Marzipan (step 1):
2 dl almond flour
2 tbsp maple syrup, yacon syrup, agave syrup, or liquid honey.
Filling (step 2):
2 dl gluten-free rolled oats
2 dl walnuts
2 dl chopped, dried figs
1 tsp vanilla extract
1 tbsp water
Chocolate coating (step 4):
4 dl coconut cream
1 dl cocoa powder
2-4 tbsp optional sweetener such as coconut sugar, maple syrup, agave, yacon, stevia, or xylitol; if you choose a granulated sweetener, make sure the crystals melt.
4 tsp organic coconut oil
As topping:
Hemp seeds
Chopped nuts
Cacao nibs
How to make it?
Step 1: Make the “marzipan.” Place the ingredients in a bowl and mix until you get a dough. If you have whole almonds, blend them first into a flour. Use your hands to form a “log” and place it on a tray in the freezer.
Step 2: Put the oats and walnuts in a powerful blender and blend until you get a crumbly flour. Add the other ingredients and blend well. If the dough is too sticky, add a little more oats; it should be easy to handle.
Step 3: Take the marzipan out of the freezer, cut off small pieces, and form small round balls with your hands – these will be the filling, so don’t make the balls too big. Take some of the oat/walnut dough and roll it into a ball shape, press it flat, place a marzipan ball on top, and cover it completely with more oat/walnut dough.
Repeat until all the dough is used and let the pralines harden in the freezer.
Step 4: Melt everything except the coconut oil over low heat in a saucepan; it should take no more than 2 minutes. Turn off the heat, add the coconut oil, and stir until smooth.
Step 5: Dip the balls so they are completely covered in the chocolate sauce. Top the balls with hemp seeds, crushed nuts, or any other desired topping. Let set in the freezer. Done!
