Make this sugar-free chocolate nut praline, a healthy, low-carb holiday dessert. Gluten-free, keto-friendly, and perfect for sharing.
Ingredients
Praline Base
- 150 g 100% dark chocolate unsweetened cocoa mass
- ⅓ cup 80ml unsweetened almond milk
- 3 tbsp almond butter
- Optional Sweetener: 1-2 tbsp coconut sugar monk fruit, stevia, or 2-3 crushed dates (for natural sweetness)
Toppings
- ¼ cup 30g walnuts (chopped)
- ¼ cup 30g almonds (chopped)
- 2 tbsp raisins
- 2 tbsp dried cranberries
Instructions
Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate and almond milk. Microwave in 30-second intervals, stirring in between, until fully melted and smooth (about 1-2 minutes total). Alternatively, melt over a double boiler on the stovetop.
Make the Praline Mixture: Stir in the almond butter and sweetener of choice (if using) until well combined. The mixture should be smooth and slightly thick.
Form the Praline: Line a baking sheet with waxed paper. Pour the chocolate mixture onto the paper and spread it into a thin, even layer (about ¼-inch thick) using a spatula or rolling pin. If using a rolling pin, cover with another sheet of waxed paper to prevent sticking.
Add Toppings: Sprinkle the chopped walnuts, almonds, raisins, and dried cranberries evenly over the chocolate layer, pressing them gently into the surface to ensure they stick.
Chill: Refrigerate the praline for at least 3-4 hours to set. Once firm, break or cut into bite-sized pieces.
Serve or Gift: Serve as a dessert with coffee or tea, or wrap in cellophane paper with a ribbon for a thoughtful holiday gift.
