Homemade Mazapanes Covered in Chocolate
Homemade Mazapanes Covered in Chocolate are a decadent twist on the classic Mexican candy, transforming traditional flavors into an indulgent vegan treat. These mazapanes are made from roasted peanuts or almonds, finely pulsed and mixed with powdered sugar to create a crumbly, melt-in-your-mouth texture. The addition of vanilla bean paste and a hint of cinnamon elevates the almond version, adding a warm and aromatic flavor to this delightful confection.
Once shaped into perfect rounds, each mazapan is dipped in rich, no-sugar-added chocolate and topped with flakey sea salt, peanuts, or pieces of your favorite Hu Kitchen chocolate bar. This combination of sweet, salty, and nutty flavors makes these chocolate-covered mazapanes an irresistible treat, perfect for enjoying with friends or as a special indulgence for yourself. Whether you’re looking to celebrate a special occasion or simply satisfy your sweet tooth, these vegan mazapanes are a delicious and easy-to-make dessert that’s sure to impress.
PREP TIME
10min
COOK TIME
15min
TOTAL TIME
25min
INGREDIENTS
For the recipe toppings:
- 1 bag @hukitchen no sugar added chocolate chips
- Handful of peanuts
- Flakey sea salt
- Favorite @hukitchen chocolate bar, I love the almond butter and cashew butter bar!
For the Peanut Mazapan:
Makes 6
- 1 cup roasted (unsalted) peanuts
- 1/4 cup powdered sugar
- Pinch of salt (only if the peanuts are unsalted, if they're salted you wont need to add more salt)
For the Almond Vanilla Cinnamon Mazapan:
Makes 6
- 1 cup roasted (unsalted) almonds
- 1/4 cup powdered sugar
- 2 1/2 tablespoons avocado oil
- 1 teaspoon vanilla bean paste
- A couple dashes ground cinnamon
- Pinch of salt (only if the almonds are unsalted, if they're salted you wont need to add more salt)
EQUIPMENT
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- In a food processor, add the peanuts and pulse several times until you get a powdered crumbly texture. *do not just blend, it's important to pulse to avoid making peanut butter*. (If using almonds, simply add in 2 1/2 tablespoons avocado oil & optional vanilla and cinnamon) . You know it's ready when you can grab a small amount and press between your fingers and it sticks together.
- Transfer to a bowl then using a fine mesh strainer, add in powdered sugar and dust the peanuts (or almonds) with the sugar. Using your hands, Combine.
- Grab about 2 tablespoons of the mixture then on a clean counter, use the palm of your hand to flatten into a 1/2 inch thickness, using a 2 inch circle cookie cutter, press into the mixture and remove the excess mixture and add it back to the remaining mazapan mixture.
- Place the mazapan on a piece of wax paper and repeat with remaining mixture.
- To a microwafe safe bowl, add the Hu chocolate chips. Add to microwave and heat for 30 seconds, mix, then heat again for 15 seconds, mix then repeat until the chocolate is perfectly melted.
- Gently lift a mazapan and dunk half (or full, do youuuu) into the melted chocolate then careful place back onto wax paper. While chocolate is still melty top with peanuts, salt or a piece of Hu chocolate bar.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
