Vegan Toffifee-Style Chocolate Pralines
Ingredients
- 4 Tbsp (40g) brown sugar or coconut sugar
- 2 Tbsp (30ml) coconut oil
- 1/4 cup (57g) coconut cream, full fat (firm part of the can)
- 2 Tbsp (30g) cashew butter
- dash of vanilla powder
- 15-20 hazelnuts, whole and skinned
- 30g dark vegan chocolate (70%)
Preparation
Place the sugar, coconut oil and coconut cream into a saucepan over medium heat, bring to a boil, and let simmer for a minute while stirring.
Take the saucepan off the heat, add the vanilla and cashew butter, and whisk together until smooth, then pour into 12 cake pop moulds.
Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.
In the meantime, melt the dark vegan chocolate and use a small spoon to place a small dollop on top of each toffee.
Place the silicone tray back into the freezer for 2 hours or until firm, and carefully remove from the moulds.
Store in the freezer and let defrost for a few minutes before serving.
Tips
Ensure the cashew butter is smooth to avoid pieces in the caramel.
