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Almond Cinnamon Pralines

Almond Cinnamon Pralines

You might know that I am not the biggest fan of raw treats. They just feel so heavy in my tummy and I usually prefer baked goods.

But these little treats are so gooey and delicious, also gluten and refined sugar free.
I am sure your kids will love them, if you don’t eat them all up yourself 🙂

Almond Cinnamon Pralines

13. December 2016


  • Base:
  • 200g dates
  • 200g almond meal
  • 1 tbsp coconut oil
  • Caramel:
  • 200g soft dates (soaked in hot water for 10min, drained and rinsed)
  • 2 heaped tbsp almond or cashew butter
  • 5 tbsp plant milk
  • Pinch of sea salt
  • Filling:
  • 350g almonds, skinned and soaked in water for at least 3 hours
  • 3 heaped tbsp almond or cashew butter
  • 2 tsp cinnamon
  • 150ml maple syrup
  • 150ml plant milk
  • 1 tbsp coconut oil
  • Chocolate icing:
  • 3 tbsp cocoa powder, unsweetened
  • 4 tbsp coconut oil
  • 150ml maple syrup
  • 30g melted cocoa butter
  • Step 1 For the base, mix all ingredients in the food processor until crumbly and press the base into the 8×8 inch pan.
  • Step 2 Place in the freezer while preparing other layers.
  • Step 3 For the caramel layer, add all ingredients to the food processor and blend until caramel consistency. You may want to add a few more spoons plant milk in case it is too thick.
  • Step 4 Take base out of the freezer and spread caramel with a spatula evenly.
  • Step 5 Add all ingredients for the filling into a high speed blender and blend until smooth.
  • Step 6 Pour filling over the caramel layer and also use the spatula to smooth it out until even.
  • Step 7 Freeze overnight or for at least 6 hours.
  • Step 8 For the chocolate melt the cocoa butter in a small sauce pan, add other ingredients and stir well.
  • Step 9 Take dish out of the freezer, pour chocolate on top and also spread evenly.
  • Step 10 Freeze for another hour and take out 10 min before serving.
  • Step 11 Take a sharp knife and carefully cut into cubes

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