Vegan marzipan truffles (5 ingredients)

Place maple syrup in a small pot on a low heat, measure out your cashew butter and have it ready.

Bring maple syrup to a gentle simmer (about 2 minutes). Allow it to darken in colour a little (1-2 minutes) and when it starts to bubble vigorously, take off the heat and whisk in cashew butter. Whisk until completely dissolved and smooth, you can return it to the stove (on a low heat) to help it melt.

Take off the heat, whisk in amaretto, then stir in almond flour until you get a homogenous mixture. Once the mixture is too thick to use a spoon, knead it with your hands for a few minutes to make sure everything is neatly incorporated.

Allow the mixture to cool down completely before rolling into balls between the palms of your hands. I made 18 truffles weighing 15 g / ½ oz each. Refrigerate the truffles while you melt the chocolate to firm them up.

Melt chocolate very slowly in a mixing bowl over a water bath (make sure that the water does not touch the bottom of the bowl!)

Using a fork, coat each truffle in the melted chocolate, transfer to a grease paper-lined tray / plate and allow the chocolate to set.

Once the chocolate coating is no longer warm but still unset / wet, you can sprinkle them with white chocolate shavings for decoration. Place in the fridge for the chocolate shells to harden.

Store in an airtight container, in the fridge. These truffles should keep for 3-4 days.