Chocolate from Heaven. Plantbased. Made by You.

This is one of the most impressive home made plantpowered chocolates (or as I call them New Earth Chocolates) I ever made, and I have been having a love affair with clean chocolate for over 15 years...
It is made from super foods, as all my creations, tastes absolutely heavenly, and it looks divine.

Allow me to introduce you to
PISTACHIO PRALINE - plantbased, healthy, and outta this world delicious...
Please try this recipe and see for yourself.
Just make sure that you make enough, as this treat seems to have magical powers - It disappears very quickly. Here it is... and here it is gone-gone-gone.

We need:

Tools: blender, bowls, cutting board, folk, parchment paper and love

Step 1- Make the pralines:

Ingredients to make approximately 20 pralines:

1 cup pistachio nuts (non salted and raw)

A pinch of sea salt

A pinch of vanilla

¼ cup raw coconut oil, melted

T coconut nectar OR maple/date syrup

1 T chopped pistachios, for decoration.

Blend/grind the nuts and salt first, then add the coconut oil and sweetener.
Blend again. Transfer the creamy mixture into the bowl and use your hands to form pralines. You can make them any shape you wish - round or square, you can use this mixture for a green cake layer or as a chocolate bar filling, as on the picture below. No limits.

Step 2 - Make the chocolate coating:

Ingredients:

4 T raw cacao powder

2 T of the same sweetener (maple/date syrup)

4 T raw cacao butter, melted

Lovingly mix the cacao with a sweetener in a large bowl until the chocolate mass is smooth and silky. Do it for a few minutes.

Step 3 - Enrobing:

Dip frozen pralines in the chocolate lake a few times, until completely coated. It’s easy: toss them into the coating chocolate, let them swim around and fish out with a fork, letting the treats dry on a parchment paper for a few moments.

Decorate with finely chopped nuts while the chocolate coat is still moist.
Let the pralines rest in the refrigerator for a few hours before they take you to heaven.

Enjoy.
You could get even more creative with your pralines, for example - while teaching in Turkey, we came up with this super idea to use rose petal jam inside of the pralines. I must say - it was double heaven!

A Food Artist tip: To be a real pro at “enrobing,” transfer just-coated treats onto a cooling rack to let the chocolate drip rather than pool. This will prevent your heavenly creations from having a “chocolate foot,” making them look seriously professional.

Love you cells (Self ) and your loved one with clean healing foods. As You know, FOOD is INFORMATION!