Chocolate Pralinesback to main
Tip: If you have a histamine intolerance you can use vegan white chocolate instead of dark chocolate and almond butter instead of peanut butter:)
Melt the chocolate with the coconut oil in a water bath. Use a silicon form for pralines and fill one third of 12-14 molds with the melted chocolate. Freeze while preparing the filling. For the filling, place all the needed ingredients into a blender and mix until smooth. Place 1/2 tsp of the filling into each mold on top of the already frozen chocolate. Fill up each mold with the rest of the melted chocolate and freeze until the chocolate is firm.