Vegan Chocolate Praline
Indulge in the decadent richness of this Vegan Chocolate Praline recipe, a guilt-free treat that’s perfect for satisfying your sweet tooth. Featuring silky vegan dark chocolate, creamy almond butter, and a drizzle of maple syrup, these delightful confections are layered with roasted almonds and hazelnuts for an irresistible crunch. Finished with a subtle hint of sea salt and vanilla extract, these pralines achieve the perfect balance of sweetness and depth. With just 20 minutes of prep time, they’re as easy to make as they are to enjoy. Ideal for sharing—or keeping all to yourself—these plant-based chocolate bites are refrigerated to perfection, ensuring every piece has a luxuriously smooth texture. Whether you’re vegan or just love chocolate, this recipe is a must-try for any dessert lover.
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Recipe Information
Ingredients
- 200 grams dark chocolate (vegan)
- 50 grams almond butter
- 30 ml maple syrup
- 5 ml vanilla extract
- 1 pinch sea salt
- 50 grams roasted almonds
- 50 grams roasted hazelnuts
- 15 ml coconut oil
Instructions
Prepare a muffin tin or silicone praline mold by lightly brushing with melted coconut oil to prevent sticking.
Chop the dark chocolate into small, even pieces for quicker melting.
In a small saucepan, heat the almond butter, maple syrup, vanilla extract, and a pinch of sea salt over low heat. Stir continuously until the mixture is smooth and well combined, about 3 minutes. Remove from heat and set aside.
In a heatproof bowl, set over a saucepan of simmering water, melt the dark chocolate and coconut oil together, stirring occasionally until smooth. Ensure the bowl does not touch the water.
Once melted, remove the chocolate mixture from heat and let cool slightly.
Divide the melted chocolate between 12 sections of the prepared mold, filling each section about halfway.
Sprinkle the roasted almonds and hazelnuts over the chocolate in each section.
Add the almond butter mixture into each mold on top of the nuts and chocolate.
Finish by pouring the remaining melted chocolate over each mold to cover the nut and almond butter mixture.
Gently tap the mold on the counter to remove any air bubbles and to spread the chocolate evenly.
Place the mold in the refrigerator for at least 2 hours to set.
Once fully set, remove the pralines from the mold and store them in an airtight container in the fridge until ready to serve.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 130.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2499 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.
