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Pecan Praline Chocolate Truffles Recipe
These rich pecan praline chocolate truffles are made with homemade maple praline butter, chocolate and cacao butter, and coated in a dark chocolate shell. They make delicious chocolatey-buttery gifts or personal treats that are also vegan, gluten-free and refined sugar-free!
INGREDIENTSPecan Praline Butter: 1¼ cup pecans 1 cup almonds ¾ cup maple syrup ⅓ cup Navitas Organics Cacao Butter, melted ⅓ dark chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips) Truffles: 1 cup chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips) ¼ cup Navitas Organics Cacao Butter, melted |
DIRECTIONSPreheat oven to 350˚F and line a baking sheet with parchment paper. Place almonds and pecans on baking sheet and bake for 8-10 minutes until toasted. Remove from the oven and let cool for a few minutes. In a medium-sized pan, heat maple syrup over medium-high until it starts to bubble. Add roasted nuts and continue cooking while stirring frequently until maple syrup has reduced, about 5-7 minutes. Once no liquid remains and maple syrup has crystalized, remove from heat and transfer onto a baking sheet. Let cool for about 10 minutes. In a high-speed blender or food processor, add maple-coated nuts. Process until completely smooth and nuts have turned into praline butter. Transfer to a medium-sized bowl. Add cacao butter to a saucepan and melt over low heat. Add chocolate chips and stir until completely melted. Transfer into a piping bag or use a spoon to transfer into your preferred praline mold. Refrigerate about two hours. Prepare chocolate coating by adding chocolate chips and cacao butter to a saucepan and melt over low heat. Set aside. Remove praline hearts from fridge and coat each praline in the chocolate cacao butter glaze. Transfer onto a baking sheet to harden and enjoy. Store leftovers in an airtight container in the refrigerator for up to three weeks. Makes 12 truffles
Submitted by Julia Trigo | Delight Fuel |
These rich pecan praline chocolate truffles are made with homemade maple praline butter, chocolate and cacao butter, and coated in a dark chocolate shell. They make delicious chocolatey-buttery gifts or personal treats that are also vegan, gluten-free and refined sugar-free!
Ingredients
1 ¼ cup pecans
- 1 cup almonds
- ¾ cup maple syrup
-
⅓ cup Navitas Organics Cacao Butter, melted
- ⅓ dark chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips)
- 1 cup chocolate chips, stevia-sweetened (sub with semi-sweet chocolate chips)
-
¼ cup Navitas Organics Cacao Butter, melted
Pecan Praline Butter:
Truffles:
Directions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- Place almonds and pecans on baking sheet and bake for 8-10 minutes until toasted. Remove from the oven and let cool for a few minutes.
- In a medium-sized pan, heat maple syrup over medium-high until it starts to bubble.
- Add roasted nuts and continue cooking while stirring frequently until maple syrup has reduced, about 5-7 minutes. Once no liquid remains and maple syrup has crystalized, remove from heat and transfer onto a baking sheet. Let cool for about 10 minutes.
- In a high-speed blender or food processor, add maple-coated nuts.
- Process until completely smooth and nuts have turned into praline butter. Transfer to a medium-sized bowl.
- Add cacao butter to a saucepan and melt over low heat. Add chocolate chips and stir until completely melted.
- Pour the melted chocolate and cacao butter into the praline butter and mix until fully combined.
- Transfer into a piping bag or use a spoon to transfer into your preferred praline mold. Refrigerate about two hours.
- Prepare chocolate coating by adding chocolate chips and cacao butter to a saucepan and melt over low heat. Set aside.
- Remove praline hearts from fridge and coat each praline in the chocolate cacao butter glaze.
- Transfer onto a baking sheet to harden and enjoy.
- Store leftovers in an airtight container in the refrigerator for up to three weeks.