Pitted prunes in chocolate and marchpane sweets

My variation of gluten-free vegan pitted prunes in chocolate and marchpane sweets.


  • 125 g raw gluten-free cacao powder
  • 75 g cacao butter
  • 2-6 tbsp agave nectar
  • 1 tbsp vanilla extract (you can find the recipe here)
  • a pinch ground cinnamon
  • pitted organic prunes
  • 150 g almond flour
  • 100 g organic sugar powder
  • 1 tbsp organic almond extract
  • 6 tbsp water
  • nuts as an option for decoration


  1. Mix the almond flour, sugar powder, almond extract and water. You will get a mixture like a plasticine, but very sticky. Make a form of sausage by your hands, wrap it in food film and place in a refrigerator for about one hour.
  2. Then form the balls of marchpane and put them in paper molds. Put the prunes in wrappers.
  3. Warm the cacao butter in water bath very carefully, cause the chocolate doesn’t like fat or water. That is why I always wipe all instruments and bowls, that have a contact with chocolate, by gluten-free vodka. Then mix all together: melted butter, cacao powder, agave nectar, vanilla extract and ground cinnamon by the instrumentality of your hands or a mixer (but on the lowest speed!). Pour the chocolate in the molds and leave them in cool place, but not in a fridge! The sweets will set in couple of hours.

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