Vegan Chocolate Pralines
FILLING MAKES AROUND 34 PRALINES EACH PREP TIME AROUND 1 HOUR CASTING TIME AROUND 1 HOUR
FILLING FOR THE WHITE CHOCOLATE
Blend 300 grams lightly roasted cashews, 100 ml rice bran oil, and 65 grams raw honey until the mixture forms a smooth paste.
COCONUT SUGAR CARAMEL
Caramelize 200 grams coconut sugar until it reaches 160° C and is completely melted. Stir in 100 ml coconut cream and 20 grams rice bran oil. Deglaze until it reaches 120° C. Cool down rapidly and store in the refrigerator until ready for use.
FILLING FOR THE MILK CHOCOLATE CHICKPEA, COFFEE, AND HAZELNUT FILLING
Blend 250 grams chickpea flour, 100 grams hazelnut oil, 100 grams roasted hazelnuts, and 75 grams freshly ground coffee beans until the mixture forms a smooth paste.
FILLING FOR THE DARK CHOCOLATE
Blend 200 grams canned or blanched chickpeas and 65 grams rice bran oil until smooth. Fold in 150 grams 72 percent melted vegan dark chocolate ( temperature should be at around 50° C).
TO CAST THE CHOCOLATES
Melt chocolates at 60° C. Temper at 28° C. Pour over mold, tap, and turn over to remove excess chocolate. Let it set. Fill chocolate almost to the top with the following pairings: white chocolate with coconut caramel and cashew butter; milk chocolate with the chickpea, coffee, and hazelnut filling; and dark chocolate with raspberry jam and dark chocolate hummus. Seal bottom with more chocolate. Let it set inside the refrigerator for 10 minutes, then tap lightly to release the chocolate pralines.