Step 1

Blend the almond butter with the sweeteners and 50g (1/2 cup) almond flour. Check consistency. If your almond butter is quite runny, as was mine, add another 25g (1/4 cup). You are looking for a dough-like consistency that can be easily rolled into balls without being squishy or falling apart.

Step 2

Roll into balls weighing ca 10-12g. I got 25 from my mix.

Step 3

Melt chocolate in the microwave (in 30 second bursts) or in a double boiler.

Step 4

Using a spoon, coat each ball in chocolate. This adds ca 2g to the weight of the praline. I melted an 70g chocolate bar, but ended up using only around 50g.

Step 5

Place the chocolate-covered pralines on a sheet covered with parchment paper and let them set in the fridge for ca 20 minutes.