Incredible homemade gluten free, Nut Free Marzipan Chocolates, enrobed in crisp dark chocolate. Tried and tested on marzipan-lovers who couldn’t tell the difference! Gluten Free, Nut Free, Corn Free, Dairy Free, optional Vegan.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Homemade Gluten Free, Nut Free Marzipan Chocolates
I’m so proud to be able to share these INCREDIBLE Homemade Gluten Free, Nut Free Marzipan Chocolates. They are made with my epic gluten free nut free marzipan which I recently created for all my readers who are missing out on marzipan deliciousness.
Of course… Having managed to create nut free, gluten free marzipan, it then required immediate testing. And what better way to do this than with some Nut Free Marzipan Chocolates?! Let’s just say… They went down a storm!
What’s in the Marzipan used to make these nut free chocolates?
The marzipan recipe used for my nut free chocolates is based on my very popular Easy 4-Ingredient Almond Marzipan. But instead of ground almonds, the recipe uses ground pumpkin seeds mixed with tiger nut flour and an alternative allergen-safe almond flavouring. For all the details and some links of possible nut free, gluten free brands you can use, my original post for Nut Free Marzipan gives lots of guidance.
For anyone who is able to safely eat them, there is also a version of the chocolates using pine nut marzipan in place of pumpkin seed marzipan.
Gluten Free, Nut Free Marzipan Chocolates that taste like the real thing!
A lot of work went into creating a gluten free, nut free marzipan that would be completely comparable in taste and texture to standard almond-based marzipan. So, it was important to test my chocolates on unsuspecting friends and family. Would they notice the difference?
The verdict? Although it was obvious that the chocolates were not made with almonds (the green colour is a bit of a giveaway), no-one who tried them thought they weren’t nut-based. Even the most hardened marzipan lovers thought they were the real deal (both for texture and flavour)!
And with that… I’m happy that my gluten free, Nut Free Marzipan Chocolates taste as good as the genuine article.
How to turn Nut Free Marzipan into delicious chocolates
Once you have rolled or cut your marzipan into balls or other shapes, it will be ready for enrobing in chocolate…
But if you think you can’t make homemade chocolates, think again! I’m honestly the world’s worst at ‘tempering’ chocolate. But I’ve found a method (from Lékué) that suits me down to the ground and seems to work pretty much every time. I think it’s because it’s written down in an uncomplicated way and so there’s nothing to get anxious about.
So… Here’s what you need to know to prepare…
Essential equipment needed for tempering chocolate in the home kitchen…
- Heat source – Either a microwave or hob and saucepan.
- Heat-proof (Pyrex) glass bowl (and a decent spoon-spatula for stirring)
- An accurate digital food thermometer
- A suitable implement for dipping and coating the marzipan in the chocolate. I use some Chocolate Decorating Tools.
- Good quality non-stick baking parchment (to cool and set the chocolates without sticking).
Chocolate used for coating nut free marzipan chocolates
The type of chocolate used for turning marzipan into Nut Free Marzipan Chocolates is important. To melt and enrobe well, the chocolate needs to be of a good quality, that melts smoothly and to a good liquid state (known as ‘fluidity’).
To melt easily and effectively, it should also either come as small ‘Callets’ (drops) or be chopped into fine pieces.
I coated my nut free marzipan chocolates with these melted Callebaut Dark Callets. But whatever you use, make sure to check for any hidden allergens or ‘may contain’ warnings.
The easiest ‘tempering’ method I’ve found to melting dark chocolate for enrobing…
- Weigh out 250g good quality, chopped dark chocolate (or Callets)
- Transfer 160g of the weighed chocolate into a Pyrex (heat-proof) bowl.
- Gently heat either in the microwave (set at low to medium – 10 to 30 second bursts (max)), or over a steaming/gently simmering pan of water.
- When the chocolate reaches a melted temperature of 40 C (104 F), remove from the heat and add the rest of the weighed chocolate (90g), gently stirring through until smooth.
- If there are lumps that won’t melt, either scoop them out, or pop back over the steam/in the microwave at a LOW temperature for 5 seconds only at a time and re-stir. You do NOT want the chocolate to heat up, but need a little warmth to encourage the last melts!
- Use immediately for dipping and enrobing.
A few extra tips for melting chocolate well…
- Chop the chocolate fine (or use drops/Callets) for the best meltability. The smaller the better!
- Melt slowly and at lower temperatures (low to medium microwave setting/short bursts/over a pan of steaming or just simmering water). Too hot and the chocolate will burn and ‘seize’ into solid lumps.
- Do NOT let the melting/melted chocolate come into contact with ANY moisture – The tiniest drop of liquid in the bowl will cause the melting chocolate to seize into a solid and unusable mess.
- When melting chocolate over a pan of simmering water, make sure the water line is BELOW the bowl. And the water should only just be simmering or steaming.
- Be patient! Never try to speed up the process because you’re in a hurry. Seized chocolate is only fit for the bin!
- Never stir melting/melted chocolate vigorously. Be gentle to avoid additional risk of separation or seizing.
- Once coated, allow the marzipan chocolates to cool and set at room temperature. Placing them in the fridge to set is more likely to cause cracking due to the rapid retraction of the cooling, hardening chocolate.
Ready to enjoy delicious gluten free, Nut Free Marzipan Chocolates?
