Easy Salted Chocolate Pecans

You will be surprised how easy it is to make these sweet and salty chocolates with pecans with six ingredients. You’ll need a chocolate bar, coconut oil, pecans, maple syrup, vanilla extract, and coarse sea salt. It makes 12 little bombs but go ahead and double or triple the recipe. These are perfect for the holidays but after you make it once, you will want to make it again because they are rich and delicious!

Only six ingredients

Dark chocolate bar, coconut oil, pecans, maple syrup, vanilla extract, and sea salt.

This recipe is also gluten-free and dairy-free.

First, grab all of your ingredients and a double boiler. For the double boiler, just grab a pan and a saucepan to melt the chocolate but you can also do this in the microwave.

Melt chocolate in a double boiler

A double boiler is where you fill a saucepan with water, make it boil, and find another pan or glass bowl that will fit on top without falling down and without touching the water. Place your chocolate and coconut oil in the upper pan and melt the chocolate and coconut oil over simmering water. Stir frequently with a spatula. This will take less than 3 minutes or so.

You can also do this in the microwave, simply heat for 10-15 seconds, stir and repeat until fully melted.

Next, remove the melted chocolate from heat.

Stir in pecans, maple syrup, and vanilla extract with a spatula. Stir until all the pecans are coated with chocolate.

Place parchment paper on a baking pan and spoon the pecan chocolate mixture into 12 little clusters. Make sure each one has plenty of pecans.

Sprinkle a pinch of coarse sea salt on top of each chocolate. Of course, this is optional.

Freeze for one hour and store in the fridge in a mason jar or container. Go ahead and give it a try, I know you can’t wait.

If you don’t have parchment paper, lightly grease a baking pan so they don’t stick to the pan.

By the way, find a chocolate bar that has between 85 -90% cocoa. The higher the cocoa percentage, the richer the flavor and the higher chances to contain more flavanols which is an antioxidant. I use the generic 85% cocoa chocolate bar, but there are others in the markets to choose from.

Chocolate chips would work but the flavor will be less rich.

The unsweetened baking chocolate squares that is 100% cacao will also work but you might have to adjust the maple syrup and add more since it will be more bitter. Check it out, and let me know.

Pecans are amazing for snacks, in pies, bars, granola, and combining them with chocolate are to die for. They contain plant-based protein, dietary fiber, healthy fats, and a whole lot more nutrients and antioxidants.

If you have the bulk size bag of nuts, like the ones from Costco which are huge, freeze them and they will last longer. It will stay well for about a year in the freezer.

Variations

There are other variations that you can make with this recipe. You can add melted caramel or pretzels to make it even more sweet and crunchy. I haven’t tried it with honey or regular sugar. If you don’t have maple syrup, use agave nectar or light corn syrup.

If you don’t have pecans, use whole almonds, cashews, or even peanuts. So many different ways to make these for a holiday party.

Good luck keeping these salty pecan chocolates for long. In my house, they are gone within two days. Send me a note if you make them and tell me about it.

Yield: 12 bombs

Salted Chocolate with Pecans

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These sweet chocolates with pecan are so good and easy to make.

Prep Time 3 minutes

Cook Time 3 minutes

Additional Time 1 hour

Total Time 1 hour 6 minutes

Ingredients

• 2 oz. Dark Chocolate Bar, 85% cacao
• 2 oz. pecans (about 1/2 cup)
• 1 tablespoon coconut oil
• 1/2 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon of coarse sea salt

Instructions

1. In a double boiler, melt chocolate with coconut oil. If you don't have a double boiler, fill a saucepan with water and let it gently boil. Place chocolate and coconut oil in a pan that will fit well on top of the saucepan without touching the water and let the ingredients melt stirring frequently with a spatula.

2. Remove from heat. Add pecans, maple syrup, and vanilla extract. Stir well with a spatula.

3. Line a baking tray with parchment paper. Spoon the mixture into 12 little clusters and place them on top of the paper. Sprinkle with sea salt and freeze for one hour.

4. Store in the fridge in a container or a glass mason jar.

Notes

1- Keep them in the fridge until ready to serve or eat.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 22mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g