Raw Marzipan with Truffle Filling Recipe

Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade scraping sides if needed 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll about 1 hour.

Combine dates hazelnuts and cocoa powder in a blender; blend until truffle texture is smooth 1 to 2 minutes.

Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.