This cinnamon praline bark has an irresistible soft crunch loaded with toasted pecans. You won’t be able to stop munching!
Candy Thermometer? NEVER.
Traditional pralines are made by bringing sugar, butter and nuts to a exact temperature for a specific amount of time to achieve the right consistency. I don’t know about you, but using a candy thermometer is just way too complicated for me, lol. I’m more of a mix it and chill it kinda gal right now.
So that’s another of the 10000 reasons why I LOVE THIS RECIPE. (Can you tell I’m excited about this one?? haha) Precision NOT needed. This is another SIMPLE recipe (just like my Peanut Butter Bark) where you melt everything together. Literally takes 2 minutes to put together. Then you pop it in the freezer to set. Quick and easy! YESSS. 
Get Toasty
Have you ever walked past one of those kiosks in the mall where they sell freshly roasted nuts, coated in sugar and cinnamon and who knows what other crack-like substances lol. The SMELL lures you in, right?? This is kinda the same thing, but so much healthier 🙂
So, for the BEST flavor and texture, TOAST your pecans. Super easy. You can do this two ways: in an oven at 375 degrees for about 7 to 10 minutes, or –what I do– toast them a dry skillet over medium heat, stirring occasionally for about 5 minutes (or until your kitchen is filled with an irresistible toasted pecan smell.) The aroma is absolutely divine. Since I learned about toasting my pecans, I never eat them raw anymore. There is just NO COMPARISON.
If you love pecans, be sure to check out this Chocolate Turtle Pie and this Cinnamon Maple Crunch Pie (my hubbys FAV)!!
Show me the Magic
So what’s the magical ingredient combination this time to impart that praline-esque goodness (WITHOUT the 2 cups of sugar and butter??) It’s cashew butter and coconut oil! Plus a pinch of pure stevia extract to sweeten. SO YUMMY! You’ve gotta try it, friends. Seriously one of my favorite recipes!!
If you make it, I wanna hear about it! Tag me on insta @emily.likes.food or Facebook @EmilysPrettyPies #prettypies.
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Low-Carb Cinnamon Praline Bark {Vegan/Paleo/Keto}
Ingredients
- Heaping 1/4 cup cashew butter (I used homemade)
- 1/4 cup coconut oil
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of pure stevia extract (see notes)
- 1/2 cup roasted pecan pieces + 1 Tbs (divided)
- Pinch of Himalayan pink salt
Instructions
- Melt coconut oil in a glass mixing bowl. Whisk in all remaining ingredients.
- Pour onto a plate lined with parchment. Sprinkle 1 Tbs pecans on top.
- Freeze for 30 minutes, until hardened. Chop into pieces. Enjoy!
Seriously, that DOES look like magic! This is everything I want out of a healthy treat that still tastes great. I’m making a double batch ASAP!
Thanks! Hope you love them as much as I do
Do you use refined or unrefined coconut oil!
You can use either. I personally prefer unrefined for most of my recipes because I LOVE the slight flavor of coconut.
BUT, if you wanted a more authentic praline type of flavor, use the *Buttery flavor* coconut oil! Yum!!
Wow, this bark is delicious! I haven’t had white sugar in a long time and I made this recipe and it was yummy. I didn’t have stevia so I substituted 1/8 cup maple syrup. I love the rich creamy mouth feel with a little crunch. Thank you so much for posting this recipe. It is the healthy candy option I have been craving.
Yay! So glad you liked it! You are welcome. One of my favorites for sure.
Good to know about subbing maple. I was wondering about that myself. Thanks for your comment
Trying to figure the Carb Count before i make it. Any ideas on it?
According to MyFitnessPal, each piece is about 1.5g net carbs (based on 14 pieces)
You can paste the URL for the recipe into MyFitnessPal.com for a quick calculation. 🙂
So just a pinch of pure stevia makes it sweet?
Yes! It doesn’t need much. The cashew butter and vanilla both add natural sweetness. Just be sure to use the stevia that’s 1 ingredient (no fillers or additives) 🙂
Gotcha! Thanks!
Can I use almond butter instead of the cashew butter. Can’ t have that in my diet.
Yes you can 🙂
Do you have to keep it cold to keep it in solid form/ not a gooey mess?
Yes you do (since the coconut oil melts at around 77 degrees/room temp)
Cannot eat coconut. Can I use butter instead of the coconut oil?
Yes I think that should work! If you try it, please let me know how it turns out 🙂
I’ve made this once before and I’m about to try another batch. So delicious. I just wish I didn’t have to keep it cold so I could carry it around and shack on it all the time. These would make great holiday party treats this time of year.
I know what you mean! I wish it was portable. I’ll have to do some brainstorming and research on that. But I’m glad you like the recipe One of my favorites!