Pistachio Ice Cream Pralines
- 401040 g dates pitted
- 401040 g coconut flakes
- 401040 g cashew nuts raw
- 307.530 g cocoa butter
- 20520 g palm sugar
- 102.510 g cocoa powder
- 102.510 g Carob Peruvian
- 401040 g pistachios raw
Puree the dates and knead the paste with coconut and cashew nuts. With slightly moistened fingers, form 7 rectangular pralines from the mass and put them on baking paper in the freezer.
Grind the palm sugar into powdered sugar in a coffee grinder or with a hand blender.
Melt the cocoa butter over low heat. Combine the powdered sugar with the cocoa and carob mix and add to the liquid cocoa butter. Mix everything well.
Roll the chilled pralines in the warm chocolate. Sprinkle with coarsely chopped pistachios, place on wax paper and chill in freezer again.
A super sweet snack that can be stored in the freezer and packed with a long storage life. That way, there is always something ready when you need an energy boost.