Recipe Directions


1. In a small bowl, fold in the almond meal, agave, and bitter almond essence with a spatula.

2. With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.


3. In a shallow bowl, shift the cacao powder and cinnamon. Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.


4. Bring 2 cups of water to a simmer in a small saucepan.

5. Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan. Stir with a wooden spoon until the cacao butter is completely melted.

6. Stir in the agave, vanilla, salt and chili powder. Turn off the stove and while continuing to stir, shift in the cacao powder.

7. To dip each ball in the chocolate, place a toothpick in each of the marzipan ball. Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off.

8. Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball and very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered.

9. Let set in the fridge until just before ready to serve.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

This recipe is far quicker and easier to make than the traditional cooked version.

And I know the Christmas season is hectic so I’ve offered two chocolate covered alternatives to the recipe: a quick chocolate powder dusting or impress your guests with a rich Belgium chocolate shell!

Guten Appetit!


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Top voted

7 votes
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This looks freaking AMAZING. I LOOOOOVE marzipan. Can't wait to try.


7 votes
Vote up!
Vote down!

This looks freaking AMAZING. I LOOOOOVE marzipan. Can't wait to try.

Top Voted

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