Lemon Marzipan Pralines (vegan, gluten free)
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
Place the flours, sugar, turmeric, lemon zest and salt in a medium bowl and stir to combine.
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.
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.
Set in the freezer for 10 minutes.
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).
Using a from, dip each marzipan bowl in the chocolate and place back on the same tray/plate.
Set in the fridge for 10 minutes until the chocolates hardens.
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.