It’s a Pleasure – Nut Caramel Candies
Life has had quite hectic twists and turns lately. Sometimes I wonder how it is even possible for me as one human being to cope with all these projects I have managed to gather in my life. But in some weird way person kind of multiplies herself, expands time or makes other magic tricks when stuff just needs to be done. And there is no time to sit around when a revolution awaits! A food revolution, you know, in which I try to take part with my work.
A part of my revolution dream has now become reality as my very first cookbook about healthy sweet treats, that came out in Finland some time ago has now been released in the US and it goes by the name It’s a Pleasure. I’m so happy about the outcome – the book looks and feels super pretty and nice and I hope it can help to transform globally the way people feel about sweets with it’s over 80 recipes for cakes, candies, cookies, muffins, ice creams, chocolates and other sweet treats – all without guten, dairy and refined sugar. Because there is just no better way to indulge than to savor with treats that left you feeling light, healthy and satisfied!
Try for example these overwhelming pralines. I have prepared big batches of them lately and people have LOVED them. And no wonder. The best pralines combine many elements: a soft filling, a texture that snaps nicely and something crunchy. Also, a hint of saltiness is a big plus. These chocolates are all of the above and can be created with very simple and wholesome ingredients.
Please, just try them! And if you wish to have a copy of It’s a Pleasure, throw me a message here below before Oct 10th and I’ll pick two winners to whom I’ll post the book next week – in Finnish or in English, you choose!
Until then – Viva la revolucion!
NUT CARAMEL CHOCOLATES
Nut Caramel Chocolates
Makes 15-20 pieces
- 15 fresh dates
- 2 tbsp coconut oil
- 1-2 tbsp water
- 1 tsp vanilla extract
- a pinch of sea salt
- 15-20 pecans
- 4-5 tbsp unsweetened peanut butter or almond butter
- 4 ounces unsweetened dark or raw chocolate, or ½ cup Basic Chocolate from the It’s a Pleasure book.
- flaky sea salt
Pit the dates. Put the dates, coconut oil, water vanilla extract and salt into the blender and purée. Caramel should be thick and smooth. Spoon the caramel in a freezer-safe container and put it in the freezer for about 15 minutes so that it thickens a bit and is easier to handle.
Line a small baking sheet with a parchment paper. When the caramel sauce has thickened, take about teaspoon-sized dollops of the caramel and place onto the prepared baking sheet and mold the caramel into balls. Press a pecan into each ball. And then add about half a teaspoon of peanut butter on each pecan nut and place the tray into a freezer. Freeze for about 30 minutes.
In the meantime melt the chocolate on the top of a double boiler / in warm water bath. Take the pralines out of the freezer and dip each of them into the chocolate icing. Sprinkle with flaky sea salt and return them to the freezer just to set. Bring out, serve and indluge. Keep in an airtight container in the fridge or freezer.
Recipe from the book IT’S A PLEASURE by Virpi Mikkonen