And that’s all you need! I really hope you love my gluten free, nut free Marzipan Chocolates. I honestly can’t stop dipping my hand into the chocolate box, they are that moreish. The soft, ‘nutty’ marzipan filling, enrobed in a crisp layer of dark chocolate, that audibly ‘cracks’ as you bite into each and every one, is simply too hard to resist.
If you try them, please let me know what you think. I’m super-proud of this recipe and know that I will be making it as often as my nut-based marzipan chocolates. Leave a comment at the bottom of the post, rate the recipe and tag me on Social Media with your Nut Free Marzipan Chocolate posts. You can find me on Facebook, Instagram, Twitter or Pinterest.
And for lots more recipe inspiration, why not head over to our Gluten Free Recipe Index? We’ve shared hundreds of recipes for FREE to make your lives yummier and easier.
With my love
Other gluten free, nut free mini sweet treats at Gluten Free Alchemist
Gluten Free Nut Free Marzipan Chocolates
- blender/food processor
- wooden or silicone spoon
- cling film
- microwave or hob and saucepan
- chocolate decorating tools (optional)
Nut Free Marzipan
- 120 g raw shelled pumpkin seeds or pine nuts (ground into fine 'meal')
- 100 g fine tiger nut flour
- 150 to 160 g icing sugar confectioners/powdered sugar (or more if you prefer sweeter marzipan)
- 50 g egg white preferably pasteurised (or aqua faba for vegan version – See NOTES)
- 2 to 2½ tsp artificial almond 'extract' (nut free almond flavouring)
- 250 g good quality dark chocolate Callets or chopped finely (dairy free as required)
Make the Nut Free Marzipan
- Grind the raw pumpkin seeds (or pine nuts) to a fine 'meal' using a blender or food processor (using the pulse button for best control). Be careful not to over-grind, or the seeds may become a paste.
- Gently shake any remaining large pieces of seed to the surface and remove.
- Transfer to a large mixing bowl and add the tiger nut flour. Mix
- Weigh the icing sugar and sieve into the bowl with the seeds and tiger nut flour. Stir together until even.
- Add the egg white and almond flavouring and mix together until even and well blended with the spoon. Do NOT add any extra egg white, even if the mixture seems dry. Keep mixing and it will eventually come together into a smooth, thick, even paste. (see notes if using aqua faba).
- Transfer the marzipan paste to a sheet of clingfilm and wrap tightly.
- Refrigerate for at least 2 hours to allow the mixture to hydrate evenly.
- When ready to create, remove from the fridge and mould into balls/shapes as desired.
Melt and 'temper' the chocolate
- Transfer 160g of the dark chocolate to a pyrex heat proof glass bowl ready for melting. It helps to use a deep bowl with a smaller diameter to provide a greater depth of melted chocolate for easy dipping.
- Gently heat the chocolate either in the microwave (set at low to medium – 10 to 30 second bursts (max)), or over a steaming/gently simmering pan of water (Bain Marie).
- When the chocolate reaches a melted temperature of 40 C (104 F) (check with an accurate digital food thermometer), remove from the heat and add the rest of the weighed chocolate (90g), gently stirring through until smooth.
- If there are lumps that won’t melt, either scoop them out, or pop back over the steam/in the microwave at a LOW temperature for 5 seconds only at a time and re-stir. You do NOT want the chocolate to heat up, but may need a little warmth to encourage the last melts!
- Use immediately for dipping and enrobing.
To dip and enrobe the marzipan in chocolate
- While the chocolate is melting, prepare your tools and lay down a sheet of baking paper on a baking tray ready for dipping and cooling.
- Working quickly and using a suitable implement (chocolate dipping tools/spoon; fork; etc), take each marzipan ball/shape and dip completely in the melted chocolate.
- Lift the chocolate-coated marzipan and allow the majority of excess chocolate to drip back into the bowl, before quickly transferring the coated sweet to the baking paper to cool and set.
- Quickly repeat for the next marzipan shape and so on, until all the marzipan has been dipped.
- Once complete, set the tray of chocolates aside at room temperature and allow to naturally cool and harden. Placing them in the fridge to set is more likely to cause cracking due to the rapid retraction of the cooling, hardening chocolate.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Nut Free Marzipan Chocolates shared with
- Fiesta Friday #424 with Angie and The Not So Creative Cook
- Sundays on Silverado #85 with The House on Silverado
- What’s for Dinner #359 with The Lazy Gastronome
- Full Plate Thursday #583 with Miz Helen’s Country Cottage
- Cook Blog Share Week 12 2022 with Lost in Food
You think of everything! I love marzipan and this is such a great way to make a free from version.
Thanks Janice. I try. It’s been a challenge on my list for way too long, so I’m glad to tick it off xx
Wow these look absolutely perfect, sweet marzipan coated in bitter dark chocolate, delicious.
Thanks Lesley. You’d never know they were nut free! x
These look like a very special treat!
Thank you Michelle x
Ooh, how exciting. I love tiger nut flour, but never thought to make either chocolates or marzipan with it. Your nut free marzipan chocolates look amazing and beautifully tempered too.
I tend to use your method, only I’m a bit more slapdash and don’t use a thermometer, though I know I really should.
Thank you Choclette. I am so chuffed with these. You honestly wouldn’t know they are nut free…
As for tempering chocolate. It’s always pure luck if mine turns out well xx