Marzipan Truffles – Paleo Recipe for Entertaining

Add the cashews, almonds, cacao powder and salt to a food processor. Process for approximately 12 -15 seconds (you should still be able to see fine bits of nuts in the mixture).

Pour the coconut oil and honey over the nut mixture, then add the vanilla and almond extract. Process for 10 seconds to combine the ingredients well.

Take small portions of the mixture (approximately 16 – 18g) and squeeze in your hands, then roll in your palms to form a small truffle size ball. Place on a plate and transfer to the fridge to chill for 1 – 2 hours before coating in the chocolate.

Line a tray with baking paper and set aside.

Add the chocolate pieces to a double saucepan or use a bowl over a saucepan of simmering water. Melt the chocolate, often stirring until just melted (don’t overheat). Pour into a small cup.

Remove the balls from the fridge. Use a toothpick to poke into each ball and hold while you dip into the cup of chocolate, turning to coat well. Allow excess chocolate to drip off. Hold the ball close to the lined tray and give a little shake to release the ball from the toothpick. Sprinkle with a few cacao nibs. Repeat the process with the remaining balls. Return to the fridge to set the chocolate.

Store the truffles in a sealed container for up to 2 weeks in the fridge until ready to serve. They are suitable to freeze.