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Raspberry Cacao Pralines



50g of cacao butter

2 tablespoons of cashew butter, at room temperature

1 Scraped vanilla pod

A few raspberries (I go by feeling)

Pinch of salt

Pinch of Cinnamon

1 tablespoon of honey

Tablespoon of Rose water (or any other flower water you like, plain water is fine too)

A bit of beet juice (that’s more for coloring)



Slowly melt the cacao butter in a pot or over a water bath, on very low heat (max 65°) to preserve the nutrition’s.

Add the cashew butter, scraped vanilla pod, a few raspberries, pinch of salt, honey and cinnamon.
Then stir in the rose water and a bit of beet juice if you want to color the chocolate.

You can go by feeling for the texture and sweetness.
When all ingredients are stirred well, you can fill the molds with the chocolate mixture. Put it in the fridge until it hardens (about 2 hours)

Afterwards, you can simply take the pralines out of the molds and enjoy them!!

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