Vegan Praline Chocolates

For a long time, I have been looking for a recipe for vegan praline chocolates like the ones you find at luxury chocolate makers with no success. The recipe I’m sharing with you today is the result of many trials and errors. I created it about two years ago, and I never changed it since then.

While this is far from being an easy recipe (especially if you have never worked with chocolate), I believe it’s worth the work, especially considering I only make them once or twice a year to offer as Christmas gifts.

So how do these taste? Simply delicious. Okay, but what else? Imagine a crispy layer of dark chocolate coating around a soft, melt-in-your-mouth praline filling with small bits of caramelized almonds and hazelnuts. Give me 2 minutes I’m going to get myself another one to go with my coffee.

Vegan Praline Chocolates

Are you convinced yet? I hope you are because this is not a recipe to miss! Let’s dig into it.

It all starts with the praline paste, which is basically caramelized nuts that are processed until you get the texture of peanut butter. You roast the almonds and hazelnuts in the oven, make caramel in a large pan, and coat all the nuts with the caramel. There are several different methods to make praline, I prefer to make a dry caramel in a pan and then add the nuts. Some recipes recommend heating the sugar until it starts to crystallize, adding the nuts, and continuing to cook while stirring regularly until the sugar caramelizes. Both methods work, but I feel you have more control with the first one.

Vegan Praline Chocolates

Once your nuts are coated with caramel, you can remove them from heat and transfer them to a silpat to cool. The caramel is VERY hot; be careful. When completely cool, here comes the fun: place everything in the bowl of a food processor and process until you get a thick and almost smooth paste. You know I like crunchy things, so I like to keep small bits of caramelized nuts, but you can process them longer if you prefer a smoother texture. Smooth lovers, you can even finish the praline paste in a blender. A super smooth finish is guaranteed.

Praline paste is the base for these chocolates. To make it harden and hold its shape, we will mix it with dark chocolate and cocoa butter. The ratio of praline/dark chocolate/cocoa butter will define the softness of the chocolates. I tried several ratios before finding one I was happy with. The ratio I use leads to a soft, melt-in-your-mouth texture that is not very intense in chocolate but makes the caramelized nuts flavor really shine. It also contrasts well with the dark chocolate coating.

Vegan Praline Chocolates

To make the filling, you melt the chocolate with the cocoa butter and then combine it with the praline paste. Your praline paste will start to thicken about 1 hour after you have mixed it with the cocoa butter and dark chocolate. Once thick but still pourable, you can transfer it to a square springform pan or what you have on hand. I used two 3-inch square cookie cutters.

Vegan Praline Chocolates

When the praline filling has hardened it’s time to dip them into melted chocolate! There is an extra step that is optional but yields better-looking chocolates. It consists of spreading a thin layer of chocolate onto your praline filling before cutting it into individual chocolates. It will prevent the chocolates from sticking to your dipping tool, and they will have a better shape.

Vegan Praline Chocolates
Vegan Praline Chocolates

Depending on the type of dark chocolate you use, the coating will be more or less thinner. For a thin coating, I recommend you add some cocoa butter to make it more fluid. Do not use chocolate chips. The coating would be way too thick.

Vegan Praline Chocolates

If you want to impress your guests for Christmas or just want to make gifts, these vegan praline chocolates are perfect! A crispy dark chocolate coating that contains a soft and flavorful caramelized nuts center.

Let me know in the comments if you try this recipe!

Vegan Praline Chocolates

Vegan Praline Chocolates

4 from 4 votes
Author: Thomas Pagot
Amazing vegan chocolates filled with a tender caramelized nuts filling! It's nutty, infused with vanilla, and insanely addicting!
Servings 32 chocolates
Calories 78 kcal


Praliné paste (makes 2 and 1/2 cup)

  • 1 and 2/3 cup hazelnuts
  • 1 and 1/2 cup raw almonds
  • 2 cups cane sugar
  • 1/4 cup water
  • 1/2 vanilla bean


  • 3/4 cup praline paste
  • 1.5 ounces dark chocolate
  • 1.5 ounces cocoa butter


  • 10 ounces dark chocolate
  • 1 ounce cocoa butter (optional)
  • 1 tsp micro planned cocoa butter


  • crushed almonds or hazelnuts


Praliné paste

  • Preheat oven to 325°F and line a baking sheet with parchment paper.
  • Spread out the almonds and hazelnuts in an even layer. (Separate the almonds from the hazelnuts so it will be easier to remove the skin from the hazelnuts later.)
  • Roast the nuts for about 16 minutes, or until the hazelnuts are golden brown.
  • Remove from the oven, place the hazelnuts in a kitchen towel and rub with your hands to remove their skins. You only want to remove the skin from the hazelnuts, not from the almonds. Let cool.
  • Combine the sugar and water in a large saucepan. Heat on medium heat for about 5-6 minutes, the sugar will dissolve and the water will start to boil. Once there is no more water the sugar will start to caramelize. Do not stir. When the sugar has a light caramel color, add the nuts to the pan and stir quickly using a wood spatula to make sure all nuts are coated with caramel. The caramel will harden very quickly, this is okay. Pour the caramel and nuts onto a baking sheet or silpat. Let cool completely.
  • Once the caramel is hard, carefully break it into large pieces. Be very careful, the caramel is so hard that it can be sharp.
  • Place the praline pieces in the bowl of a food processor with the whole vanilla bean (not just the seeds) and pulse a few times until you get smaller pieces. Continue to process until it turns into a paste, about 5-7 minutes depending on your food processor. I like to keep a crispy texture with very small bits of caramelized nuts, if you prefer a smoother texture, process for another 10 minutes. The paste should be thick but pourable.


  • Place two 3-inch square cookie cutters on a baking sheet (or flat plate) lined with parchment paper.
  • Place the praline paste in a medium bowl, set aside.
  • Add the dark chocolate and cocoa butter to a double-boiler and heat on medium heat until fully melted. Once melted, pour the dark chocolate/cocoa butter into the praline paste bowl and whisk until well combined. Let sit at room temperature for about one hour, or until the paste has thicken.
  • When the paste is thick but still pourable, pour it into the cookie cutters. Place them in the fridge for about 2 hours, or until hard.
  • Remove from the fridge and unmold the praline paste. Let sit at room temperature for at least one hour. This step is important, if you try to dip the chocolates when they are still cold the coating will be too thick and there are great chances it will have white streaks.


  • Melt the dark chocolate and cocoa butter over a double boiler (I used a small bowl placed on top of a saucepan with water) . Cocoa butter is optional but helps thin out the chocolate, resulting in a thinner coating. Depending on the type of chocolate you use you might not need it (the higher the percentage of cocoa butter, the more fluid the chocolate will be).
  • Once melted, let the chocolate cool to 95°F. Stir in the micro planned cocoa butter and stir well to make sure it is well incorporated. This step will temper the chocolate, resulting in a crispy and glossy coating, without any white streaks.
  • Spread out a thin layer of melted chocolate on top of the two praline squares. Wait about 1 minute, flip them and spread a thin layer of chocolate on the other face.
  • Using a sharp knife, cut the two squares into 32 smaller squares. Using a dipping fork, dip each square, one at a time, into the melted chocolate. Tap the fork on the side of the bowl to remove excess chocolate and place the chocolate covered praline on a silpat or parchement paper. Sprinkle with some crushed hazelnuts or almonds. Repeat with the other pralines.
  • Let the chocolate harden at room temperature, do not place them in the fridge or you might get white streaks.
  • Chocolates will keep in a box for a least 1 month at room temperature.


Serving: 1 Chocolate | Calories: 78 kcal | Carbohydrates: 7.3 g | Protein: 1.2 g | Fat: 5.3 g | Fiber: 0.7 g | Sugar: 6.2 g
Course : Candy, Sweets
Cuisine : French
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  1. 5 stars
    Wonderful!!! They look absolutely perfect, and they could be a great Christmas gift for all the chocolate lovers! Thanks for sharing, pinning it for sure!

  2. 4 stars
    I just made these and they’re delicious! I used a heart-shaped silicone ice cube mold, which also works fine if you temper the chocolate (melt 3/4 and later stir in the unmolten 1/4th of chocolate). I do have way too much filling left while my chocolate is all used. I froze that in for later use, but I’d have made less if I knew it would be so much!

