Press ESC to close the menu!
×

title

content


FREE SHIPPING ON ORDERS OF$49+DETAILS

Free Shipping Details

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!

INGREDIENTS

Pecan 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

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.

Makes 12 truffles

 

Submitted by Julia Trigo | Delight Fuel