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 of sweetener of choice such as coconut sugar, maple syrup, agave, yacon, stevia or xylitol, if you choose a granulated type, 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 ingredients in a bowl and mix until you get a dough. If you have whole almonds, blend them first into flour. Use your hands to form a "log" and place it in the freezer on a tray.
Step 2:
Put oats and walnuts in a powerful blender and mix until you get a crumbly flour. Add the remaining ingredients and mix thoroughly. If the dough is too sticky, add a bit 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 them too large.Take some of the oat/walnut dough and roll it into a ball shape, press it down until flat, place a marzipan ball on top and cover completely with more oat/walnut dough. Repeat until all dough is used and let the pralines harden in the freezer.
Step 4:
Melt everything except the coconut oil on low heat in a saucepan, it should take maximum 2 minutes. Turn off the heat, add the coconut oil and mix 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!
