RAW VEGAN COCONUT CHOCOLATE PRALINES (with pistachios & spirulina)

Hi lovelies! I am posting this recipe due to requests I have received via my Instagram account (hi there, IG peeps!).

The original recipe for both the coconut filling and raw chocolate coating is by the lovely SR Healthy Lifestyle, who was kind enough to allow me to recreate what was already pretty perfect, really.

I wanted to make something that would present as a praline (the Belgian/Swedish definition of praline*, that is), although it must be said that my pastry teacher would freak if she knew I’d referred to these as “pralines” at all! Her sister is a renowned chocolatier and these are pretty far from the Belgian-style tempered chocolate praliner I have been taught to make!

But they’re cute, yummy, sugar-free and healthy… so I forgive myself.

Before I share the recipe, I need to confess that I really am getting the guilts about my recent fly-by posts 😦 . This week I am making it a priority to catch up on reading, comments, etc. Bear with me, please.

❤ MM xx

*As opposed to the nutty caramel/brittle kind.

Base recipe by SR Healthy Lifestyle


2 tbsp coconut oil
2 tbsp rice malt syrup
3 cups shredded coconut
4 tbsp coconut milk
1 tsp spirulina powder


125 ml cacao powder
125 ml coconut oil
, melted
3 tbsp rice malt syrup


2-3 tbsp chopped pistachios mixed with a good pinch of spirulina


  1. Blend all filling ingredients together in a food processor.
  2. Remove half of the mix and tip it into a 20cm x 20cm baking paper-lined tin, pressing it down firmly and neatly to create a smooth, even layer.
  3. Pop the tray into the freezer for a couple of minutes while you create the green layer.
  4. Add a teaspoon of spirulina powder to the remaining half of the mix in the food processor and give it a blitz.
  5. Take the tray out of the freezer and evenly flatten out the green half of the mix on top of the white layer. Pop the tray back in the freezer.
  6. Combine all chocolate coating ingredients in a small saucepan and stir on a low heat until well incorporated.
  7. Remove the tray from the freezer after an hour or so and cut the coconut filling slab into small squares with a sharp knife.
  8. Pop the squares on baking paper and drizzle over chocolate coating. Turn each square around, dabbing each side in the puddles of run-off chocolate to coat all sides evenly (yes, it gets messy right about now).
  9. Place coated “pralines” onto a clean, baking paper-lined tray and sprinkle with the spirulina-laced chopped pistachios.
  10. Refrigerate/freeze to set and store in an airtight container in the fridge or freezer. Remove from fridge/freezer a few minutes before serving.


MissMarzipan_coconut_pralines_pistachio_spirulina copy

*Visit srhealthy.weebly.com for more recipe inspiration.
*To make them Paleo, use agave or honey instead of rice malt syrup.


25 thoughts on “RAW VEGAN COCONUT CHOCOLATE PRALINES (with pistachios & spirulina)

  1. While I usually don’t bother with healthy for my sweet treats, this sounds too interesting not to give it a try. You’ve tempted me with healthy goodies, Miss M! 🙂 They look lovely, and I really am going to give them ago. Pinning for future reference.

  2. Wow this is something! These pralines look fantastic and seem to be quite easy to make 🙂 The green layer evokes mint, might give it a try with a drop of mint essential oil.

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