Pralines can be made using any raw or roasted nut/seed butter that you fancy or that you have to hand. They’re super quick to make and versatile as well. I have used them in candy bars, filled bars, bonbons and more. Master this simple recipe and you can start creating more recipes off of it. You can also use chocolate as the setting agent, as opposed to cacao butter. I use cacao butter when I want to highlight the nut being used, but chocolate pralines are next level delicious! Check out how I used praline in this Peanut Strawberry KitKat style candy bar. Click here to learn how to enrobe them.
- 70 g nut butter of choice, at room temperature
- 30-50 g liquid sweetener of choice liquid sweetener
- 30 g cacao butter, melted
- pinch sea salt
- In a medium mixing bowl, whisk together the nut butter and liquid sweetener.
- Add the melted cacao butter and whisk to combine.
- Place the mixture in the fridge to firm up, about 10 minutes.
- Once firm enough to hold shape when rolled, roll into small balls and place on a greaseproof paper lined tray ( if you plan to enrobe them right away ) or into a container into the fridge or freezer if you plan to enrobe them later.
- These can be made in advance to enrobing and stored in an airtight container in the fridge or freezer for several months.
making your own nut butters, you will need to allow them to set for 1-2 weeks
during which time the oils will separate from the butter and rise to the top. You can then drain this oil off when making praline, so the resulting chocolate
is not too thin. If you choose to use a nut butter that is rather thin, you will need to add more
melted chocolate to the recipe so the resulting praline is firm. The nut butter should be at room temp or it will cause the cacao butter to set too fast.
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