Dark Chocolate Pistachio Pralines

Dark Chocolate Pistachio Pralines

These dark chocolate pistachio pralines are seriously addictive—you can’t just have one!



For the chocolate layer:

For the pistachio layer:

  • 2 cups soaked pistachios (soaked in water for 46 hours or overnight)
  • 1/3 cup coconut milk
  • 1 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla bean essence

For the coating:

  • 1 cup dairy-free dark chocolate
  • 1 Tbsp cacao butter


  1. For the chocolate layer, mix all ingredients together until a sticky dough forms.
  2. Press into small lined baking dish (15cm/or 6″ square).
  3. For the pistachio layer, add all ingredients to a high speed blender and blend until smooth and creamy.
  4. Evenly spread the pistachio layer on top of the chocolate base and place in freezer to set for 4-6 hours.
  5. Once frozen, remove from tray and cut into small bite-sized slices.
  6. For the chocolate coating, melt chocolate over double boiler.
  7. Once meted, add in cacao butter and stir until fully melted.
  8. Move the melted chocolate away from the stove and let it cool down for 10 minutes.
  9. Once it’s cooled down, dip each chocolate bar into the chocolate and place on a cooling rack to set.
  10. Once set, transfer to an airtight container and store in fridge.


Tip: You can also make these pralines without the chocolate layer and just enjoy the soft pistachio cream coated in dark chocolate.

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