    But thanks for the amazing recipe!

    1. Hi Lina,

      Thanks for the feedback! Glad to hear you liked them 🙂
      You are right, it makes a lot of praline paste but it keeps very well in a jar, at room temperature (for a few months, just like nut butter). The praline paste is also great on top of oatmeal 😉

  3. I was so exited to find your recipe! I’ve been making handmade chocolates for years and use many different types of fillings. I traveled to France in 2016 and tried some wonderful praline chocolates from a little shop in Amboise. They were delicious! I can tell by reading the recipe these will be wonderful. Can’t wait to try them! Thanks so much!

    1. You’re welcome! The filling took me a long time to develop, I wanted to get the same flavor and texture as the ones you get from expensive chocolatiers. So I hope you will like them!

  4. Wow, this looks amazing. Question! I have silicone chocolate moods. What would you do different in order for me to use them?

    1. It’s a bit like making peanut butter cups actually 🙂 I would recommend pouring melted chocolate into the molds, then turn them upside down so the excess chocolate drip down from the cavities. Let cool completely or refrigerate until the chocolate is hard, then fill with praline paste/butter to the 3/4. Refrigerate again until the praline is slightly firmer and finally close the chocolates with more melted chocolate. Unmold once the chocolate has hardened.

  5. I was hopeful because this recipe looks delicious, unfortunately it didn’t work out for me. Couldn’t get the hard crack to form with cane sugar, even after two attempts following the recipe precisely. I moved ahead with a classic hard crack recipe with white sugar, corn syrup and water to 300 F. All seemed fine except my squares do not hold their form unless they are chilled. Once the coating was on this became even more difficult as the chocolate melts the filling and it all just melds together in a blob… no success for me.

    1. I’m sorry to hear you had trouble with this recipe!
      I have been making it for years so there is no mistake about the method or ingredients here.
      The goal is not to reach a hard crack and you don’t need a thermometer because you want to make a dry caramel so you can tell it’s ready just by the smell and by looking at the color. Also, do not add corn syrup! It will prevent the caramel from hardening. The squares should definitely hold their form at room temperature once they have been mixed with the melted chocolate and cocoa butter.

  6. Absolutely delicious. Another winning recipe that will be fabulous for Christmas presents. I particularly like the silkiness of the chocolate which produces a very thin coating.

    I made one alteration to the method. Sugar is inexpensive but nuts are costly. I therefore made my caramel separately. My reasoning was that if the caramel seized or was overcooked I could simply start again without wasting nuts. When the caramel was cold I broke it into shards and added them gradually to my nut paste in the blender. Unconventional but it produced the same result.

    My cooling rack was unsuitable for such small cubes so I put the first coated pralines on baking parchment. Unfortunately, this produced a little chocolate ‘foot’ at the base of each. Hunting for something more suitable I found my splatter guard (the fine mesh thing that prevents fat spitting from a pan). The mesh size was perfect for supporting the pralines and allowing excess chocolate to drip away.

    Keep up the good work Thomas. You’re a wonder.

    1. Thanks Toastie! 🙂
      Making caramel alone and then blending with nuts is also a way, it’s not unconventional 🙂
      Regarding the foot, it’s because there was still too much chocolate coating on the pralines when you put them on the parchment paper. I would recommend slightly shaking the praline to remove excess chocolate before placing on your parchment paper. A silpat also works very well.

  7. 5 stars
    This is an amazing recipe – Thomas knocks it out of the park again! It’s pretty rough on your food processor so I would suggest breaking up the praline into smaller pieces before processing. I too had left over praline paste – I think I might make add a little orange flower water and make baklava with it!

  8. What do you recommend for pouring this mixture into? Would a flexible mold work or do they need actually cut?

  9. Hi Thomas

    love your receipes and would love to make this one! I just don’t understand what you mean by micro planned cocoa butter when you list it in the ingredient list.
    Thanks a lot

    1. Hi Rosella,
      What I refer to is cacao butter in powdered form, it’s a product that helps tempering the chocolate. If you can’t find it, you can simply temper the chocolate the traditional way (there are many tutorials on how to temper dark chocolate). Tempering is totally optional though, it just makes the coating crispy.