Cacao & Caramel Coconut Marzipan Truffles (vegan, raw, gluten & grain free)

September 13, 2018





  • 1 cup almond meal

  • 1/2 cup coconut flour

  • 1/4 cup cacao/carob powder

  • 1/4 cup lucuma powder

  • 1/4 cup almond butter

  • 1/2 cup coconut butter, melted

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1 tsp almond extract or amaretto liquor

  • 3-4 tbsp maple/coconut syrup (could use stevia drops for a sugar free version;         increase liquid amount in this case)

  • a pinch of salt


  1. Place the flours, cacao/carob and lucuma powders, cinnamon and salt in a food processor and pulse to combine.

  2. Add the vanilla and almond dextrous, almond and coconut butters, maple syrup and process until the dough sticks together.

  3. Scoop out balls or dough with a tablespoon and roll between your hand.

  4. Coat with coconut flour or crushed almonds, cacao powder, any topping you like.

  5. Enjoy right away or set in the freezer for about 10 minutes for a harder truffle.


Store in an airtight container in the fridge for up to a week or freezer for longer shelf life.



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