Saturday, March 31, 2012


I still have fond memories of my Great-Great Aunt Stella making pralines on a weekly basis. I was barely tall enough to reach the table, but I would stand there patiently for those scrumptous southern favorites to cool down. I decided I would try a raw version of this delicious treat and see how it would come out. To my surprise it was very very good. Check out the recipe below.

Makes: 16+


  • 1/2 cup  raw honey
  • 2 dashes salt
  • 12 pitted medjool dates
  • 1 1/3 cup  cashew nut milk
  • 4 tbsp coconut butter
  • 1 tbsp vanilla
  • 1 1/2 cup pecans

Blend all of the ingredients ,except the pecans,in a high speed blender. After blending put the creamy mixture into a bowl and blend in the pecans with a spoon until well mixed. Then spoon up mixture onto parch paper. Dehydrate on 115 degrees for  approximately 6 hours. Or just freeze the mixture for a couple of hours. Both versions came out delicious!

dehydrated        vs           frozen

UPDATE: I decided to take the dehydrated praline and put it in the freezer for a couple of hours to harden 
it some more. Well it kept it's caramel color ,but it harden perfectly.This was the closest technique to obtain the original cooked praline texture and taste.


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