Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Can we say YUM?! I am probably the biggest fan of the new Dulce De Leche Protein flavor and I really wanted to make something sweet using it. It is a flavor that can easily be altered if you add the wrong ingredients and it took me some time to figure out how to properly combine it to let the flavor shine. Cashews were the answer! Once they are soaked and blended they make a perfect plain base for Dulce De Leche to stand out, besides that, full of great fats. This praline is a bit on the more calorie dense side and slightly higher on the fat but still very balanced macros thanks to TRU Proteins. Out of all the praline recipes recently, this is the most difficult one to make so be patient and don't rush it. It is definitely worth it!
Caramel Cream Pralines
Recipe makes 16 servings
Time: 2 hours (will need to freeze overnight)
1 1/2 cups Cashews, soaked
3 scoops TRU Dulce De Leche Protein
1 cup Cashew Milk, unsweetened
1/4 tsp Sea Salt
1 tbsp Dulce De Leche
2 bars Lily's Dark Chocolate
2 tsp Coconut Oil
1) Add cashews, cashew milk, protein powder and sea salt into a food processor (a small sized high speed blender with tamper would work even better). Process on high until thick and completely smooth.
2) Transfer into a bowl, add dulce de leche (Caramel Sauce) and stir with a spoon roughly; make sure you only stir enough to have some streaks of caramel go through the mixture, you do not want to mix it in completely. Refrigerate for 1-2 hours.
3) Once the mixture is thick enough to be scooped, use a small cookie scoop and scoop out the dough. Transfer each ball onto a cookie sheet lined with parchment paper or plastic wrap. This will allow you to remove them easier once frozen.
4) Don't worry about rolling the balls perfectly, just make sure to remove the access on the edges of the cookie scoop. Freeze overnight.
5) Chop chocolate into pieces and add into a bowl. Add coconut oil and melt in the microwave. Follow microwave settings for melting chocolate and check after the first 30 seconds to see if it is melted enough, stir and if only a few pieces of chocolate are left just keep stirring. If it is not melted enough, pop it back into the microwave for another 10 seconds. Keep repeating until the chocolate is fully melted.
6) Take balls out of the freezer and dip into chocolate and set onto a plate. You will have to move quickly as the filling will melt if your chocolate is too warm and if you leave it in the chocolate for too long. Try using a fork to hold the ball over the container and a separate spoon to pour the chocolate over it instead of dipping if this step is giving you trouble. Top with a sprinkle of sea salt if you like the sweet and salty combination.
7) Store in the freezer for up to 3 weeks. Take out 30 minutes prior to eating to allow it to soften. You can also store it in the fridge for up to a week if you prefer them to be softer and have less integrity to handle. So if you try to plate it nicely for an occasion I suggest keeping it frozen
5.9 g protein
5.7 g carbs
6.7 g fat