Let’s talk pralines, darling—because sometimes you need dessert that whispers “Southern charm” while screaming “caffeinated chaos.”
These coffee-pecan pralines crash your charcuterie board like they paid rent—bold, sweet, a little nutty (relatable), and gloriously vegan.
They’re rich enough to feel like a splurge but simple enough to whip up while you ignore three group chats.
We’re talking toasted pecans, caramel-like texture, and espresso attitude—all packed into one very extra bite.
Add them to your board, sip something bougie, and pretend this is self-care and not just an excuse to avoid emails.
Coffee-Pecan Pralines on Charcuterie Board
These vegan coffee-pecan pralines are buttery, caffeinated, and ready to steal the spotlight on your next charcuterie board spread.
Ingredients
- 1 cup chopped pecans toasted
- ½ cup coconut cream
- 1 cup coconut sugar
- 2 tbsp vegan butter
- 1 tsp instant coffee or espresso powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Toast pecans in a dry skillet until fragrant. If your kitchen doesn’t smell magical, keep toasting.
- In saucepan, combine coconut cream, coconut sugar, butter, coffee powder, and salt. Bring to a boil, stirring constantly.
- Let it bubble until thick and glossy, about 10–12 minutes. Stir like you’re chasing your last shred of patience.
- Remove from heat, stir in vanilla and toasted pecans.
- Drop spoonfuls onto parchment-lined sheet like you’re frosting life with sugar.
- Let cool until firm. Try not to touch every single one pretending to “check consistency.”
- Plate these sweet little powerhouses on your charcuterie board with fruits, crackers, and smugness.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Vitamins & Minerals (Per Serving)
- Magnesium: 6%
- Iron: 4%
- Zinc: 3%
- Vitamin E: 5%
- Potassium: 4%
Flavor-Tweaking Tips
- Add a pinch of cinnamon for a warm twist.
- Swap vanilla for maple if you’re feeling woodsy and mysterious.
- Drizzle with dark chocolate if your board demands extra flair.
- Make a double batch—you’ll thank yourself when no one else leaves any.
