3 main ingredients, no artificial flavors or added sugars. Chocolate Nougat Pralines have never tasted any better. These scrumptious little treats are vegan, paleo and amazingly easy to make. The perfect treat to surprised your loved ones on Valentine’s Day.
Another one of my all-time favorite chocolate treats growing up, these scrumptious little nougat praline hearts are a healthy spin-off of the noisette Milka hearts I used to adore. Not sure if anyone outside of Europe knows what those are, but trust me, they were addictive.
Now there are tons of different flavors of these popular Milka hearts, but my weakness was always nougat praline. No matter what treat really, if it involved nougat I was sold :P. Logically, I decided to make my own pralines from scratch. They are vegan, paleo and made from only three wholesome ingredients. How cool is that?
If you want to melt your loved ones heart, prepare these freaky delicious little chocolate nougat heart pralines…or any of my lovely valentine treats.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Chocolate Nougat Pralines
3 main ingredients, no artificial flavors or added sugars. Chocolate Nougat Pralines have never tasted any better. These scrumptious little treats are vegan, paleo and amazingly easy to make. The perfect treat to surprised your loved ones on Valentine's Day.
Ingredients
- 1 1/2 cup hazelnuts
- 2/3 cups chocolate chips (unsweetened/paleo/stevia sweetened)*
Chocolate Coating
- 5 oz unsweetened/stevia sweetened chocolate*
- 2 tbsp coconut oil
Instructions
1. Preheat oven to 350F and line baking sheet with parchment paper.
2. Place hazelnuts onto the baking sheet and roast for about 10 minutes.
3. While hazelnuts cool down melt chocolate chips over low heat and set aside.
4. In a food processor or high speed blender process hazelnuts until completely smooth. This will take 5-10 minutes depending on the quality of your food processor/blender.
5. Add melted chocolate and process until combined. Pour hazelnut butter/chocolate mixture into a silicon mold and freeze for about 30 minutes.
6. Meanwhile heat chocolate and coconut oil over low heat. With two forks or spoons coat frozen nougat hearts in chocolate and transfer onto parchment paper or a cooling rack.
7. Let dry and transfer into an airtight container. Refrigerate for up to two weeks.
Notes
*add 1-2 tbsp of maple syrup if using unsweetened chocolate
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