My marzipan chocolates are filled with eggless homemade marzipan, peanut butter and covered in a rich chocolate shell. Made in minutes, these chocolate marzipan cups are the perfect holiday treat, especially for Valentine's Day.
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 or mold well. Or just add a small ball of marzipan as I did for the 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!
Notes
*The marzipan paste recipe in this recipe card uses maple syrup for a sweetener, but I have a more authentic homemade marzipan recipe that uses powdered sugar and is also egg-free.**Make these cups using a mini cupcake pan or a regular cupcake pan.Using a mold. You could also use a mold, press in marzipan and freeze it, then dip the frozen molded marzipan in melted chocolate. To melt the chocolate, microwave 1 cup of chocolate chips for 60 seconds.