Marzipan Buckeye Bars

Contributed by Amber Shea Crawley, author of Practically Raw Desserts.


Yields: 18 servings.


A thin chocolate shell crowns a buttery candied almond layer in these rich, fudge-like treats.





  • Marzipan Layer:

    • • 1 cup almond butter
    • • 1/4 cup coconut nectar
    • • 1/4 to 1/2 teaspoon almond extract
    • • Big pinch of sea salt
    • • 1/4 cup coconut flour

    Chocolate Glaze:

    • • 1/2 cup melted coconut oil
    • • 1/4 cup cacao powder
    • • 1/4 cup maple syrup
    • • 1/2 teaspoon vanilla extract
    • • Big pinch of sea salt


    Marzipan Layer: Combine the almond butter, coconut nectar, almond extract (to taste), and salt in a food processor, and pulse until smooth and combined. Add the coco- nut flour and pulse until the mixture comes together and starts to ball up. Transfer the ball of dough to a 6- to 8-inch square baking pan (lined with waxed paper for easy removal, if desired) and use a spatula or your fingers to press it down evenly. Place the pan in the freezer while you make the topping.

  • Chocolate Glaze: Combine the oil, cacao powder, maple syrup, vanilla, and salt in a blender. Blend on low speed until smooth, stopping to scrape down the sides if necessary. Alternatively, thoroughly whisk all ingredients together in a medium bowl.

    Remove the pan from the freezer and immediately pour the glaze over the marzipan, tilting the pan to spread it around evenly. Freeze for at least 2 hours before slicing and serving.

    Store the bars in an airtight container in the freezer for up to 3 weeks. Serve frozen.


    From Practically Raw Desserts, by Amber Shea Crawley. © 2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.