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Choco Praline cups

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Author	Alex <alex@puer-robustus.eu>
Cuisine
Course	dessert
Prep time	15 min.
Cooking time	180 min.
Diets	Egg free, Gluten free, Lactose free, Soy free, Vegan, Vegetarian
Serves	5

Ingredient	Amount	Prep
Dates	80 g
Almonds	120 g	ground
Dark chocolate	80 g
Coconut milk	400 mL
Zout
Vanilla extract	0.25 teaspoon

prepare bottom layer

Put the Coconut milk in the fridge for at least 4 hours. Soak the Dates in hot or cold water for 10 or 60 minutes, respectively. Puree the Dates with a mixer or fork. Then add the Dates (without the water) to the ground Almonds . Add a bit of Zout . Mix until you get a formable paste. Press paste into muffin forms and put them in the fridge.

prepare chocolate filling

Melt the Dark chocolate in waterbath. Open the Coconut milk and skim the cream off of the top (ca. 15% of full mass of the coconut milk). Mix the molten Dark chocolate with the coconut cream and the Vanilla extract . Distribute chocolate mass into the prepared muffin forms and put them in the fridge for 3 hours before serving.

Tips

You can store the pralines in the fridge for up to 5 days.
Feel free to use pecan or hazel nuts instead of almonds.
You can mix cocoa nibs into the bottom layer, the chocolate filling, or use them as decorations on top.
Don't waste tips: Re-use the date water to sweeten teas or when making smoothies. Use the coconut milk for curries.