Chocolate Coated Marzipan Bites

Chocolate Coated Marzipan Bites

Vegan peppermint patties and chocolate almond marzipan on a plate

Scrumptiously delicious!

These sweet poppers are far from my usual low sugar recipes but are one of our favourite little nipples to create every holiday season. It makes the list every year when my daughter and I team up in the kitchen for some quality family time. This is a simple version of a traditional almond paste or marzipan which we took to the next level by dipping them in melted chocolate.  

  • Gluten free
  • Dairy free
  • Vegan/vegetarian


  • 3/4 cup plus 1 tbsp almond flour
  • 9 tbsps icing sugar
  • 2 tsp water
  • 1/2 tsp almond extract¬†
  • 1 cup dark chocolate chips


  • Add almond flour and icing sugar to a high speed blender and pulse to combine.
  • Add water and almond extract and blend until a dough ball begins to form. Scrape down sides if necessary.
  • If it is too dry, add a little more water in small amounts and if too wet, add a little more almond flour at a time.
  • Scoop dough from blender and create bite size drops to place on a parchment lined baking sheet.
  • When all the dough has been turned into bites, place baking sheet in the freezer for about 30 minutes.
  • In a small saucepan, add 1 cup dark chocolate chips and melt on low.
  • Remove marzipan bites from the freezer and dip each one into melted chocolate with a pair of small tongs then replace on baking sheet.
  • When all coated, return to fridge or freezer to set.
  • Store at room temperature, in the fridge or freezer.

*Note: Consider a double batch, they disappear quickly!

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Inner Vision Health and Wellness Karyn Lawson RMT INHC