Step 1

Heat oven to 350 degrees and line a medium sized cookie sheet with parchment paper. Spread the pecans on the parchment and toast in the heated oven for 5 minutes. Turn the oven off, remove cookie sheet and set aside.

Step 2

Meanwhile melt the butter in a medium saucepan over medium heat. Remove from heat and whisk in the 1/3 cup cocoa powder, maple syrup, and salt. It will thicken as you whisk fully.

Step 3

Toss the nuts into the pan and stir to coat well.

Step 4

Use a spoon to remove the nuts, one at a time to the parchment-lined cookie sheet you toasted the nuts on. Spoon any extra chocolate coating on any that look like they need more. Place cookie sheet in the freezer for 20-30 minutes.

Step 5

Place 2 tablespoons of cocoa powder in a small bowl and mix in 1 tablespoon of maple or coconut sugar, if desired.

Step 6

Add a few chocolate-covered nuts at a time to the cocoa powder mixture (they may be a bit sticky, a flat spatula helps scrape them off the parchment), stir until coated and then place on a clean parchment-lined tray. I find it helps to use a little strainer to remove the extra coating before setting on the tray.

Step 7

Place the tray in the refrigerator until serving, or package the chocolate covered nuts up as desired. Store in the refrigerator.