Carob marzipan truffles

I finally found some raw organic apricot kernels in Finland! To celebrate this awesome discovery, I just had to whip up some raw marzipan. Personally I think there is something magical about the combination of really dark, slightly bitter chocolate and sweet rich marzipan. So, as soon as we got home I started soaking some almonds and later that evening we enjoyed these little treats (WHY does blogger tilt my pics nowadays??):

Marzipan:
1 handful of almonds, soaked 8 hours
1-4 apricot  kernels
Agave syrup, to taste

Peel almonds after soaking. Place almonds and apricot kernels in a powerful blender and process into a nut butter. Add some agave to sweeten. Roll into tiny balls by hand.

Carob-coating:
Carob powder
Coconut oil
Agave syrup
Pinch salt

The idea is you make a little mountain of carob powder, and then slowly add liquid (=oil, agave) to it until the right consistency and taste is achieved.You want it pretty thick, so that it stays on the marzipan balls. My carob chocolate was pretty grainy (as you can see from the pic), not nearly as smooth as it would've been using raw cacao powder. We chose carob, because of the caffeine in raw cacao. If however you prefer using cacao, go right ahead.  To assemble the truffles, roll the marzipan balls in chocolate until they are coated all around and chill in the fridge to set.