Almond butter chocolate pralines are perfect for those moments when only a decadently nutty bitesized treat will do. Low carb and sugar free.
Let’s talk about decadence.
It’s had a bit of a bad rep recently, poor old decadence. Sensible people frown upon it. It’s the opposite of minimalism, which is all the rage currently. The opposite of frugal – which is, as we all know, also very “now”. Decadence is seen as everything we don’t actually need. It’s over the top, unnecessary, shiny, crass nonsense.
I beg to differ! There is such a thing as GOOD DECADENCE.
Good decadence does not necessarily have to be food. But one perfect example of good decadence in edible form are these Almond Butter Chocolate Pralines.
Let me prove it to you. Almond Butter Chocolate Pralines are…
1. CLEVER. You do not need to be bake them and they have only 5 ingredients. That’s minimal effort for maximum wow factor.
2. FUN. If you’re like me you will actually have fun making these. You know that calming feeling you get when you’re doing something with your hands (and I don’t mean typing on a computer) – something tactile like pottery for example? Well, rolling those cute little balls, getting your hands dirty and possibly licking them before rinsing them off feels good. (Let me know if you think I’m crazy in the comments!)
If you’re not with me on the prep part, imagine biting into a perfectly formed Almond Butter Chocolate Praline. There is the crunchy chocolate shell, delightfully dark. Then your teeth sink into the almond butter filling. It’s soft and gooey, but with substance. You chew on it, and let yourself get swept away in a whoosh of buttery nuttiness. I’d say there are 3 bites in every praline – that’s 3 times fun!
3. GOOD FOR YOU. What’s actually in Almond Butter Chocolate Pralines? You’ve guessed it: mostly almond butter. I’ve added some almond flour to thicken things up and a bit of sweetener. I used some stevia and fibre syrup. I also added cinnamon because I think it makes everything taste better, but that’s entirely optional.
Then the lot is covered in dark chocolate. If you can’t source sugar free chocolate, use a variety with at least 90% cocoa solids. You could even make your own, like I did in my pistachio recipe ). This way we’re staying low carb and blood sugar levels are stable. This is a treat without drawbacks.
See? Good decadence!
You might remember the coconut tahini bliss balls I posted last year. They are another bite-size morsel I like to make now and then. A lot of you have told me since that they prefer almonds to coconuts, so that’s why I wanted to create a recipe so everyone can choose their favourite.
One of the benefits of no bake recipes is obviously speed. If you don’t want to wait 20 minutes for the chocolate covering of your almond butter chocolate pralines to set, you could also just roll them in 100% cocoa powder. You can still call them almond butter chocolate pralines (how handy is that??). Again, you might like to add some cinnamon to it. Just saying.
Good decadence. It’s the way forward.
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Almond Butter Chocolate Pralines
Almond butter chocolate pralines are perfect for those moments when only a decadently nutty bitesized treat will do.
- 200 g / 1 cup almond butter
- 50-75 g / 1/2-3/4 cup almond flour depending on the thickness of your almond butter
- 8 drops stevia equivalent to 2 tsp sugar
- 2 tbsp Sukrin Fibre Syrup or another sugar free syrup
- optional: 1 tsp cinnamon
- Bar of dark chocolate with at least 90% cocoa solids I melted 80g, of which I used ca 50g
- Blend the almond butter with the sweeteners and 50g (1/2 cup) almond flour. Check consistency. If your almond butter is quite runny, as was mine, add another 25g (1/4 cup). You are looking for a dough-like consistency that can be easily rolled into balls without being squishy or falling apart.
- Roll into balls weighing ca 10-12g. I got 25 from my mix.
- Melt chocolate in the microwave or in a non stick pan. Depending on the sweetness of your chocolate, you might want to add another 4 drops of liquid stevia (equivalent to 1 tsp of sugar).
- Using a spoon, coat each ball in chocolate. This adds ca 2g to the weight of the praline (yes, I did weigh all of this out so I could give you an accurate nutritional breakdown later). I melted an 80g chocolate bar, but ended up using only around 50g.
- Place the chocolate-covered pralines on a sheet covered with parchment paper and let them set in the fridge for ca 20 minutes.
You can use any sweetener you like in this recipe. Personally, I find that by mixing sweeteners you don't get that one overpowering taste which makes sugar free sweets taste like "diet food".
However, if you decide to sweeten your chocolate, it's easiest to use either a liquid sweetener or, if using erythritol, make sure it's powdered. Erythritol does not melt like sugar does and the regular granules will just collect at the bottom of your chocolate.
I calculated the nutritional facts on the basis that a sugar free chocolate is used. If you use a dark chocolate with 90% cocoa solids, the 50 g you will use will contain ca 5 grams of sugar. Divided between your 25 pralines, the amount of sugar per praline will only go up by ca 0.2 grams.