Dark Chocolate Salted Caramel Bourbon Pralines

What more of a description could you possibly want than that title? Rich dark chocolate+gooey, salted caramel+bourbon+crunchy pecans=one solid dessert or homemade gift to hand out this Christmas or even at Valentine's Day for those special people in your life. With only a few basic ingredients and a microwave, you'll have these delicious yet decadent homemade confections in minutes!

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 oz. dark chocolate chips, chunks, or bars (i used a combo of 100% and 72%)

2 tablespoons coconut oil

1/4 cup salted caramel sauce*

2 tablespoons bourbon or 1 teaspoon vanilla extract

3 cups raw pecans

sea salt

sanding sugar


1Line a baking sheet with parchment paper. Scatter pecans over it.

2Melt caramel sauce in microwave for about 30 seconds or until runny and smooth. If needed, add a little nondairy milk to thin it out. Stir in bourbon (or vanilla for kiddos) and drizzle over pecans, stirring so everyone gets a little caramel love.

3Melt dark chocolate with coconut oil in the microwave in 30 second intervals, stirring in between, until chocolate is melted. Pour chocolate over the caramel pecans, stirring to coat.

4Sprinkle a little course sea salt and sanding sugar on top and chill for 1 hour.

5Break apart into clusters and enjoy. Keep stored in the refrigerator for 10 days (though I doubt they'll last that long).

Additional Notes

*You can use store-bought caramel sauce but it's hard to find one that's paleo. Here is my recipe for paleo and vegan salted caramel (it looks intimidating but I pinky promise it's not):

Stir 1 13.5 oz can of full fat coconut milk and 1/2 coconut sugar over medium heat in a heavy-bottomed pot until sugar has dissolved. Bring to a boil, stir making sure the bottom does not scorch, and reduce to a simmer. Stirring occasionally for 30 minutes or until the caramel has darkened and thickened, scraping the bottom of the pan to prevent burning.

Once caramel has thickened, stir in 2 teaspoons vanilla, 1/2 teaspoons course salt, and 1 tablespoon coconut oil.

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