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Lemon Marzipan Pralines (vegan, gluten free)

September 19, 2019

 

 

Ingredients:

 

  • 1 cup of tiger nut flour or oat flour

  • 1 cup of almond flour

  • 1/2 cup of coconut sugar or cane sugar

  • 2 tbsp of turmeric powder (I used a mix of turmeric and turmeric latte mix)

  • 2 tsp of vanilla extract

  • zest of 1 lemon

  • pinch of salt

  • 4-5 drops of lemon essential oil

  • 2 tbsp of almond or cashew butter

  • 1/2 cup of melted cacao butter

  • 1 bar of dark chocolate or preferred chocolate, chopped

 

  1. Place the flours, sugar, turmeric, lemon zest and salt in a medium bowl and stir to combine.

  2. Add the nut butter, melted cacao butter, vanilla and essential oil mixing with a spatula or with your hands (wear gloves so they don't turn yellow) until the dough sticks together.

  3. Either use an ice cream scoop or a small spoon to scoop out the dough a tablespoon at a time and roll into balls placing them on a tray or plate lined with baking paper.

  4. Set in the freezer for 10 minutes.

  5. In the meantime, melt the chocolate in a microwave or over a bain marie (pour an inch of water in a small pot, bring to a simmer and place a metal or glass bowl with the chopped chocolate on top melting it gently stirring occasionally with a spatula).

  6. Using a from, dip each marzipan bowl in the chocolate and place back on the same tray/plate.

  7. Set in the fridge for 10 minutes until the chocolates hardens.

  8. Leave the pralines at room temperatures for 5 minutes and enjoy!

 

Store in an airtight container at room temperature in a cool room or in the fridge if you prefer your pralines to have a crunchier texture.

 

 

 

 

 

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