Raw vegan pralines with salted date caramel

Aryane @ Valises & Gourmandises
Surprise your better half with these decadent vegan pralines filled with gooey tahini date caramel. They're ready in under one hour!
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course bakery, chocolate, Dessert, pralines
Cuisine healthy, vegan, vegetarian
Servings 24

Ingredients
  
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  • 100 g organic fair-trade cacao butter
  • 3 tablespoons Canadian maple syrup
  • 1 tablespoon maca powder
  • 5 tablespoons raw fair-trade cacao powder

Instructions
 

  • First prepare your work area. Place about half the caramel in a piping bag and put besides the molds to make assembling easier.
  • Put a few centimeters of water in a pot and heat the water until it starts simmering. Put chopped cacao butter in a glass bowl and sit atop the pot. Lower the heat to keep the water from boiling too hard and burn the butter. *if you want them to be truly raw, you need to make sure the temperature does not rise above 140F
  • Once the cacao butter is melted, turn off the heat and whisk in all the other ingredients until you reach a smooth consistency.
  • Cover the bottom of each little mold with chocolate. Place in the freezer for 5 minutes to harden. Take out, put a nice dollop of caramel into each mold and put back in the freezer for another 5 minutes. Take out again, add chocolate to each mold until it's filled and put back in the freezer for a few hours until the pralines have hardened up.

Notes

Keep the pralines in the fridge in an air-tight container.
Maca yields a slightly grainy texture to the chocolate, but I do like its taste as well as the nutrients it offers. You can omit it and replace it by the same quantity of cacao powder.
If you can't find raw cacao butter & powder, you can simply melt about 150 grams of dark chocolate in a double boiler to replace the homemade version.
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