Recipe: Raw Vegan Marzipan Delights

Recipe: Raw Vegan Marzipan Delights

Hi! My name is Rose; I am the author of and I am really excited to share this recipe for home made marzipan with you!

When I finished my first batch of marzipan the other week, I proudly presented it to my husband and some friends and was surprised to find out that they had never tasted marzipan before. I was born and raised in Germany and practically grew up on marzipan in all forms and shapes (I’m not joking; we make marzipan figures – little piggies are especially popular) so let me tell you what I told them while serving up some of my favorite sweet treats: Marzipan is made out of almonds, sugar and traditionally (in Germany) rosewater. I couldn’t find any rosewater so I used vanilla extract and didn’t notice much of a difference in taste.

Raw Vegan Marzipan Delights. These look so yummy!

Supposedly, marzipan originated in the Arab world but nowadays, the stronghold for marzipan production is in Germany (Luebeck), Spain (Toledo) and France (Aix-en-Provence).

So across the Atlantic, marzipan is a special sweet treat and rightly so: it’s raw, vegan and super versatile. We make cakes, cookies and pies with marzipan, it just goes with anything!

As for the sugar in marzipan; I substituted it with maple syrup and it worked really well! This is one of those recipes, though, were I would not recommend to use honey as I personally find honey has a stronger taste of its own; it may overpower the relatively mild “amaretto” flavor in marzipan.

Raw Vegan Marzipan Delights. These look so yummy!


Raw Vegan Marzipan Delights. These look so yummy!


Rose of the Clean DishHi – My name is Rose! I am a German citizen, real food advocate, military wife and since February 2013, author of the recipe blog The Clean Dish. We currently live in North Florida – but home is where the Army sends us!

I enjoy developing recipes and just started getting into food photography. All of my recipes are grain free, processed sugar free and some are vegan. If I’m not busy in the kitchen, I like to go on long walks with my feisty little Eskimo dog Biscuit. I try to stay active as I believe physical fitness is the key to a balanced life style – I love trail running, rock climb, snorkeling and cross country skiing – if I ever get the chance.

I dream about traveling the world to write about food and artisan wine but for now, I am perfectly happy with a simple life of home cooked meals, dinner with friends and weekend trips to the beach. Come on over and visit me at The Clean Dish to check out my latest creations!

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  1. Annie

    Theese look absolutely amazing! Especially the one with pistacchios and lavender, how do I make that one? Is there anything like “lavender water”?

    1. Rose - The Clean Dish

      Hi Annie!

      I just used dried lavender which I bought in bulk at the local health food store and mixed it in with the pistachios. Don’t use too much though; dried lavender can be very intense!
      I hope that helps :)

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  3. edi keller

    I LOVE marzipan and I’m so excited to have a recipe! I lived in Landstuhl from 3-5 yrs of age and remember specific foods from that time…even foods my mom doesn’t remember. The yogurt, umbrella and marzipan fruits…ah the little marzipan strawberries! :) thanks so much for sharing this recipe!!

  4. ed


    wud really like to try ur recipe…plz let me know the substitutes for maple syrup and agave nectar, both are difficult finds in india!!


  5. Cassandra

    Your marzipan looks gooey (and delicious … just the way I like it!). I tried your recipe and substituted agave nectar for the maple syrup. My marzipan did not look like yours!

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