- 1 and 1/4 cup (155g) raw pecans
- 3/4 cup (105g) raw almonds
- 3/4 cup (178ml) maple syrup
- 1 whole vanilla bean (or 1 tsp vanilla extract)
- 1/8 tsp sea salt (or more to taste)
- 1/4 cup (45g) melted cocoa butter (or coconut oil, see notes)
- 1/4 cup (42g) dark chocolate chips
- 1 cup (175g) 70% dark chocolate, chopped (or semi-sweet dark chocolate chips)
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the almonds on the baking sheet and bake for 5 minutes. Remove from the oven, add the pecans next to the almonds and bake for another 7 minutes. Remove from the oven and let cool a few minutes.
- Pour the maple syrup into a large saucepan. Heat over medium heat for 3-5 minutes, or until some foam starts to appear. Add the roasted nuts and continue cooking, stirring frequently to prevent the nuts from burning, until the maple syrup has reduced. This step will take about 7-8 minutes. As soon as no liquid remains and the maple syrup has crystallized and coated the nuts, remove from heat and transfer to a baking sheet or Silpat to cool. Be careful the nuts will be very hot.
- Transfer the maple-coated nuts to a food processor or blender. Add the vanilla bean and sea salt, and process until it turns into a smooth butter. At first it will look like almond meal, then a thick paste will form, and finally, it will become thinner and smoother.
- Transfer the praline butter to a mixing bowl. Melt the cocoa butter and dark chocolate over a double boiler. Pour the melted chocolate and cocoa butter into the bowl and mix with the praline butter until fully combined. Cover and refrigerate at least 1 hour, or until firm. Once firm, remove from the refrigerator and leave it at room temperature for at least 5 minutes to make it softer.
- In the meantime, melt the dark chocolate over a double boiler. Once melted, drop about 1/2 tsp of melted chocolate into a 1-inch paper baking cup. Slightly rotate the cup to coat the sides with the chocolate. Repeat with the remaining baking cups (I usually make 12 mini cups and have praline butter leftover). Freeze for 5 minutes or refrigerate 15 minutes.
- Dollop about 1/2 tsp of praline butter into each cup and top with a teaspoon of melted dark chocolate. Refrigerate until the chocolate is set, top with sea salt and enjoy!
- These pecan praline cups will keep at room temperature for several weeks. If it’s hot or you prefer crunchier cups, store in the refrigerator.
*Cocoa butter helps firm up the filling. If using coconut oil make sure to store the cups in the refrigerator since coconut oil is softer than cocoa butter at room temperature.
*You will have praline butter leftover, it can be used as a topping for oatmeal, spread on toast, used in other desserts, or used to make more cups later. Praline butter will keep for up to 3 months at room temperature, make sure to stir before using as oil might separate, just like peanut butter.
- Serving Size: 1 Mini Cup
- Calories: 98
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g