-Day-appropriate (if that’s your thing), crazy simple, seriously delicious recipe for marzipan truffles. It’s so easy, even those of us who are battling the flu can likely muster up the energy to make them. And we can thank my dad for the idea. He emailed me last week with a link to a vegan marzipan recipe that was at least fifty percent processed white sugar and asked if I could come up with a healthier alternative.
Ask and you shall receive! I get giddy when it comes to taking traditional recipes and health-ifying them, trying to find that sweet spot between decadent and energizing, as opposed to short-lived sugar high followed by need-to-take-a-nap.
I’ve professed my obsession with almond extract before and I will say it again: that stuff is heaven. Intoxicating. Comfort in a bottle. And these truffles are heavy on the almonds and almond extract – as marzipan should be. I used light agave nectar in place of white sugar, both for it’s neutral flavor and ability to bind everything together with ease, along with a small pinch of sea salt to enhance the sweetness. That’s it!
You can roll the marzipan into balls and enjoy them in all of their simple glory, or you can take things up a notch and do what I did, which was to toss a few of each in coconut, roasted pistachios, cinnamon and coconut sugar, and raw cacao powder for your very own beautiful, homemade assortment of truffles. Each of these toppings pairs perfectly with the marzipan, though I particularly enjoyed the contrast of the more bitter cacao and sweet almond filling. Any excuse to eat chocolate.
- 2 cups raw slivered almonds, skins removed
- 4½ tablespoons light agave nectar
- 2½ teaspoons almond extract
- pinch of fine sea salt
- unsweetened coconut flakes*
- roasted pistachios*
- cinnamon & coconut sugar
- raw cacao powder
- *pulse the coconut and pistachios into small pieces in the blender or food processor before rolling the truffles
- Place the almonds in a food processor and process until fine and crumbly (about 30 seconds).
- To the food processor, add the agave nectar, almond extract, and sea salt, and process until the mixture begins to form a ball on the blade (about 1-2 minutes, depending on your processor). You may need to scrape down the sides of the bowl once or twice.
- Using a cookie dough scoop or tablespoon, scoop out balls of marzipan and roll them in your hands until smooth.
- Toss the marzipan balls in the toppings, or enjoy them as-is!
- Marzipan truffles should be stored in a container in the refrigerator.
Have a wonderful, hopefully flu-free and truffle-filled weekend!