Best Vegan Marzipan Candy with Almond Flour (Easy, Healthy, No egg)

This vegan marzipan candy is tasty, quick and easy to make with just four ingredients (including almond flour). Learn how to make this healthy homemade marzipan with no refined sugar and without egg too!

Best vegan marzipan candy with almond flour (easy, healthy, egg-free)

As a food lover, I’ve tried my fair share of marzipan! From supermarkets and fancy stores to restaurants and cafés. I have always loved the unique taste and texture of marzipan.

After turning to the ingredients label at the back of a marzipan box, I was shocked at the long list of ingredients in marzipan – not to mention the amount of sugar!

Wouldn’t it be nice to enjoy the authentic marzipan taste without all that sugar and those unnecessary added ingredients?!

I decided to create a recipe which celebrates the marvellous taste of marzipan without all the extra unhealthy ingredients!

This recipe has no preservatives, colourings and absolutely NO refined sugar! After many trials, I am so excited to share this recipe with you! This tried and tested recipe is a crowd pleaser! This is my go-to marzipan recipe and has saved me so much money (no more buying those pricey boxes of sugar-laden marzipan!) The best part – this marzipan recipe is actually healthy… It doesn’t get better than this!

What is Marzipan and what is it typically made from?

• Marzipan (also called almond candy dough) is a sweet, typically made with one or more types of sugar (various including confectioners’ sugar and sugar syrup), ground almonds, almond extract and/or egg whites.
• Sometimes spices such as cinnamon, nutmeg and vanilla are added to enhance the flavour of marzipan.
• Marzipan is enjoyed around the world and is often moulded into various shapes and can also be used for biscuits and cakes. 

Interestingly – marzipan is known to be made from lots of sugar (twice the sugar if not more compared with the ground almond ratio)! Which is why I am thrilled with this recipe… Not only does this recipe make delicious and authentic marzipan but there is NO refined sugar – many would say that is impossible but believe me it works incredibly! 

Why You’ll Love This Marzipan

1. Only FOUR ingredients - to make a delicious batch of marzipan which you can share with your loved ones (or just enjoy yourself!)
2. Easy and quick to make – you can make the marzipan dough within minutes which you then freeze to set (while you relax with a cup of tea!)
3. Absolutely delicious – once you taste this marzipan you will wonder why you ever bought those expensive, sugary ones from the store! 
4. Healthy – this recipe is healthier than that from the stores, no refined sugar, no colourings and no preservatives!
5. No hassle. No oven. Just 2 dishes – Just one bowl and a tray (silicone mould/ice cube tray) is all you need – you don’t need to use so many dishes for this quick and easy recipe, just a bowl to mix the ingredients together and a tray/mould to shape the marzipan 
6. Fun sizes and shapes – you can make this marzipan into ANY shape you like – with the variety of silicone moulds available, this marzipan dough will form any shape, from beautiful love hearts to funky sea shells! Silicone moulds also make it easy to transfer the marzipan out from the tray and onto a plate.
7. Easy to store and keep ­– these will keep well in the fridge for up to 4 days or freezer for up to 3 months  
8. No eggs / egg whites – whether you are vegan, want to avoid egg or just don’t want the hassle of adding raw egg into your marzipan – this is the perfect recipe for you!

Ingredients to make vegan marzipan

To make this marzipan all you need is JUST four ingredients:

• Almond flour: use blanched almond flour (finely ground almond flour). Do not use almond meal (coarsely ground with almond skins). This is the base of the marzipan recipe and contributes to the texture of the marzipan.
• Almond extract: I recommend using Dr Oetker’s almond extract which is a vegan, natural extract made from real almonds. Use an almond extract which has no added sugar. The almond extract enhances the almond flavour and contributes to the unique and authentic marzipan taste.
• Maple syrup: this is used to sweeten the marzipan and add a nice depth of flavour. Use 100% pure Grade A maple syrup (with no added sugar).
• Coconut oil: to bind the ingredients together and soften the marzipan. I recommend  unrefined, organic, virgin coconut oil which is cold-pressed.

How to make vegan marzipan (marzipan candy)

To make this marzipan, all you need is one bowl and a silicone spatula to mix the ingredients together.

1. Add all ingredients to a bowl. Start by adding the almond flour, almond extract, melted coconut oil and maple syrup into a bowl
2. Mix together. Use a silicone spatula to mix all the ingredients together so they are well combined. 
3. Make into a firm dough. Using your fist, gently press the dough for 10-20 seconds to make into a firmer dough
4. Shape the marzipan. Using either a silicone mould or ice cube tray, fill a spoon or two of marzipan dough into each mould/ice cube space and firmly press the marzipan into the mould using the back of a spoon. Cover the top with cling film/plastic wrap and transfer to the freezer for at least 30 minutes. 
5. Remove marzipan from mould/tray. After at least 30 minutes of freezing, remove each marzipan from the silicone/ice cube tray. Push the bottom of the silicone tray to allow each marzipan to gently be removed from the tray, place onto a plate. 
6. Serve and enjoy. Serve marzipan straight from frozen and enjoy, or allow to come to room temperature for 5-10 minutes if you prefer. 

