Marzipan Snowball Truffles Vegan
Indulge in the irresistible charm of these Vegan Marzipan Snowball Truffles, a no-bake treat that combines delicate almond flavors with a luscious dark chocolate ganache. Made with simple ingredients like almond flour, powdered sugar, and a hint of almond extract, these truffles are rolled into soft, bite-sized delights that are perfectly coated in either shredded coconut or powdered sugar for a festive "snowball" look. Melted vegan dark chocolate and creamy coconut cream create the ultimate velvety shell, elevating these elegant treats to a whole new level. Ready in just 25 minutes, these magical sweet bites are ideal for holidays, special occasions, or as a homemade gift. They're completely vegan, gluten-free, and bursting with rich, nutty sweetness—proof that sophisticated desserts can also fit into plant-based lifestyles!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 80 grams Powdered sugar
- 0.5 teaspoon Almond extract
- 0.25 teaspoon Rose water (optional)
- 100 grams Vegan dark chocolate
- 2 tablespoons Coconut cream
- 50 grams Shredded coconut (for coating)
- 30 grams Powdered sugar (for coating optional alternative)
Instructions
In a medium mixing bowl, sift together the almond flour and powdered sugar to remove any lumps and ensure a smooth texture.
Add the almond extract and rose water (if using) to the dry ingredients. Mix them together with your hands or a spatula until a soft, pliable dough forms. If it feels too dry, add 1 teaspoon of water at a time until it comes together.
Divide the marzipan dough into 12 equal portions. Roll each portion into a smooth ball and set them aside on a parchment-lined tray.
In a small saucepan over low heat, melt the vegan dark chocolate and coconut cream together, stirring frequently to create a smooth ganache. Remove from heat and let it cool slightly for 2-3 minutes.
Dip each marzipan ball into the melted chocolate using a fork or a skewer, ensuring it is fully coated. Let any excess chocolate drip off before placing it back on the parchment-lined tray.
While the chocolate coating is still wet, roll each truffle in shredded coconut or sift powdered sugar over it to create a 'snowball' effect.
Place the tray of truffles in the refrigerator for at least 30 minutes to set the chocolate coating.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 165.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
