Have you noticed that whenever you eat refined sugar, you just want more. and more. and more…and more!
Yes it really is out to get us in the end. 
I think everyone should kick the habit of refined sugars. Especially the “heavy users”. It will do your body more good than you know! Sugars wreak havoc on all of the systems of your body, and avoid High Fructose Corn Syrup(HFCS) and artificial sweeteners like the plague!!!!!!!!
There are so many other wonderful substitutes for that sweet white demon they call sugar…so don’t fret, giving up sugar does not mean you have to give up everything sweet! I believe that in moderation; honey, maple syrup, molasses, coconut palm, coconut nectar, and stevia are a wonderful addition to a healthy diet!
No one on the earth loves sweets more than my husband, and its almost valentines day, and I made him a few different pralines in celebration of his recent life-long sugar boycott. He says he will never eat sugar again, but he will eat my treats every once in a while…and when he tasted them he exclaimed, “THIS IS THE BEST CHOCOLATE I’VE EVER HAD!”
Maple Pecan Praline Filling:
1 1/4 cup pecans, divided
1 TBS coconut nectar
1 TBS maple syrup
a few pinches sea salt or fler de sel salt
1/2 tsp vanilla extract
1 TBS coconut butter or regular pastured butter
Place 1 cup of pecans in your food processor, and process until they are finely ground. Add coconut nectar, maple syrup,
salt, vanilla and butter, process until combined, and the mixture turns sticky and balls up in the machine. Add 1/4 cup chopped pecans, pulse a few times.
Form the mixture into 1/2 inch balls and transfer to the freezer.
Salted Honey Pistachio Praline Filling:
1 cup roasted salted pistachios, shelled
1 TBS honey
4 fresh dates, pitted
Process the pistachios in your food processor until finely ground. Add dates and honey. Process. Mixture should form into a ball. Add more honey or 1 TBS water if needed.
Place filling on parchment paper, and form into a square. about 1 inch in thickness. Cut into 12 equal pieces. transfer to freezer.
Chocolate Coconut Ganache:
1/2 cup coconut oil, melted in a dehydrator or in a sunny kitchen window.
1/2 cup high quality maple syrup
1/4 cup raw cocoa powder
1/4 cup carob powder, this can be replaced with cocoa powder, but it adds a nice caramel note to the chocolate.
1/2 t fler de sel
1 tsp vanilla extract
add everything in a warmed bowl and stir until incorporated.
Assembly:
Dip the praline filling in the chocolate, and place on a sheet of parchment.
Garnish with chopped nuts, cocoa powder, coconut, or sea salt.
Place in the freezer to set.
Serve to your sweetie(or treat yourself) to a nice hot cup of coffee or tea. Take a load off and enjoy your Valentines Day!!!
living.nutrition 