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Brazil nut cocoa pralines

For about 20 chocolates

100 g pitted dates
120 g Brazil nuts
30 g pure cocoa powder
0.25 tsp cinnamon
1 pinch of nutmeg
1 pinch of cayenne
1 tiny pinch of salt

Place the dates in warm water for 15 minutes. The Brazil nuts in a
Grind finely in a blender, stopping before the consistency becomes creamy. Dates
Drain and allow to drip off briefly. If necessary, keep the liquid to
to sweeten other dishes. Place all the other ingredients in the blender
and puree until a relatively homogeneous mass is formed.

Leave the praline mixture to cool in the freezer for 15 minutes. This makes it easy to
are formed into small balls. Dredge in cocoa powder or
roll in peeled hemp seeds. Storage in the freezer in a
airtight container for up to 6 weeks. Before consumption
Leave the pralines to stand at room temperature for at least 5 minutes so that
the flavor can develop in the best possible way.