Dark Chocolate Marzipan Nougat

Inspired by Spanish Christmas sweets, dark chocolate, and almond nougat are a

match made in heaven in this delicious recipe. This amazing candy will melt in your mouth with a rich, sweet nutty flavor. Customize it with whatever toppings you prefer to make your own version! Surprisingly simple to make, this dessert is sure to be a hit at your next dinner party or any occasion.

Dark Chocolate Marzipan Nougat [Vegan, Gluten-Free]


For the Marzipan:

  • 7 ounces raw unsalted almonds, blanched
  • 1/3 cup agave syrup or brown rice syrup
  • Zest of 1 orange
  • A few drops of orange essential oil

For the Coating:

  • 4.5 ounces 72 percent dark chocolate

For the Topping:

  • Soft almond nougat, crumbled
  • Caramelized pine nuts
  • Edible silver dust, optional


  1. Place the almonds in a food processor and pulse until a fine flour forms, stopping to scrape down the sides of the bowl as necessary. Measure 1/4 cup of flour and set aside.
  2. Add in the agave or rice syrup, orange zest, and essential oil and process until a smooth but compact dough forms. The dough should be quite sticky.
  3. In a large mixing bowl, mix the dough with the remaining almond flour using your hands. This will make the dough more moldable and easier to handle.
  4. Press the dough into a nougat or chocolate bar silicone mold. Alternatively, you can roll the dough into a rectangle. Cover with plastic wrap.
  5. Let it set in the refrigerator overnight or the freezer for 45 minutes, until firm.
  6. Melt the chocolate in a double boiler.
  7. Unmold the nougat and place it on a cooling rack. Coat the marzipan with half of the melted chocolate. Let it set in the fridge and repeat the process with the remaining chocolate.
  8. Directly after applying the second coat of chocolate, decorate with the suggested toppings.