Raw Marzipan in Cacao

If you’ve ever found yourself standing in front of any of the Mayan pyramids with the warmth of the sun on your back and a level of gratitude that threatens to break your heart in half, you don’t need me to ramble on about how unbelievable that experience is. Unbelievable on every level. How was this done, what happened here and what happened to us in the process? Enormous questions that end up so big, you forget about wanting to have them answered, in favour of just sitting on the earth and letting wonder take over. Sacred sites indeed.

We really couldn’t have imagined how extraordinary this trip would be. We have been humbled by the magic of open hearted people again and again. There is so so much more. But all I have right now is the phrase I seem to have repeated over and over these last 2 weeks in the Yucatan – “I have no words.”

Thank goodness there’s raw chocolate coated marzipan. With everything the Yucatan is famous for.

Every joy to every one for this beautiful time of year, for this beautiful time in time.

With a heart full of love from Mexico.


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Raw Marzipan In Cacao


This is more a nudge in the direction of raw marzipan than a recipe, so feel free to mix things around, add dried fruit, spices etc.


1 cup raw organic almonds

organic cold pressed almond oil

1 vanilla bean

4 tbsp raw agave or maple syrup

pinch salt

1 teaspoon real almond essence

raw chocolate


To make the marzipan, you can either blanch the almonds to remove their skins for a super smooth, white paste, or leave them on like I did for a little speckle and some texture.

Blitz the almonds in a food processor until you have a fine flour. Add the vanilla bean, salt and almond essence. Blitz again. Add the agave and as much almond oil as you need for the flour to pull together in a ball.

Roll the marzipan out with a rolling pin to about 1 1/2cm thick.

Cut into squares and put in the freezer to harden.

Make the raw chocolate and when the marzipan is nice and cold, dip each piece into the chocolate and sprinkle with a little extra almond flour.

Perfect with a pot of tea. At a sacred site. Come on.