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

vegan marzipan candy in the shape of hearts and seashells, served on blue plate with almonds in the background.

5 from 5 votes

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!

Prep Time5

Total Time35

Course: Dessert, DIY, Snack

Cuisine: European, western

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

Calories: 28kcal

Author: Sonia

Ingredients

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

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.
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.
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