Almond and Coconut Pralines Pralines
For the coconut pralines
  1. 2 cups Brazil nuts, soaked at least 4 hours
  2. 2 cups coconut powder
  3. 1 cup agave syrup
  4. ¼ cup coconut oil
  5. 1 tablespoon orange flower water (optional)
  6. 1 pinch of salt
For the chocolate coating
  1. 2 tablespoons coconut oil
  2. 2 tablespoons cacao butter, gently melted at low temperature
  3. 2 tablespoons agave syrup
  4. 1 teaspoon vanilla extract
  5. ½ cup raw cacao powder
  1. Place the Brazil nuts in your food processor and process well. Add the other ingredients and process again to create a thick paste. Roll mini balls in your hands and press one whole almond in the center of each. Place these balls in the refrigerator on a non-stick sheet or plastic film.
  2. Mix all liquid ingredients for the chocolate coating in a bowl, then add the cacao powder last and blend well with a small whisk to create a smooth sauce. Dip each mini praline in this sauce with the help of a spoon. Let the sauce drip for a few seconds then place the praline on a non-stick sheet of paper. Place in the refrigerator for 30 minutes before enjoying. You can roll the remaining balls in coconut powder!
Adapted from Sarma Melngailis, "Living Raw Food"
Adapted from Sarma Melngailis, "Living Raw Food"
Simply Raw