Vegan Chocolate Caramel Praline Cookies

Vegan Chocolate Caramel Praline Cookies

Dessert Vegan Verified

Chocolate and caramel come together for a luscious flavor combination in this VegNews award-winning recipe.

Ingredients

  • for the cookie dough: 
  • 1/2 cup vegan butter at room temperature
  • 1 cup coconut sugar
  • 1/2 tablespoon almond butter
  • 1/2 tablespoon vegan milk
  • 2 cup all-purpose flour 
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped, roasted and almonds
  • 1/4 cup chopped, roasted and brazil nuts
  • 1/2 cup chopped dark chocolate bar
  • 1/2 cup fine sugar
  • 1 cup chopped dark chocolate bar
  • 1/2 cup canned coconut cream
  • 3/4 cup coconut sugar 
  • 1/2 teaspoon vegan butter 
  • 1 tbsp brown rice syrup or agave nectar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped, roasted and almonds
  • hannah kaminsky

Nutrition

4 servings
220 calories
3g protein
28g carbs
12g fat
2g fiber

Instructions (click to mark complete)

1

For the cookie dough, line a baking sheet with parchment paper

For the cookie dough, line a baking sheet with parchment paper. Into a stand mixer, cream butter and sugar. Add almond butter and milk, and then add flour, salt, and baking soda. Mix until fully combined, and stir in almonds, Brazil nuts, and chocolate. Roll dough into balls, and place on prepared baking sheet.

1½ tablespoon
2

For the chocolate praline, line another baking sheet with parchment paper

For the chocolate praline, line another baking sheet with parchment paper. Into a saucepan over low heat, melt sugar until it turns an amber color. Onto parchment paper, pour sugar, and allow to harden. Once completely cool, break into pieces. Place into blender, and blend to create a praline paste.

3

Into a double boiler, melt chocolate

Into a double boiler, melt chocolate. Add praline, and stir to combine. Onto parchment paper-lined baking sheet, spoon chocolate praline to create 1½-inch discs. Place in freezer to harden.

4

For the coconut caramel, in a pan, place coconut cream, sugar, butter, brown rice syrup, and vanilla, and cook until it reaches 235 degrees Fahrenheit

For the coconut caramel, in a pan, place coconut cream, sugar, butter, brown rice syrup, and vanilla, and cook until it reaches 235 degrees Fahrenheit. Stir in almonds.

5

Preheat oven to 350 degrees

Preheat oven to 350 degrees. To assemble cookies, slightly flatten cookie dough balls, and place chocolate discs on top. Fold dough over praline to prevent it from dripping. Bake 15 to. Remove from oven, and let cool before scooping a dollop of coconut caramel on top. Sprinkle with flaky salt if desired.

Original source: https://vegnews.com/recipes/vegan-chocolate-car...

Back to all recipes