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3.10.2016

Nut Caramel Chocolates

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

Makes 15-20 pieces

Caramels:

  • 15 fresh dates

  • 2 tablespoons coconut oil

  • 1-2 tablespoons water

  • 1 teaspoon vanilla extract

  • pinch of sea salt

  • 15-20 pecans

  • 4-5 tablespoons unsweetened peanut butter or almond butter

Icing:

  • 4 ounces unsweetened dark or raw chocolate, or ½ cup Basic Chocolate from the It’s a Pleasure book.

On top:

  • flaky sea salt

Pit the dates. Combine the dates, coconut oil, water vanilla extract and salt in 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 thicken take about a teaspoon-size 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 about half a teaspoon of peanut butter on each pecan nut and bring then the tray into a freezer. Freeze for about 30 minutes.

In the meantime melt the chocolate in the top of a double boiler / 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

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