Pistachio Superfood Pralines (raw, vegan, gluten-free)

These delicious raw pistachio pralines are a pure luxury snack that will give you amazingly many nutrients thanks to a load of superfoods and you can eat them literally at any time without having those guilty feelings from eating sweets. They are so creamy,  they’ll melt in your mouth. Moreover, sour cherries create such beautiful harmony with pistachios, it is pure poetry.

Now I’ll tell you sincerely, this recipe or pralines in general can be pretty time consuming to make. But for me it’s relaxation and art. I love being artistic in the kitchen. I love creating something more than just food.

pistachio sour cherry pralines (raw, vegan)
pistachio sour cherry pralines (raw, vegan)

Ingredients (raw, organic):

Green chocolate

1,5 Cup pistachios

1 Cup cocoa butter (I would put even more if I had enough)

vanilla powder

5 Tbs Coconut nectar (adjust this according to your taste)

3 Tbs baobab powder

1 Tbs wheat grass juice powder

two handfuls chopped raisins

Pink filling

handful sour cherries

soft dates (if they are not soft, soak them in water for 15 min)

coconut butter

Method:

In a powerful blender, blend pistachios to a buttery consistency and add melted cocoa butter, sweetener, baobab powder and wheat grass juice powder and blend until well mixed. Cut raisins into small pieces and manually mix into the batter. Push the batter into silicone moulds that are deep enough for you to leave enough space for the sour cherry filling and the second part of the green batter. (I have a mould to make famous canelés of Bordeaux – a French pastry; and I use it often to make raw buttery pralines)

It is better and easier to make the filling with a blender that has a small container unless you double the amounts. But I assure you that the filling is so good, you can eat it on its own and you will be happy you made more of it. Melt the coconut butter in a bain marie or make your own coconut butter from shredded coconut. Blend sour cherries with soft dates. Add in melted coconut butter. If you use frozen sour cherries, you should thaw them first as frozen sour cherries (or too cold) would not blend well with the coconut butter which would quickly solidify. Form small balls and put them on the green batter in the moulds for pralines.

In the meantime, if the remainder of the green batter has become too thick soften it in a bain marie and then push it gently into the moulds around and upon the pink filling.

Put the moulds in the freezer for an hour or in the fridge for a few hours to chill.

 

I hope you enjoy them at least as much as I did with my partner (he loved them so much that I left him almost all of them). It was so rewarding to see his childlike joy when eating them.

with love

 

 

 

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