New Recipe - Self Made Chocolate-Hazelnut Cream-Pralinés ... and they are healthy!!!!


Some of you will think, why have there been so many recipes for sweets on the blog for a short time? The answer is as simple as astonishing, because I want my husband to eat healthy things! When I make them at home I know what is in that. Even if you are buying organic sweets and cookies, they are not really healthy. There are always a bit too much sugar/sweetener and a bit too much flour in. Taking too much sugar and flour is malicious. Traditional flours*, such as wheat, spelt and rye, should not be taken too often. Sugar and flours can cause silent inflammation in the body which is the reason for almost every serious disease.

  • Ingredients (serve 3 – 4)

  • 1/2 cup cacao butter
  • 1/2 cup coconut oil
  • 6 – 8 tbsp cacao powder (depends on how dark you like your chocolate)
  • 3 tbsp maple syrup
  • 3 – 4 tbsp hazelnut butter
  • vanilla powder, pinch of sea salt
  • 40 g dark chocolate (at least 70 %)
  • 4 – 5 tbsp water

In a small pan melt coconut oil and cacao butter at very low temperature. Stir until everything is solved.

Add cacao powder, maple syrup, hazelnut butter, vanilla and salt and stir and stir and stir until it is well combined. Line a quadrangular bowl with parchment paper and pour the mixture in. Put into the fridge for at least 3 – 4 hours.


Prepare the frosting: boil water, set aside, put chocolate pieces in and set again aside. After 3 – 5 minutes it will be melted. Stir well.

Take the hazelnut cream out of the fridge. Cut into cubes**. With the help of two forks dip each cube into the chocolate frosting, turn until it is covered well and put onto on a lined board. Back into the fridge. After one hour you can taste your very first and most delicious chocolate hazelnut praliné.


**In case you prefer truffles to pralinés (s. photo in the middle): lightly coat your hands in flavorless oil (sunflower) and roll the truffles between your balms. Coat the truffles with cocoa powder or coconut flakes. Back into the fridge. You can take them out after one hour and serve. And enjoy!

*I am always producing flour myself, when I am baking. I mix oatmeal, sunflowers, buckwheat in my food processor (or buy chestnut or chickpea meal) which are much healthier than traditional flours.

Post a Comment