Marzipan Truffles – Paleo Recipe for Entertaining - Hope 103.2

Marzipan Truffles – Paleo Recipe for Entertaining

Marzipan Truffles are a great healthy festive treat. Almonds and almond extract bring the delicious marzipan flavour.

By Susan JoySunday 24 Dec 2023LifestyleReading Time: 2 minutes

We dusted off the Christmas recipe books and found this delicious treat hiding in the Hope 103.2 archives. Enjoy!

Marzipan Truffles are the perfect healthy festive treat. Almonds and organic almond extract bring out the delicious marzipan flavour to these truffles.

This is an easy recipe that looks impressive. I love marzipan so these truffles don’t last long in my home. To save time they can be made a couple of weeks ahead.


  • 1 1/2 cups raw cashews
  • 3/4 cup almonds
  • 2 Tbsp cacao raw powder
  • 1/4 tsp sea salt
  • 3 Tbsp coconut oil, melted
  • 2 – 3 Tbsp honey (unprocessed)
  • 2 tsp vanilla extract (organic)
  • 1 1/2 tsp almond extract (organic)
  • 180g of 70% – 80% organic dark chocolate, broken into pieces
  • 1 1/2 Tbsp cacao nibs (organic)


Add the cashews, almonds, cacao powder and salt to a food processor. Process for approximately 12–15 seconds (you should still be able to see fine bits of nuts in the mixture).

Pour the coconut oil and honey over the nut mixture, then add the vanilla and almond extract. Process for 10 seconds to combine the ingredients well.

Take small portions of the mixture (approximately 16–18g) and squeeze in your hands, then roll in your palms to form a small truffle size ball. Place on a plate and transfer to the fridge to chill for 1–2 hours before coating in the chocolate.

Line a tray with baking paper and set aside.

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Add the chocolate pieces to a double saucepan or use a bowl over a saucepan of simmering water. Melt the chocolate, often stirring until just melted (don’t overheat). Pour into a small cup.

Remove the balls from the fridge. Use a toothpick to poke into each ball and hold while you dip into the cup of chocolate, turning to coat well. Allow excess chocolate to drip off. Hold the ball close to the lined tray and give a little shake to release the ball from the toothpick. Sprinkle with a few cacao nibs. Repeat the process with the remaining balls. Return to the fridge to set the chocolate.

Store the truffles in a sealed container for up to 2 weeks in the fridge until ready to serve. They are suitable to freeze.

Article supplied with thanks to The JOYful Table. Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied