Nut Caramel Chocolates
The most delicious pralines combine many elements: a soft filling, a texture that snaps nicely and crunchiness. These divine chocolates are all of the above. Recipe from the book It's a Pleasure by Virpi Mikkonen.
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