These chocolatey pralines combine the natural sweetness of dates with creamy peanut butter and fine dark chocolate – perfect as a protein-rich snack!
Smart chocolate peanut pralines
SimplyLevel
50 min.working hours
from Paulina
Ingredients
-
30 g
- 200 gMedjool dates (pitted)
- 160 mlwater
- 120gPeanut butter without added sugar (or another nut butter of your choice)
- 120 galmond flour
For the chocolate coating
- 150g dark chocolate
- 1–2 tbsp cocoa butter (optional, to liquefy the chocolate)
- Something white chocolate
Nutritional values per serving
Makes 20 eggs. One serving is equivalent to one chocolate peanut butter egg.
90 kcal
calories
3 g
protein
10 g
carbohydrates
5 g
Fat
preparation
-
Place the Medjool dates and water in a high-powered blender and blend until smooth. Add the peanut butter and blend again until homogeneous.
-
Stir in the almond flour and SHEKO vanilla powder . If the dough is too soft, add a little more almond flour; if it's too stiff, work in a splash of water.
-
Scoop out even portions using a teaspoon or small ice cream scoop. Lightly moisten your hands and shape the portions into small eggs .
Place the shaped chocolates on a baking sheet lined with parchment paper and put them in the freezer for about 20 minutes to firm up. -
Roughly chop the dark chocolate and melt it together with the cocoa butter (if using) over a water bath.
-
Remove the chilled chocolates from the freezer and dip them into the melted chocolate using a fork until they are completely coated.
Place the coated chocolates back onto the baking paper and allow the chocolate to harden. -
For the white dots, melt the white chocolate. Using a toothpick or a fine piping bag, pipe small dots onto the chocolates so they look like painted Easter eggs. Allow the decoration to set.
Tip
It's best to store the chocolates in the refrigerator. They will keep for up to a week there. They taste especially delicious chilled!