Vegan Oreo Praliné Bars are the ultimate proof that plant-based confectionery can be as luxurious and complex as traditional dairy recipes. In this exclusive tutorial, Chef Melissa Coppel reimagines a childhood favorite into a high-end dessert. Mastering these Vegan Oreo Praliné Bars requires a deep understanding of nut pastes and fat systems to ensure a creamy mouthfeel without the waxiness often associated with vegan chocolates.
Designed for modern chocolatiers, this course focuses on ingredient quality. You will learn to formulate a proprietary praliné using Piedmont Hazelnuts—the gold standard of nuts—combined with crunchy cookie inclusions to create the signature texture of these Vegan Oreo Praliné Bars.
The structural integrity of Vegan Oreo Praliné Bars depends on the ratio of dry inclusions to fat. We explore the science of “binding” without dairy butter. You will learn to create a stable praliné emulsion that holds the Oreo pieces in suspension, ensuring every bite has the perfect crunch.
Chef Coppel guides you through the crystallization process of the nut fats. This technical control prevents oil separation (fat bloom) and ensures that your Vegan Oreo Praliné Bars maintain a clean snap and a smooth melt, elevating them from a simple snack to a boutique-worthy product.
Finishing a bar requires precision cutting and coating. This course covers the professional techniques for portioning your Vegan Oreo Praliné Bars cleanly, minimizing waste and ensuring uniform sizing for retail packaging.
Finally, you will master the enrobing process using plant-based couverture. We discuss the tempering curves necessary to coat the textured surface of the Vegan Oreo Praliné Bars, achieving a glossy, thin shell that seals in freshness and extends shelf life. By the end of this session, you will have a scalable recipe that appeals to both vegan customers and traditional chocolate lovers alike.
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