No-Bake Sneakers

Ingredients

• 500 g Roasted peanuts (unsalted, roasted then coarsely chopped)
• 200 ml Liquid caramel (Algerian brand, can be replaced with dulce de leche)
• 200 g White couverture chocolate (cover chocolate, to be melted)
• 200 g Dark couverture chocolate (70 % cocoa, to be melted)
• 250 ml Honey (mild honey, at room temperature)
• 0.5 teaspoon Ground cinnamon (half a teaspoon)
• 1 tablespoon Orange blossom water (15 ml, pure)
• 75 g Sesame seeds (toasted)
• 30 g Crushed peanuts (decoration) (unsalted, for sprinkling on top)

Instructions

1. Toast the peanuts and sesame seeds

   Preheat the oven to 200°C. Spread the peanuts on a rack and bake for 10 minutes until golden. On another tray, toast the sesame seeds for 5 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 200°C

2. Chop the peanuts

   Let the peanuts cool, then coarsely chop by hand or with a processor, keeping some crunch.

   Time: PT5M

3. Melt the white chocolate

   Place the white chocolate in a heat‑proof bowl, set it over a pot of simmering water (bain‑marie) and stir until smooth, about 5 minutes.

   Time: PT5M

4. Form the white chocolate base

   Pour a small spoonful of melted white chocolate into each mold cavity, spread lightly, then place the molds in the freezer for 10 minutes to set.

   Time: PT10M

5. Prepare the peanut filling

   In a bowl, combine the chopped peanuts, toasted sesame seeds, ½ teaspoon cinnamon, 1 tablespoon orange blossom water, then add the honey. Mix by hand until a sticky paste forms.

   Time: PT5M

6. Add the filling onto the white chocolate

   Remove the molds from the freezer, drop a spoonful of peanut filling onto each white chocolate base and smooth.

   Time: PT5M

7. Melt the dark chocolate

   Repeat the bain‑marie technique with the dark chocolate until smooth, about 5 minutes.

   Time: PT5M

8. Cover with dark chocolate and freeze

   Pour the melted dark chocolate over each cake, spread with a spatula, scrape off excess, then return the molds to the freezer for 12 minutes.

   Time: PT12M

9. Unmold the sneakers

   Let the molds sit at room temperature for 5 minutes, then gently flip each cake onto a plate.

   Time: PT5M

10. Garnish with caramel and decorative chocolate

    Fill the center of each cake with liquid caramel using a pastry bag, then drizzle melted chocolate on top and sprinkle with crushed peanuts.

    Time: PT5M

Nutrition Facts

Calories

640

Protein

13 g

Carbohydrates

28 g

Fat

42 g

Fiber

4 g

Ingredient Substitutions

• Instead of Roasted peanuts: almonds, cashews
• Instead of Liquid caramel: dulce de leche, caramel sauce
• Instead of White couverture chocolate: white chocolate chips
• Instead of Dark couverture chocolate: milk chocolate, semi‑sweet chocolate
• Instead of Honey: maple syrup, agave syrup
• Instead of Ground cinnamon: ground nutmeg
• Instead of Orange blossom water: rose water
• Instead of Sesame seeds: sunflower seeds
• Instead of Crushed peanuts (decoration): chopped nuts

Equipment Needed

• Oven
• Rack or baking sheet
• Bain‑marie (pot + heat‑proof bowl)
• Silicone spatula
• Knife or chopper
• Mixing bowl
• Sneaker molds (silicone)
• Pastry bag (optional)
• Freezer
• Kitchen scale (optional)
• Measuring spoons (optional)
• Scraper or spatula (optional)
• Kitchen gloves (optional)

Critical Steps — Do Not Skip

• Toast the peanuts and sesame seeds without burning them
• Melt the white chocolate without scorching
• Melt the dark chocolate properly
• Unmold the cakes without breaking them

Chef Tips from the Video

• Use parchment paper under the rack to make cleaning easier.
• Lightly dust the molds with powdered sugar before pouring the white chocolate for a sparkling effect.
• For a more aromatic taste, add a pinch of fine sea salt to the caramel before decorating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the fridge for up to 5 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Consume the same day, otherwise keep chilled.

Make-Ahead Tips

• Prepare the white chocolate bases and keep them frozen for up to 24 hours.
• The peanut filling can be made the day before and kept in the fridge.
• The cakes store well in the freezer; simply thaw for 10 minutes before serving.