My marzipan chocolates are filled with 4-ingredient marzipan, peanut butter and covered in a rich chocolate shell. Made in minutes, these chocolate marzipan cups are the perfect holiday treat.
Fill these homemade marzipan chocolates with either my refined-sugar-free marzipan in the recipe card below or use my more authentic homemade marzipan recipe.. These marzipan sweets are actually higher in fiber and protein than most candy and can serve as a healthy snack. And they have a lovely almond flavor just like my sugar almond cookies.
Why You'll Love These
Fun shapes, creamy filling. Marzipan chocolates are chocolate treats filled with a fresh homemade marzipan that melts in your mouth. My marzipan paste recipe uses maple syrup as the sweetener, making a creamy texture perfect to fill chocolate cups and shapes.
Protein-rich filling. The creamy marzipan paste in the center is not just soft and creamy but also rich in protein thanks to almond flour.
Easy to make. The marzipan paste filling is made with only three ingredients in one bowl and is ready in minutes. Melt the chocolate in another minute and you have a marzipan chocolate treat in under ten minutes.
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Ingredients
Homemade Marzipan - You can use my homemade marzipan recipe that uses powdered sugar or use the refined-sugar-free marzipan recipe in the recipe card below that uses maple syrup to sweeten.
Peanut Butter - Use peanut butter or any natural nut butter, with only nuts as ingredients. Cashew butter would work, as would almond butter which would match the flavor of almond-flour marzipan.
Chopped nuts. Choose your favorite for added crunch.
Chocolate - Chocolate chips or a chocolate bark chopped up are both easy to melt in the microwave.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Mix the marzipan ingredients in a blender or food processor. (Or, if you'd prefer use this homemade marzipan which is more traditional and uses powdered sugar.)
EXPERT TIP: Once the marzipan ingredients are combined, if the mixture is still sticky and cannot be molded like putty, add an additional tablespoon of flour at a time and process between each addition until you feel you can press the mixture into the mold as you see in my photos.
Step 2: Line cupcake cups or a heart mold with melted chocolate. Chill to set.
Step 3: Layer in marzipan, peanut butter and nuts in the mini cups, or just marzipan if you are using a mold like the heart one I used to make the heart-shaped marzipan pieces, and space in the well is limited.
Step 4: Spoon on melted chocolate topping.
Step 5: Or press the marzipan into a mold, freeze for 1 hour, and dip into melted chocolate.
How to Store
These cups or molded hearts last about two weeks in the refrigerator, in an airtight container. The chocolate coating will probably dull if frozen but otherwise these Marzipan candies can last about 6 months in the freezer in a sealed container.
More Holiday Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Marzipan Chocolates
Equipment
Ingredients
Marzipan Recipe (with maple syrup)*
- 1 cup almond flour
- ¼ cup maple syrup
- 1 teaspoon almond extract
- 1 teaspoon lemon juice
Marzipan Chocolates
- 1 cup homemade marzipan (recipe above, chilled)
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- ½ cup crushed nuts
- ½ cup peanut butter
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Instructions
To make marzipan recipe
- Make homemade marzipan by mixing ingredients in a food processor for about 30 seconds. TIP: Once combined, if the mixture is still sticky and cannot be molded like putty, add a tablespoon of flour at a time and process between each addition until you feel you can press the mixture into the mold as you see in my photos.1 cup almond flour, ¼ cup maple syrup, 1 teaspoon almond extract, 1 teaspoon lemon juice
To make the chocolates
- Line a mini cupcake tin with mini cupcake paper liners, or produce a mold**.
- Melt the chocolate in the microwave in a pyrex measuring cup in 60 seconds. Stir until all is melted.1 cup chocolate chips, 1 tablespoon coconut oil
- Spoon the melted chocolate into the liners or mold wells. Tip each cup or the mold around by hand to coat the sides. Refrigerate for 15 minutes to set this shell.
- Spoon 1 teaspoon of marzipan, 1 teaspoon of peanut butter, 1 teaspoon crushed nuts into each cup well.Or, if you are using a mold, just add a small ball of marzipan as I did when I made the chocolate hearts pictured.½ cup crushed nuts, ½ cup peanut butter, 1 cup homemade marzipan
- Add melted chocolate on the mixture within each cup or mold well.
- Sprinkle with a final dusting of crushed nuts, chill in the refrigerator for about 15 minutes, then they are ready to eat!
Teresa Tran says
This turned out amazing. I had to put it away to prevent myself from eating the whole thing!
Dee Dine says
So glad you loved it! I have the same problem haha..Dee xx
summer3 says
So I want to use this as icing on a cake. Would it work? Which version do you recommend. Thank you, Summer
Dee Dine says
I recommend using either really, but probably the powdered sugar will be more frosting-like. You'll have to add more milk to create a creamy texture. Let me know how it goes!
fred says
Love your reicpes. Honestly, how do you do it.
Terry says
Made this! Best filling ever for my cupcakes. I used the powdered sugar version, added a touch of milk because mine was a bit dry at first. I think I measured out too much flour. And pumped it into my vanilla cupcakes. YUM
cyn22 says
I love this marzipan recipe! And I'm not even vegan. But it tastes creamy and not at all overly sweet. Thank you for the recipe. cyn
Victoria says
Greetings. Your recipe looks very good. I need to create 500 grams of vegan marzipan for a vegan Battenberg cake. How much does the finished marzipan weigh, or how much should I multiply the recipe?
Dee Dine says
Hi Victoria, the recipe makes about 250 grams so double it for 500.
Sanna says
Hi Dee, this looks very yummy 🤤 just an fyi, the maple syrup version doesn’t change into metric
Dee Dine says
Sanna, thank you, so glad you like them. And thanks for the metric head's up, I'll go talk to it, haha..Dee xx
Loveday B says
Hiya, I want to make the refined sugar free version as a present for my dad and was just wondering how long it keeps for? Thank you 🙂
Dee Dine | Green Smoothie Gourmet says
Hi there, I am not sure how long refrigerated; you'd have to keep checking it for mold or sour taste like any baked good that is refrigerated. However, I am sure it will last months if frozen. So perhaps store most of it frozen, and only refrigerate what you intend to eat at the time. Hope that helps! Dee
Elavegan says
These vegan marzipan cups look amazing, Dee! I love that you also included a refined sugar-free recipe. 🙂
Dee Dine | Green Smoothie Gourmet says
Ela! Thank you so much! So happy you like my two options. Take care, Dee xx
Bianca Zapatka says
These cups look so delicious 😍
Love the flavors and ingredients!
Such a yummy recipe Dee!😘
Lots of love,
Bianca ❤️
Dee Dine | Green Smoothie Gourmet says
Very sweet, so happy you like them Bianca! Happy week to you..Dee xx