Gingerbread Praline Chocolates

Gingerbread Praline Chocolates

Vegan | Refined Sugar Free | Gluten Free

Imagine biting into a crisp, dark chocolate shell and encountering the contrasting flavours and textures of raspberry jam, sweet and soft, against the warm kick of spicy, nutty praline.   These would make a sophisticated after dinner treat for a winter dinner party, or a unique handmade gift for someone you love.

Recipe and images by Caroline >>> check out her blog for more inspiring recipes.

Makes 14

100g toasted almonds

40g Maple Syrup

40g Cacao Butter

1.5 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp vanilla extract

1/8 tsp ground cloves and nutmeg

3 Tbsp sugarfree raspberry jam

100g Pitch Dark chocolate

Goji Berries

Cacao NIbs



Toast the almonds in the oven at 200c for 5 minutes

Let them cool

Meanwhile melt the cacao butter in a saucepan over medium heat.

Add toasted almonds and cacao butter to a blender along with the spices  and mape syrup.

Blend til smooth.

Pour the mixture into a square pan lined with parchment paper.

Spread the jam out on top of the mixture.

Pop the pan in the freezer overnight.

Take the pan out of the freezer and cut into 14 squares.

Melt the dark chocolate.

Dip each square in the chocolate and top with goji berries and cacao nibs.

Let the chocolate harden before enjoying :)

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