Dark Chocolate-Citrus Marzipan Balls

Recipe for Olga's Original Dark Chocolate-Citrus Marzipan Balls (Dairy Free, Gluten Free, Grain Free, Refined Sugar and Oil Free, Soy Free, Paleo, Keto and Vegan friendly)Ingredients:For the marzipan base:1. 1 3/4 cups super finely ground blanched almond flour/meal2. 1/2 cup powdered golden monkfruit sweetener3. 4 tablespoons New Zealand native flower honey, such as Taylor Pass Honey Co4. 2 teaspoons almond extract5. 2 teaspoons orange flower water6. 1-2 teaspoons water7. Zest of 1 large orangeFor the dark chocolate coating:1. 1/4 cup 100 % cacao unsweetened dark chocolate chips, such as Pascha 2. 1 tablespoon New Zealand native flower honey, such as Taylor Pass Honey Co3. 1 tablespoon virgin coconut oil4. A small pinch of salt5. A drop or two of orange essential oil, optional6. 1 cup unsweetened coconut flakesDirections:1. To make the marzipan: Place the almond flour and monkfruit sweetener in a food processor and pulse to combine. Add the honey, almond extract, orange flower water and orange zest and pulse until well combined. Add the water, 1 teaspoon at a time, until a soft dough is formed that doesn't stick to your hands. If the dough is still too wet and sticky, add more powdered monkfruit sweetener and almond meal. Form it into a disk, wrap it up in plastic and refrigerate until firm, at least an hour. Remove the dough from the fridge and cut evenly into 17-19 pieces. Roll each piece into a ball and return to the fridge, so they are cold when you dip them in chocolate.2. To make the dark chocolate coating: gently melt the chocolate chips in a water bath. Stir the honey, coconut oil, salt and orange essential oil, if using, into melted chocolate until well blended.3. To assemble the balls: Gently insert a toothpick or a fondue fork into a marzipan ball, then dip it in the melted chocolate, so that it has a thin covering. Roll the ball in the coconut flakes and leave to set on parchment paper. Repeat with the remaining marzipan balls.Makes 17-19 balls