Equipment

• I recommend using silicone mould trays to shape the marzipan into the most fun shapes! You can use silicone ice cube trays if you don’t have the mould trays. Silicone will help you easily remove the marzipan from the mould.
• You will need a bowl and silicone spatula to mix the ingredients to form the marzipan dough.

Tips for making the best Marzipan

• Melting the coconut oil: if your coconut oil is solid at room temperature (like it is here in the UK), I recommend melting a small amount of coconut oil before measuring it. To melt, add a heaped tablespoon coconut oil into a microwave safe bowl and heat for 20-30 seconds at a time until the coconut oil has melted. Alternatively, you may wish to heat over the stove for a minute – either way is fine. If you have any remaining melted coconut oil, this can be transferred back into the original coconut oil container once cooled down slightly.
• Silicone mould/tray: I recommend using Silicone Moulds (often they are referred to as Silicone Chocolate Moulds), these moulds come in a variety of shapes and are flexible, which helps when transferring the marzipan from the mould into a plate. Ensure the silicone mould/tray is dry before adding the marzipan. 
• Cover with cling film/plastic wrap: it is often said that marzipan can harden when exposed to air. When placing the trays into the freezer I recommend covering with cling film/plastic wrap to prevent this and help keep the marzipan sweets soft.
• Variations: if you fancy a warmer/nuttier marzipan taste, you can add ¼ teaspoon cinnamon and a pinch of nutmeg or ¼ teaspoon pure vanilla extract (with no added sugar).

How to store

If you happen to have any leftover marzipan (by any chance!) you can transfer into an airtight container and store in the fridge or freezer. See below for tips to pack marzipan.

• Fridge: this marzipan can be stored in an airtight container in the fridge for up to 4 days. 
• Freezer: this marzipan can be frozen for up to 3 months, to serve from frozen just leave the marzipan at room temperature for 10-15 minutes.   

How to pack marzipan

• Line the base of the container with baking/parchment paper and arrange marzipan in rows.
• If you run out of space you can simply add another sheet of baking paper/parchment paper on top of the marzipan and continue.
• This helps each marzipan keep its lovely shape and prevents them sticking to each other!

Related

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Vegan Marzipan Candy with Almond Flour (Easy, Healthy, No egg!)

Sonia

This vegan marzipan candy is tasty, quick and easy to make with just four ingredients (including almond flour). Learn how to make this healthy homemade marzipan with no refined sugar and without egg!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 35 minutes mins

Course Dessert, DIY, Snack

Cuisine European, western

Servings 15 pieces (approx. depending on size of tray)

Calories 28 kcal

Ingredients

  

1x2x3x

• ▢ ½ cup Almond flour blanched,
• ▢ 1 tablespoon Almond extract
• ▢ 1 tablespoon Maple syrup Grade A, refined sugar-free
• ▢ ½ tablespoon Coconut oil (melted) unrefined, cold-pressed

Instructions

 

• Using a silicone spatula, stir together the almond flour, almond extract, melted coconut oil and maple syrup in a medium bowl so they are well combined.
• Once mixed, gently press the dough for 10-20 seconds to make into a firmer dough (using your fist/fingers).
• Fill the silicone mould/tray with a spoon of marzipan dough, firmly press the marzipan dough into the mould with the back of a spoon or your fingers. Cover the top with cling film/plastic wrap and transfer to the freezer for at least 30 minutes.
• After at least 30 minutes of freezing, gently remove each marzipan from the silicone/ice cube tray onto a serving plate or into a lined container. Serve and enjoy!

Notes

1. Shaping the marzipan in silicone moulds – I recommend using silicone moulds/trays as they flexible (which is helpful when transferring the marzipan from the tray into a plate). Ensure the silicone mould/tray is dry before adding the marzipan. Cover with cling film/plastic wrap to keep the marzipan soft and prevent it from drying up.
2. Storage – this marzipan can be stored in an airtight container and will keep well for up to 4 days in the fridge or up to 3 months in the freezer. Allow the marzipan to sit at room temperature for 5-10 minutes before serving if preferred.
3. Variations – you can mix it up by using different silicone mould trays for a variety of shapes. Alternatively, for a warmer and nuttier taste you can add ¼ teaspoon cinnamon and a pinch of nutmeg or ¼ teaspoon vanilla extract.

Nutrition

Calories: 28kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 1mgFiber: 0.4gSugar: 0.2gCalcium: 8mgIron: 0.1mgZinc: 0.001mg

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