We wanted to call these “Praliens” since we’re going HAM on the space theme for this snack recipe series, but that’s maybe a bit much. In truth, these are rich and fudgy dark-chocolate bites that require almost no work at all. They’re adaptable to any flavour you like. Switch up the spices, add a few nuts, seeds or smoked salt, go crazy. Just keep them in the fridge, as the cacao butter makes them susceptible to melting.
Cacao Butter Praliens
Recipe by Buffet Account Manager, Emilie Gaida, adapted from the Minimalist Baker
1 cup of cacao butter buttons (I use these from Harris Farm)
1 big tbsp coconut oil
1 full cup of cacao powder (or more to taste)
2 tbsp maple syrup
1 pinch pink salt
1 tsp vanilla extract
1 tsp ground cinnamon
Choose your toppings
Macadamias, almonds or hazelnuts
Spices (all-spice, chai, turmeric etc.)
Bring 2 inches of water to a boil in a medium saucepan. Reduce the heat to medium and set a glass mixing bowl on top to create a double boiler.
Add the cacao butter and the coconut oil to the mixing bowl and melt slowly (stir from time to time and make sure the bowl doesn’t get too hot or it’ll burn the butter).
Once the butter and the coconut oil are melted, remove the bowl from the heat (careful, it’s hot!) and place on your kitchen bench. Sift the cacao into the melted mixture (using a small strainer). Taste the mixture as you go and add more cacao if needed.
You can then add the salt, maple syrup, vanilla and cinnamon. Try the mixture and add more flavour if needed.
I like to use silicone ice cube trays to create the perfect bite-size but you can use any molds you like. Before pouring the liquid chocolate into the mold, I like to add a bit of crunch, with nuts, seeds or dried fruit. Each square can be a different flavour if you like.
Once you’re done with the flavouring, place them flat in the freezer for an hour or so to set. They can be stored in the freezer or the refrigerator for a few weeks (but they never last that long in my house!)
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