Vegan Refined Sugar-Free Pecan Pralines





Yield 8 servings

This recipe is sponsored by the American Pecan Council.



  1. Add coconut sugar and coconut cream to a small saucepan over medium heat.
  2. Stirring constantly until it reaches the softball stage* of candy making. Roughly 8-9 minutes. Read below on how to test for that beforehand.
  3. Remove from the heat and combine with the pecan pieces. Fold together until evenly distributed. Stirring until the mixture becomes opaque, about 2 minutes. You’ll know it’s ready when it becomes thick and harder to mix.
  4. Quickly drop spoonfuls of praline mixture on a parchment lined baking sheet.
  5. Allow to fully cool before eating, about 10 minutes.


You can use either pecan halves or pieces, depending on the size you would prefer in each praline. I like to use pecan halves and leave quite a few in their full size so you get a big bite of pecan throughout. It comes down to preference, pecan pieces are more affordable. 

Coconut cream is the solid fat in coconut milk. If you place a full fat can of coconut milk in the fridge overnight you should be able to scrape out enough of the hardened cream (saving the liquid for smoothies) for one batch of pralines. Alternatively you can buy coconut cream if that’s available near you. Which will be a can of mostly solid cream that requires no refrigeration beforehand. 

Softball stage of candy making simply means that if you took the sugar mixture and placed a drop of it in a cup of water it would create a soft ball shape. It’s not quite ready if the sugar mixture forms a thread. If it creates a hard ball then it was cooked too long. Using an electric stove and non-stick ceramic pan it took about 9 minutes to achieve this stage. Then an additional 1-2 minutes of stirring to become opaque and thickened.

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Recipe by The Plant Philosophy at