Dairy-Free Chocolate Pralines
Indulge in the rich, nutty sweetness of these Dairy-Free Chocolate Pralines—an irresistible treat perfect for those with dietary restrictions or a love of plant-based desserts. Made with buttery toasted almonds and pecans, these pralines are bound together by a velvety blend of maple syrup, coconut milk, and dark dairy-free chocolate, ensuring a luscious, creamy texture without the need for dairy. The use of coconut sugar adds a warm caramel-like flavor, while a hint of sea salt balances the sweetness beautifully. These pralines are surprisingly easy to make, requiring just a few steps of toasting, boiling, and chilling, making them the ideal homemade gift or an elegant after-dinner dessert. Whether you're vegan, lactose-intolerant, or simply seeking a decadent indulgence crafted with wholesome ingredients, this recipe checks all the boxes. Plus, with a prep and cook time of under 45 minutes, you’ll have 24 servings of chocolaty goodness ready to enjoy in no time!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Pecans
- 1 cup Maple syrup
- 1 cup Coconut sugar
- 1 cup Coconut milk
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 1 cup Dark dairy-free chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Spread the almonds and pecans evenly on a baking sheet.
Toast the nuts in the oven for 8-10 minutes, stirring halfway through. Remove and let them cool.
In a medium saucepan over medium heat, combine the maple syrup, coconut sugar, coconut milk, coconut oil, vanilla extract, and sea salt. Stir continuously until the mixture starts to boil.
Keep boiling the mixture, stirring frequently, for about 12-15 minutes until it thickens and darkens in color. It should reach about 240°F (115°C) when checked with a candy thermometer – this is the 'soft ball' stage.
Once the desired temperature is reached, remove the saucepan from heat and stir in the chocolate chips until completely melted and smooth.
Finely chop the cooled toasted almonds and pecans, then stir them into the chocolate mixture.
Allow the mixture to cool slightly until it thickens further but is still pourable.
Line a muffin tin with paper liners and pour the praline mixture evenly into each liner, filling about halfway.
Place the muffin tin in the refrigerator and let the pralines set for at least an hour.
Once set, remove the pralines from the tin and store them in an airtight container at room temperature or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
4664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 642.9 g | 234% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 556.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
