My name is Miriam. I believe in honoring God by keeping our temples healthy and holy.
Disclaimer: I'm not a doctor, registered nurse, or licensed dietician, just a home-schooling mom. Any information I provide is for general education purposes only. I recommend that everyone work alongside their personal physician while pursuing treatment for any condition.
I have a health ministry for friends, family, and health lovers world-wide.
I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too).
I'm married, and have two teen daughters that I homeschooled up until high School and two grown step kids.
Optimal Health - God's Way
".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV
This is so amazing! It was really hard to stop eating it. I think it's the most tempting dessert I've made so far.
My changes:
For the chocolate layers, instead of 18 oz of chocolate chips, I used a combination of chocolate chips and unsweetened cocoa powder with additional coconut oil.
For the filling, I used half the amount of medjool dates and added a layer of nut butter (NuttZo Organic 7 Nut & Seed Butter Paleo Power Fuel Crunchy) on top of the dates.
I soaked my dates overnight, so it wasn't necessary to add water when I processed them. You can also soak them for a few hours instead and use a little bit of the soaking water to blend them.
The second time I made this I used cupcake liners so I wouldn't have to slice the bar, which can be challenging. It also helps with portion control.
Option to use cupcake liners instead of slicing the bar:
TIME
TIME
1 Bar SERVINGS
Ingredients
18 ounces dark chocolate chips
1 tablespoon coconut oil
2½ cups Medjool dates pitted
½ teaspoon sea salt
¼ teaspoon pure vanilla extract
Preparation
Line a 9x13 pan with parchment paper overhanging the edges. Then, heat half of the chocolate chips and half of the coconut oil in a double boiler over medium heat. Stir consistently until chocolate is smooth and melted. Pour evenly into the pan. Transfer to the freezer and let sit until hardened, about 30 minutes.
Meanwhile, add pitted dates to a food processor and process for about two minutes, scraping down sides as needed. Add the water, sea salt, and pure vanilla extract and process for about 30 seconds.
Once chocolate has set, spread ½ cup of the caramel over the chocolate. Return to the freezer for 15 minutes.
Melt the remaining chocolate and then pour over the caramel. Return to the freezer for 30 minutes, or until bars are completely set. Slice into long strips and serve immediately. Store any leftovers in the refrigerator until ready to eat. Enjoy!
I just made these organic pralines for the first time and they're so delicious! Even my husband loves them. Mine are darker than in the recipe because I cooked my caramel longer, but it tastes great. Originally there were 12 pralines, but we couldn't keep our hands off of them!
Instead of 5 tablespoons of butter, I used 4 tablespoons of ghee and 1 tbsp butter. For the cream, I used coconut cream instead of dairy.
Keto Pecan Pralines
These Pecan Pralines are creamy and sweet with toasted pecans throughout. My keto Pecan Pralines Recipe cooks in about ten minutes and is ready to eat in under an hour. They are low carb, sugar-free, gluten free, grain free, keto, and a THM S.
Prep Time5mins
Cook Time10mins
Total Time15mins
Course: Dessert, Snack
Cuisine: American
Servings: 10pralines
Calories: 145
Author: Taryn
Ingredients
1cuppecanstoasted
5tbspbutterdivided
6tbsplight cream(or heavy cream)
1/3cupJoy Filled Eats Sweetener (or see alternatives in recipe notes)
1/4tspvanilla
pinchof salt
Instructions
Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
Cook until it is a deep golden brown. As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the other 1 tbsp butter and vanilla. Stir until smooth.
Add the salt and toasted pecans. Drop by spoonfuls onto on wax paper. Refrigerate just until firm.
Notes
To toast nuts:I toast nuts at 400 degrees until they are lightly browned and smell heavenly.
Notes on Sweeteners: Substitutions will work in most recipes. They may not work in candies, such as caramel. This is one recipe I do not recommend trying other sweeteners. I have only tested it with my own sweetener blend. I'm not sure if other sweeteners work.How to storepralines:Store at room temperature for up to 2 days. For longer storage you can refrigerate the pralines but they will firm up more and turn whitish from the sweetener crystallizing. They are still delicious!
Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set aside while you make the filling.Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!
