About
This low carb recipe takes a simple marzipan and coats it in a rich chocolate shell to create bite sized sweet treats.
Perfect to have on hand in the fridge ready for snacking or an easy after dinner dessert.
Ingredients
- 1 ½ tablespoon water
- 1 tablespoon cocoa powder, unsweetened
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 ounce food cupboard home baking almonds ground by sainsbury's
- ½ cup 100% pure erythritol by now
- ⅓ cup coconut oil
- ⅛ teaspoon salt, sea salt
Instructions
- To prepare the marzipan, add the erythritol to a food processor and blend until powdered.
- Add the ground almonds and pulse to combine.
- Add the almond extract and blend to combine.
- With the food processor running, slowly add the water a little at a time until a dough forms. This should not be too dry or too wet.
- Divide the mixture into 14 even portions and roll into balls. Transfer to the fridge for an hour to chill.
- Just before you remove the marzipan from the fridge you can prepare the chocolate shell. Add the cocoa powder, lakanto syrup, coconut oil and vanilla extract to a food processor. Blend together until you have a smooth chocolate sauce.
- Remove the marzipan balls from the fridge and dip them in the chocolate sauce until completely coated. Refrigerate for a further 20 minutes to set the chocolate before serving.
Nutrition Facts
- Servings: 7
- Calories: 207.5kcal/868.0kJ (per serving)
- Fat: 19.5g (per serving)
- Carbs: 17.4g (per serving)
- Protein: 4.2g (per serving)
