Rich pecan praline chocolate truffles made with homemade maple praline butter, chocolate, and raw cacao butter, coated in a dark chocolate shell. These decadent praline truffles make a delicious chocolatey-buttery Valentine’s gift that is also vegan, gluten-free and refined sugar-free.
Valentine’s Day is just around the corner and my absolutely favorite part of this holiday is chocolate truffles. I love brownies, cookies, cupcakes but you can’t beat a deliciously decadent chocolate truffle.
These yummy pecan praline truffles are not your regular truffles. First they are filled with deliciously homemade maple pecan praline butter. Secondly, they are prepared without any refined sugars. So skip the store bought standard gifts and prepare these deliciously healthy pralines.
If you are more of a baked dessert fan, here are some great Valentine’s treat ideas:
Healthy Valentine Treats
Dark Chocolate Raspberry Bars
Vegan Chocolate Strawberry Cake
Healthy Linzer Heart Cookies
Vegan Chocolate Cheesecake & Berry Tart
How to
To prepare these sweet truffles you need to start with the maple pecan praline butter. It is a nut butter made out of maple caramelized pecans and almonds.
First roast the nuts until they are toasted for about 10 minutes. Next, bring maple syrup to a medium simmer, add roasted nuts and keep cooking until the maple syrup has crystallized and no liquid remains.
Transfer onto a baking sheet and let cool for about 5-10 minutes.
Process the maple coated nuts into a smooth and indulging pecan praline butter. Be aware, this praline butter is highly addictive.
Once the pecan praline butter is ready, mix in some of the melted stevia sweetened chocolate and cacao butter. Transfer into your preferred praline mold and refrigerate for about 2 hours until pralines have hardened.
Coat in melted chocolate and cacao butter. Let sit for about 10 minutes, et voila, you got yourself some of the most decadent pralines.
As always, if you happen to make these delicious pecan praline truffles, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Pecan Praline Truffles
Rich pecan praline chocolate truffles made with homemade maple praline butter, chocolate, and raw cacao butter, coated in a dark chocolate shell. These decadent praline truffles make a delicious chocolatey-buttery Valentine’s gift that is also vegan, gluten-free and refined sugar-free
Ingredients
Pecan Praline Butter
- 1 1/4 cup pecans
- 1 cup almonds
- 3/4 cup maple syrup
- 1/3 cup melted cacao butter
- 1/3 dark chocolate chips
Truffles
- 1 cup chocolate chips, stevia sweetened (sub with semi-sweet chocolate chips)
- 1/4 cup cacao butter
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place almonds and pecans on the baking sheet and bake for 8-10 minutes until nuts are toasted. Remove from 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. This will take about 5-7 minutes. Once no liquid remains and the 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 completley smooth and nuts have turned into praline butter. Transfer into a medium sized bowl.
- In a small saucepan add cacao butter 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. Let refrigerate for about 2 hours.
- In the meantime prepare chocolate coating. Add chocolate chips and cacao butter into a small saucepan and melt over low heat. Set aside.
- Take praline hearts out of the refrigerater 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 3 weeks.
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