Marzipan Buckeye Bars

If you’re looking for a sweet treat to serve at your holiday celebrations, look no further! These Marzipan Buckeye Bars from Practically Raw Desserts by Amber Shea Crawley are sure to please all of your guests.



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 coconut 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.


Yield: 18 servings


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