15 minute, delicious, bite-sized, truffles. What else could you ask for? These gluten-free treats are completely irresistible and sweetened with figs.

Figgy Praline Truffles [Vegan, Gluten-Free]







To Make the Raw Marzipan:

  • 1/2 cup almond flour
  • 2 tablespoon maple syrup
  • 1 teaspoon almond extract

To Make the Raw Dough:

  • 1/2 cup oats
  • 1/2 cup walnuts
  • 1/2 cup dried figs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water

To Coat:

To Top (Optional):

  • Desiccated coconut
  • Crushed walnuts
  • Chia seeds
  • Hemp seeds
  • Dried figs, cut into pieces
  • Raw cacao nibs


  1. First, make your raw marzipan. Place all the ingredients in a bowl and combine until you get a paste. Use your hands to form a ball or the shape of a log and place into the freezer.
  2. In the meantime, place your oats and walnuts into a high-speed blender and pulse until you get a crumbly flour.
  3. Add the remaining ingredients and blend until combined. If the raw dough is too sticky add more oats, it should be easy to handle.
  4. Take the marzipan out of the freezer, cut off small pieces and form into small round balls with your hands.
  5. Take a bit from the raw dough, roll it into a ball shape, press down the surface, place one marzipan ball inside and cover it with the sides until the marzipan ball is completely covered and hidden inside the praline.
  6. Repeat until all the dough is done and let the pralines firm up in the freezer.
  7. Melt your dark vegan chocolate or mix up the raw chocolate sauce and cover the pralines.
  8. Topped with seeds, crushed nuts or any other desired toppings and let dry in the freezer.


Store in air-tight container and enjoy!  


Nutritional Information

Per Serving: Calories: 176 | Carbs: 22 g | Fat: 10 g | Protein: 2 g | Sodium: 9 mg | Sugar: 13 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.