Who doesn’t love peanut butter and chocolate?!?! It’s a classic combo for good reason — the ingredients work incredibly together. You’d be hard pressed to find a person who doesn’t like it. In this recipe, we’re making a silky smooth, creamy peanut butter praline, enrobing it in dark chocolate and then coating in candied coconut crumbs. Holy dreams coming true, Batman. Do yourself and those you love a favour and make these babies.
Candied Coconut Clusters
200g (5 cups) coconut flakes/chips
100g ( ½ cup ) filtered water
100g (¾ cup) coconut sugar
30g (2 tbsp) maple syrup
½ tsp vanilla powder or 4 drops vanilla Medicine Flower Extract
30g (2 tbsp) coconut flour
- In a bowl, mix together all the ingredients very well. As you mix with your hands, press the coconut.
- Transfer to a teflex lined dehydrator tray – don’t spread the mixture out too much, we want it to cluster up when it’s done drying.
- Dry at 115 degrees F for 8-12 hours and then, once the sugars have dried and crystallised, flip onto a mesh tray and finish drying.
- It should be completely dry and very crisp once done.
- Pulse in the food processor to achieve a crumb consistency.
- Store in an airtight container until ready to use. Will keep for several months.
Peanut Praline Filling
100g ( ⅓ cup + 1 tbsp ) peanut butter, or any nut butter
75g ( 2.5 oz ) cacao paste, shaved
25g ( 1 ½ tbsp ) cacao butter, shaved
30g ( 2 tbsp ) maple syrup or any liquid sweetener
1/2 tsp cinnamon
1/4 tsp vanilla powder or 4 drops vanilla Medicine Flower Extract
- Over a double boiler melted down the cacao butter and paste.
- Combine all ingredients in a bowl and mix well with a spoon.
- Pop the whole bowl into the fridge to set the mixture up till it’s firm, about 10 minutes.
- Once firm, roll the praline into little balls. At this stage, you could push a whole roasted peanut into the centre, but this is optional.
- Place finished balls on a baking tray lined with greaseproof paper and pop back in the fridge to set for 10 minutes.
- 200g ( 7 oz ) chocolate
- 100g ( 1 cup ) coconut cluster crumb
- Over a double boiler melted down the chocolate.
- Transfer to a shallow bowl.
- Grab the pralines out of the fridge and, one at a time, drop them into your melted chocolate, fish it out with a fork and tap the fork against the side of the bowl to release any excess chocolate.
- Drop the chocolate into your bowl of candied coconut crumb and roll the ball around to coat.
- Place the finished chocolate on a greaseproof paper lined baking tray.
- Repeat until all pralines are dipped in chocolate and coated in crumb.
- Pop back in the fridge to set, about 10 minutes, and then dive in.
- Store in an airtight container in the fridge for up to 8 days.
- If you’d like to watch a video on how to chop up and melted down chocolate for enrobing, click here.
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